This vegan chocolate mousse is made from a secretly healthy ingredient, and takes just ten minutes to prepare. Delicious, sweet, rich and decadent!
I realize there are lots and lots of recipes available for vegan chocolate mousse made with tofu. I’ve made many of them. I didn’t think I’d ever be posting my own, because it just seemed silly. There are so many to choose from. Why did I change my mind? Well, to be honest, I never had great results with any of the available recipes. I’ve been eating this stuff from Whole Foods for years. It’s amazing. I don’t even have a Whole Foods near my home anymore, but I’ll drive a half hour just for the mousse, and not even buy anything else. So, I went online, and tried out those dozens and dozens of recipes, all calling for silken tofu, chocolate, and sugar. Could not recreate the amazing stuff from Whole Foods. My results were never bad, just not as thick and rich. Not as flavorful. Whereas the Whole Foods version was pure chocolate bliss, most of my batches were a bit runny and tasted like the Bill Cosby advertised pudding pops I ate during the eighties. Like I said, not bad, but something key was definitely missing.
Then something happened. Then, when I was making an attempt at a tofu-based omelette one day, it clicked! I was using soft tofu to make the dish, and my batter was the exact thickness and texture I was looking for in my mousse! I guess it never occurred to me to use soft tofu in lieu of the typical silken, because I didn’t think I could get it smooth enough for vegan chocolate mousse. Totally wrong. Add a little non dairy milk, process really well, and you’ve got some thick, rich moussey goodness.
Another discovery: it worked really well as cupcake frosting! I find most cake frosting to be overly sweet, and often flavorless. Sugar paste. But tofu mousse is amazing! I was able to pipe it right out of a pastry bag onto a batch of cupcakes for a not only delicious, but beautiful creation that was enjoyed by all: cake people, frosting people, and even my tofu fearing dad! The cake itself was okay. Just that. So, I’m not sharing the recipe, but you can apply it to your favorite cupcake recipe and discover the magic of tofu frosting for yourself.
Vegan Chocolate Mousse
- 1 lb. soft tofu drained
- 1 tsp. vanilla extract
- 1 cup vegan chocolate chips
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 1/4 c milk of choice I used almond
- First, melt your chips on the stove or in the microwave by heating in thirty second intervals and stirring in between.
- Once melted, place everything in a food processor and blend until smooth and creamy, adding a little extra milk if the mixture seems too thick.
- Eat out of a bowl, topped with fruit, right out of the food processor if it's an emergency, or pipe onto cupcake tops.