A dairy-free vegan dark chocolate mousse that is so rich and decadent you'll swear you're cheating! The perfect plant-based dessert to impress your family & friends.
I remember trying something like this at the Remedy Food Conference I attended back in 2019 at Skamania Lodge in Stevenson, WA.
IT WAS THE BOMB!
So when I saw it in the included recipe book of my new TofuBud Tofu Press - I knew I had to try it.
I swear if you sat this down in front of a non-vegan in your family and had them try it, they would NOT believe they were eating Tofu.
It's so SMOOTH and VELVETY, and .... well..... CHOCOLATY!!!
And since so many of you have asked for a dessert recipe, here you go.
Hope you enjoy my version of it.
Vegan Dark Chocolate Mousse
There are 2 important ingredients we should talk about before we begin:
TOFU
We want to use SILKEN tofu for this recipe, and it should be SOFT, not firm, for the best texture. I used Fred Meyer's Simple Truth Organic Silken Soft and it worked very well.
One more thing to note - your tofu should be at ROOM TEMPERATURE before you blend it, for best results.
CHOCOLATE
And the most important ingredient - the chocolate.
You want 70% or greater cocoa content, meaning it will be DARK chocolate. I used 100% cocoa from a San Francisco Company I love called Ghiradelli. But keep in mind - at this concentration of cocoa it will be VERY BITTER and require the 4 Tablespoons of Maple Syrup called for in this recipe to make it sweet.
If you use 70% cocoa - it will need less maple syrup. Keep that in mind.
Let's Begin!
Break your chocolate bar into pieces and microwave in a safe bowl until melted.
I melted my chocolate in my microwave. If you don't have a microwave, I understand a double boiler works great too. If you DO use a microwave, use 50% power and only for 30 seconds at a time so you don't burn the chocolate. Give it a stir occasionally.
Then add your room-temperature tofu to your blender along with the maple syrup. As I mentioned, if you are using 100% cocoa - add the full 4 Tbs of maple syrup. If you use 70% - I'd start with 2 Tbs and add more later if you need it.
Once the tofu and maple syrup are blended - add the PB2 and vanilla and finish blending until it is smooth and creamy.
Now add the chocolate. You'll need a rubber spatula to scrape it all into the blender. Give it a whirl for a few seconds and take a taste. Here is where you will add additional maple syrup if needed.
Pour your mousse into serving containers like a fancy glass or ramekin, add a few berries and maybe some chocolate shavings - and set them in the fridge to chill for a while.
Give them at LEAST 30 minutes but the longer the better. I just finished the last one from yesterday and it was AMAZING!
So for those of you who have wanted a dessert recipe - here ya go.
Hope you like it, and if so, drop a like - comment - all that kind of stuff and we'll see you next time!
Vegan Dark Chocolate Mousse
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: Four ½ cup servings 1x
- Category: Dessert
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
A dairy-free vegan dark chocolate mousse that is so rich and decadent you'll swear you're cheating! The perfect plant-based dessert to impress your family & friends.
Ingredients
- 16 oz simple truth organic silken tofu
- 3.5 oz 100% cocoa Ghirardelli baking chocolate
- 4 Tbs maple syrup
- 1 Tbls PB2 powdered peanut butter
- 1 tsp vanilla extract
- ¼ cup fresh blackberries and/or raspberries
- chocolate shavings for garnish
Instructions
- Let your tofu AND the chocolate come to room temp.
- Break up the chocolate and place it in a microwave-safe bowl
- Melt your chocolate using the 50% power setting of your microwave, until it is smooth and creamy.
- Alternatively, you can use a double-boiler.
- For the microwave, use short, 30-second intervals so the chocolate does not burn.
- Stir often.
- NOTE: I used 100% cocoa and it took 4 Tbs of maple syrup to sweeten it. If you use anything less, start with 2 Tbs of maple syrup and taste as you go
- Once the tofu is room-temp, blend it and the maple syrup until smooth
- Add the PB2 and vanilla and mix well
- Finally, stir in the chocolate and blend until creamy.
- Pour into glasses or ramekins, top with berries, and chill in the fridge for 30-60 minutes.
- Chocolate shavings make a nice garnish
jacquie
what if you can't have soy? any suggestions for that?
Chuck Underwood
This is probably not the recipe for you then. Sorry.
Marie
If you don’t have maple syrup in the house, no sugar jam works very well. Any flavor.
Laurie
I believe Ghiradelli chocolate contains dairy ingredients.
Chuck Underwood
"Ghirardelli Premium 100% Cacao Unsweetened Chocolate Baking Bar offers pure chocolate for your baking recipes. Made with no added sugar or dairy, this unsweetened chocolate bar is made from high quality cocoa beans roasted to perfection to create a decadent chocolate experience."
Deb W
“So rich & decadent you’d think you was cheating.” Well, if using 100% cacao chips, with 8 g of fat per serving, and 5 g of that saturated fat… you ARE cheating! Or at least I am re: heart healthy vegan dessert. It was rich & delicious, but then I did the numbers. Do you think this could be made using cacao powder ( 1.5 g fat/ serving with .5 g saturated fat)? Would it firm up when chilled? Maybe not as rich & decadent, but more artery friendly for sure. I used 3 pkgs of the mori-nu tofu ( 2 firm, 1 soft) and doubled the rest of the ingredients adjusting pb powder & maple syrup to taste. It was a big hit….hope the lower fat version is as good.
Marie
I have made it successfully with cocoa powder instead of solid chocolate for lower fat.
Char
How much cocoa powder did you use?
Melinda
Marie could you please give the amount of cocoa powder you used.
Sara
hi,
I really enjoy your posts and am always encouraged by how approachable your recipes are. I have never found silken tofu in the market. 🙁 Meantime, this recipe of your has me craving chocolatey mousse. Any way to make this with regular firm tofu?
thank you!
sara
Chuck Underwood
I'm sure the taste will be the same - it's the texture. See if you can get the softest tofu you can find if you can't find silken
Cyndi
Where in the world do you live? I live in a very small town and we have it. I'm so sad for you 😟. You should ask the store you shop in to start carrying it.
Pam
Hi Sara. Try looking on the grocery shelf. My Sprouts market keeps Mori-Nu brand silken tofu on the shelf next to Asian/Ethnic foods. Ditto for the little privately-owned natural foods store near me. Mori-Nu is shelf-stable, so no need to refrigerate. The boxes only have 12 oz in them, so if you find it, buy two as you will need a little less than 1 and 1/2 boxes for this recipe.
If your local supermarket doesn't carry it, see if you have a Seventh Day Adventist-run natural foods store near you. Or an Asian market. One of them will surely have it.
Dorie
Same here Sarah. All we have is firm and extra firm. I feel your pain!!
Cheryl Kirk
I found silken at Whole Foods if you have one on your area.
Judy
If I want to use real peanut butter instead of the powder, how much should I use?
Chuck Underwood
Start with 1 Tbs - you can always add more later if you want after you taste it.
Pam
PS. I used about a pack and a half of Mori-Nu shelf stable silken tofu, which was already at room temp.
Pam
Oh, heck ya! 400 stars.
Surprised I had everything (!), so I made it this morning. It's chilling in the fridge now, but even the unchilled mousse is soooooooo yummy! You hit a homerun with this one, Chuck. Happy Valentine's Day!