Get the best of plant-based desserts with this Silken Tofu Chocolate Mousse Recipe! This vegan chocolate mousse recipe will dazzle even the most diehard dairy fans. It’s easy, healthy, and no bake. It’s truly a culinary marvel -- a vegan dessert that is light as air and richly satisfying!
1/2tbsppure maple syrup as an optional sweetener; see Recipe Notes
Instructions
Combine the vegan chocolate chips and the coconut oil in a glass measuring cup. Microwave for 30-second sessions, stirring in between, until the chocolate is melted.
Combine the melted chocolate, silken tofu, vanilla extract & salt in a high-speed blender and blend until smooth.
Do a quick taste test to make sure that the sweetness is to your liking. If you want the chocolate mousse to be sweeter, add a small amount of maple syrup.
Pour the mousse mixture into individual serving cups (I like to use decorative mason jars) and refrigerate for 4 hours.
Serve topped with extra chocolate chips, fresh raspberries or coconut whipped cream. See Recipe Notes.
Notes
Depending on the dark chocolate, you may or may not need to add any additional sweetener. I use semi-sweet dark chocolate chips and they are plenty sweet on their own.
Be sure to pick a pure maple syrup if you’re concerned about gluten. Some brands combine maple syrup with other ingredients.
Coconut whipped cream is a great topping for this Silken Tofu Chocolate Mousse Recipe. Please note though, that coconut whipped cream is sold frozen and must be defrosted before serving. Be sure to plan accordingly!