Vegan Dark Chocolate Mousse

By Chuck Underwood @brandnewvegan

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!

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Vegan Dark Chocolate Mousse

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Four ½ cup servings
  • Category: Dessert
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan
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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

Units
  • 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

  1. Let your tofu AND the chocolate come to room temp.
  2. Break up the chocolate and place it in a microwave-safe bowl
  3. Melt your chocolate using the 50% power setting of your microwave, until it is smooth and creamy. 
  4. Alternatively, you can use a double-boiler. 
  5. For the microwave, use short, 30-second intervals so the chocolate does not burn. 
  6. Stir often.
  7. 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
  8. Once the tofu is room-temp, blend it and the maple syrup until smooth
  9. Add the PB2 and vanilla and mix well
  10. Finally, stir in the chocolate and blend until creamy.
  11. Pour into glasses or ramekins, top with berries,  and chill in the fridge for 30-60 minutes. 
  12. Chocolate shavings make a nice garnish

Notes

Like This Recipe?  Tips & Donations Are Always Welcome!

Keywords: vegan chocolate mousse

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