Vegan Chocolate Mousse
Rich, creamy, and decadent, this secretly healthy vegan chocolate mousse is sure to be your new favorite!
Prep Time20 mins
Total Time20 mins
- 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)
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.
* You can omit the coconut oil to make this recipe oil free. Keep in mind that the chocolate may be a little stickier and less smooth when melting.
** The cinnamon brings out the flavor of the chocolate. You can omit this if you don't care for cinnamon.