Are you ready to mix up a batch of mouthwatering vegan chocolate mousse? This is a dessert that’s as fun to make as it is to eat. If you thought tofu was only meant for savory dishes, think again, as this velvety chocolate confection made from silken tofu is about to take your taste buds by storm.
You won’t believe the surprising magic that happens when smooth and creamy silken tofu meets the luscious charm of chocolate! But be prepared—there may not be leftovers. If you’re on board, let’s get blending!
A traditional mousse starts off with a pureed base (of any kind) and is then gently mixed with whipped egg whites or heavy cream to create a lovely, light texture. This vegan version of mousse uses silken tofu instead of eggs and cream. This substitution leaves you with a wonderful, airy texture, just like the traditional version, but without the animal ingredients.
Do you want to know the number one reason why this silken tofu mousse recipe is worth making? It’s absolutely delicious! But, since we’re slightly biased about this brilliant recipe, here are a few more reasons why this plant-based dessert is so awesome.
With such few ingredients, the quality of each certainly counts. If you’re able to splurge on a high-quality vegan chocolate, it’s totally worth it. Adding a pinch of salt seems unnecessary, but it truly gives a deeper dimension to the silken tofu mousse and enhances the sweetness.
Silken Tofu – As long as you use a shelf-stable (not refrigerated) silken tofu, your recipe will be ravishing! Remember, soft tofu is not the same as silken. As long as the package says “silken”, you can choose any type.
Vegan Chocolate Chips – You’ll have to decide whether to use semi-sweet, dark, or plant-milk chocolate chips for this recipe. If you like a bit of bite, choose the dark. When sweeter is better, choose the oat milk chips. Completely undecided? Go with semi-sweet—a great balance between the two.
Vanilla Extract – Time to use your very best! Pure vanilla extract has an extra sweetness and mellow flavor that an imitation extract is missing.
Salt – Choose Himalayan pink salt, sea salt, or fleur de sel if you have any of those in your pantry. These types of salt offset any bitterness in dark or semi-sweet chocolate. If you only have table salt, it will still work fine.
What is the difference between silken and regular tofu? Silken tofu is a type of tofu with the softest consistency. The texture is silky and smooth, so it’s perfect for making creams, puddings, dessert fillings, smoothies, or (in this case) vegan chocolate mousses! If you have a nut allergy, you can use it as a versatile substitute for cashew cream.
You can always check out our silken tofu guide for more information!
Make sure to use shelf-stable silken tofu stored in aseptic containers. You can easily find these in the Asian food aisle in the grocery store. Beware—if you use silken tofu stored in water from the refrigerated section, your melted chocolate chips will immediately harden once blended in. You won’t get that silky smooth consistency of mousse and it will end up a chocolate-y, chunky mess (though a very tasty one)!
The most popular brand of shelf-stable tofu is Mori-Nu. Don’t worry too much about which type of silken tofu you purchase. As long as it’s room temperature and is “silken,” you should be all set.
Melting vegan chocolate chips can seem daunting, but it’s actually pretty easy. There are two simple methods you can choose. We’ve used both with great results. If you have more time and aren’t in a rush, we recommend the double boiler method. On the other hand, if you’re dying to taste this sweet and creamy dessert, use the microwave!
Place your chocolate chips in a small microwave-safe container (a glass measuring cup works well!) and heat in 20-30 second intervals (depending on the power of your microwave). After each heating, stir well before continuing the process. Sometimes, a good stir can make the softened chips melt into the rest. A small rubber or silicone spatula can be really helpful with this step.
Even though this sounds a bit old-fashioned, it’s actually a more foolproof method. If you don’t have a double boiler (two saucepans that stack on top of each other), a regular saucepan and a heat-proof bowl (glass or ceramic) can also work.
Pour a couple of cups of water into the bottom saucepan and add the bowl on top. Make sure the bowl is larger than the opening of the saucepan. You want the bowl to sit above the water in the saucepan beneath. Add the chocolate chips to the bowl and turn the burner to medium high. As the water simmers, frequently stir the chocolate chips in the bowl until they are completely melted. This might take a little longer than the microwave method, but there is much less chance of the chocolate chips burning or hardening.
Turn off the burner, take the pan off the heat, and use your melted chocolate right away.
Ooh, the fun part!! The list of ingredients you can add in (or on!) is endless. It’s all up to you and your tastebuds. Here is a list of our all-time favorites:
Traditionally, mousse contains either whipped egg whites or heavy cream. The heavy cream version will have dairy. You can easily substitute both ingredients for plant-based alternatives like silken tofu, aquafaba, coconut cream, or plant-based milk bases.
Yes! Simply omit the melted chocolate chips and blend with the same amount of pureed fruit, canned pumpkin, lemon jelly, or even a margarita mix with lime juice!
This Silken Tofu Chocolate Mousse offers a delightful fusion of health and indulgence, making it a must-try treat for all chocolate lovers. Embrace the velvety goodness of this vegan dessert, and savor the guilt-free pleasure it brings with every heavenly bite. Cheers for chocolate!