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
Ingredients
- 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
Instructions
- 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.
Mmmm! I make a similar version of this and it never seems to last for more than a day. I have all these good intentions and ideas for what I want to try with it but I just end up going to town on it with a spoon! Yummy stuff!
I know exactly what you mean. I had to stop myself from “taste testing” because it started to look like I wasn’t going to have enough to frost the entire batch of cupcakes!
How many servings should this make? I mean, I know it could probably be just one serving, but if we’re trying to be reasonable and not eat a pound of chocolate mousse all at once…
Ha! Yeah, one serving is a definite possibility, but if you’re being reasonable you should get about six normal-sized servings out of this recipe.
Made this tonight and my four year old devoured it!
Yes! I knew this one would be a winner with the kids! Thanks for sharing :)
Cannot wait to make this! It’s so simple and looks literally like mousse.
I am going to try adding avocado to it to make it richer for a boost of extra healthy goodies!
Thank you for the recipe!!
I’ve made mousse with just avocado as a base before and I think the combination would be awesome! Enjoy!
Can I use granulated sugar instead?
I think so! You might need a few extra minutes of blend time go get it fully dissolved. :)
I tried with granulated sugar and coconut milk and now my life is complete. I’ve been looking for a thick mousse for ages and this is just perfect. Thank you for the recipe!
I’m glad to hear it! Thanks so much for stopping back to let me know!
Wonderful, easy recipe! Can’t wait to try it tonight! But just a question, Do you have to cook the tofu? Thanks
No need to cook the tofu! Enjoy!
Oh! Can’t wait to try this. I just loved the Vegan Chocolate Mousse from Whole Foods and would do the same, drive there for it and only it! Last time I went to buy some, I discovered it’s now a discontinued item! So, I’ve been experimenting with making it at home with silken tofu and have found the same thing… just not the same! Will buy soft tofu next time. And thanks for the idea to use as frosting!
I had no idea it was discontinued! My nearest Whole Foods is a bit of a hike away. I hope you enjoy the homemade stuff as much as theirs!