Rich, creamy, and decadent, this secretly healthy vegan chocolate mousse is sure to be your new favorite dessert! PIN IT NOW!
Vegan Chocolate Mousse
I’ve been making this yummy vegan mousse for a long time now! It’s the base for my kid friendly Dirt Cups, but it is an amazing grown up dessert served on it’s own! It is rich, creamy, and chocolatey, with both melted chocolate and cocoa powder. Did I mention simple? Yep! This pudding takes maybe 15 minutes to make? It’s so easy, and sure to be your new favorite!
Spoon Desserts
Puddings, aka a spoon dessert, are always so much simpler than their baked dessert counterparts. They generally come together pretty quickly, and have all of the same sweet satisfaction of a more laborious dessert. Some of my (and your) favorite spoon desserts are Coconut Tapioca Pudding, Salted Caramel Chocolate Covered Pretzel Chunk Ice Cream (say that 10 times fast!), and Strawberry Shortcake Ice Cream Bars. No bake, quick assembly, and you’re ready to enjoy!
Tofu? In a dessert?
Yep, tofu. I know. It’s not the first thing that comes to mind when you are dreaming of vegan chocolate mousse. But it really works! Silken tofu lends a soft stability to the mousse without making it dense or gummy. It’s weight is balanced by whipped coconut cream, making a delicious spoonable dessert without any odd taste. And while I’d never advocate for not disclosing ingredients to your guests, because, you know, food allergies and all that, if you didn’t see it being made you’d never guess that it was in there!
An elegant dessert
When you’re not serving up dirt cups to the kiddos, make this vegan chocolate mousse a bit more elegant by garnishing with a dollop of coconut whip (just save a spoon or two when you are making the mousse), and a sprinkle of cocoa powder. I love this little sifter for just this purpose! And I love to serve them in these small bowls—they instantly make anything prettier!
Other Chocolate treats you will love!
Pumpkin Spice Chocolate Chip Cupcakes
Look how easy it is to make Vegan Chocolate Mousse!
I hope you have a chance to try my Vegan Chocolate Mousse! Sweet and simple, it’s sure to be a hit with your whole family! Be sure to take a picture if you give it a try! {#frieddandelions // @frieddandelions}
Vegan Chocolate Mousse
Ingredients
- 1/2 cup non dairy chocolate chips (Enjoy Life is a good brand)
- ¼ cup cocoa powder
- 1 Tablespoon coconut oil*
- 12.3 ounce package of silken tofu (these are shelf stable, not refrigerated)
- ½ cup powdered sugar
- ¼ teaspoon cinnamon**
- 1 teaspoon vanilla extract
- 1 can coconut milk (refrigerated overnight (I like Thai Kitchen brand)
Instructions
- Carefully drain your tofu—just open the package and let the water drip out, without losing the tofu in your sink!
- Puree the tofu in your food processor until smooth, stopping to scrape down the sides. Set aside.
- In a small saucepan over medium heat, melt the chocolate chips, cocoa powder, and coconut oil.
- Pour into the food processor with the tofu.
- Add the powdered sugar, cinnamon, and vanilla. Puree again until fully incorporated. Set aside again.
- Carefully remove your refrigerated coconut milk from the fridge and open the lid. Scoop out only the hardened cream on the top, saving the watery coconut milk for another use.
- Place the coconut cream into your mixer and beat, gradually working up to high speed until the cream is whipped and makes soft peaks when you lift the whisk out of the cream. (You can reserve a few spoonfuls of the coconut whip for garnish if desired.)
- Turn the speed down to low and slowly incorporate the chocolate tofu mix into the coconut cream. Bring the speed back up to high and beat for a minute or two, keeping it nice and fluffy (don’t over beat).
- Place in a storage container and refrigerate until you are ready to serve. It will firm up even more once chilled.
- Garnish with reserved whipped coconut cream and a sprinkle of cocoa powder.
Notes
Don’t forget to pin this recipe!
So F*$#ing yummy!
Just wondering if you could specify the firmness of tofu you use? Mine turned out more pudding like but still very tasty. I bought the soft silken tofu for dips/sauce but now I’m thinking I should go to the firm.
Thanks!
This was silken firm tofu! It’s pretty thick and solid in this recipe!
So I tried this recipe last weekend with mixed results. I know it was my fault, but since the chocolate chips were not melting “right” I added a bit more coconut oil to loosen it up. Everything was easy and it came out great, but I didn’t realize the heavy after taste that coconut oil leaves! Next time, stick to the recipe 🙂
🙂 If you don’t like the flavor of coconut oil you can always use refined coconut oil (no flavor), or a small splash of any other cooking oil to help the chocolate get a bit smoother. Also, low and slow is the way to go when melting chocolate so that it doesn’t “seize.” That said, there are worse combinations than chocolate and coconut 🙂 I used baking soda by mistake in a recipe that called for baking powder and promptly had to throw it all in the trash. We’ve all been there!
I love this! This is absolutely my new favorite kind of dessert! My friends and I will surely love this amazing chocolate mousse. Thanks for posting this. I am looking forward to more recipes that you will make.
Oh, I’m so glad! Hope you all love it, and yes, stay tuned for more delicious recipes! I post one every week!