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Quick Silken Vegan Dark Chocolate Mousse

Creamy and rich, dark chocolate vegan mousse that can be ready in as little as 5 minutes!


ramekin of quick vegan dark chocolate mousse with raspberry on top


Most people complain that tofu doesn’t have any taste. But I look at that as an invitation to creativity because it’s an opportunity to give it taste through the addition of whatever ingredients pique my interest at that current moment. It can be made up like scrambled eggs, popped in the air fryer until it’s crisp and chewy, and is most often served savory in Asian fusion dishes, such as Pad Thai. But, today’s recipe offers a chance for tofu to show off its sweet side in this Quick Silken Vegan Dark Chocolate Mousse! The best part about this recipe is: it can be ready in 5 minutes...seriously, 5 minutes!


The beauty of this recipe is that you get the nutritional benefits of tofu, like the high protein and ample calcium content, without even tasting the tofu…Yes, it’s rich and legitimately tastes like the version made with cream. Yes, it’s dessert. But yes, it’s also nutritious! I love dessert so much that I crave some amount of chocolate tidbit every single day. So, I like to make delightfully chocolatey options that satisfy my sweet tooth while also being something I can sneak nutrition into, such as protein. This mousse checks off that box. The hidden silken tofu, in this case, simply adds a luxurious creaminess. And thanks to the melted, top-quality dark chocolate, the mousse tastes decadent but in reality, is light and can be entirely naturally sweetened. 


Though it’s in the name, ensure when buying your tofu that you are buying the silken variety. Only silken will work in mousse or sauces as the extra moisture content enables it to blend into a whipped consistency. The PB powder, cocoa powder, and small amount of powdered sugar (omit if you’re avoiding any processed sugar) aids in thickening the mousse and keeping it from turning soup-y. The melted chocolate works with the cocoa powder in yielding the intense dark chocolate flavor, which is so delicious and makes this dessert rich enough that a small portion is plenty. Ensure that the tofu is either room temp or only mildly chilled, otherwise the melted chocolate will re-harden on the blender’s blade and won’t all be incorporated into the mousse.


Mousse is wonderful topped with whipped cream or whipped coconut cream, to keep it vegan. It can also be served with berry compote or syrup. Mousse is easily varied based on the occasion, which makes it a fun option to serve for various holidays. Skip the PB Powder and add a few drops of peppermint extract, and it’s perfect for St. Patrick’s Day! Other flavor additions to try are vanilla bean paste, peanut butter, almond extract, orange zest, coconut crumbles, etc. Eat it plain if you’re a chocolate purist, or play around with flavors; whatever suits your whims!


If you want more easy dessert ideas, check out this Easy Vegan Almond Joy Fudge; or whip up some crowd-pleasing Peanut Butter Cookie Dessert Hummus!




QUICK SILKEN VEGAN DARK CHOCOLATE MOUSSE (V, DF, GF, SD)

Yield: about 2 cups


What You'll Need:

  • 1 package silken tofu, 12.3 ounces(room temp)

  • 3 squares premium 100% cocoa baking chocolate bar, 42 grams, melted (If you prefer sweeter chocolate, feel free to sub equal weight of 60% or 85% cocoa, for example; you may want to adjust the amount of added sweetener, though. I love the Ghirardelli brand!)

  • ¼ cup cocoa powder

  • ¼ cup pure maple syrup

  • 2 tablespoons PB2 powder(Sub extra powdered sugar or some type of starch, such as arrowroot or tapioca, if you don't have PB2 powder to thicken the mousse.)

  • 2 tablespoons powdered sugar aka confectioner’s sugar(if you prefer to eliminate processed sugars, add additional PB2 powder. You can also skip it altogether, but mousse will have a slightly thinner consistency.)

  • 2 teaspoons vanilla extract, optional(skip if changing up flavor profile, such as with almond or peppermint extracts)

How To Make it

1. Place tofu, PB2 powder, cocoa powder, and powdered sugar in a high speed blender or food processor. Blend, then add maple syrup and vanilla extract, or other flavoring, and blend again. 

2. Add the melted chocolate, making sure it’s had a couple minutes to cool slightly. Blend until thoroughly combined, scraping down the sides with a rubber spatula to ensure that everything is processed together well.

3. Transfer to a glass airtight container or evenly divide between 4 ramekins. Chill before serving. (Mousse thickens as it chills.)




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Abby

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