Silky Vegan Mousse au Chocolat

 reading time: 2 min

Hello fellow chocolate lovers,

as I am still currently buried in work for this year's NaNoWriMo, here's a quick little recipe for you that I (or actually, more like my fiancé J) made for our friend's baby shower last month.

If you've been a loyal reader of my blog for a looong time, you may remember that I made a coconut milk based low carb vegan Mousse au Chocolat for a Murder Mystery Dinner Party five years ago (which was hosted by the same friend who is now expecting a baby!! I just realized, haha) – and I may or may not have promised you back then that I would make a version with silken tofu instead in the future ... well, five years later, here we are!

Other than that my blogging (or at least photography) skills have improved since then, I don't really recall whether the coconut milk version or this silken tofu version tastes more original, but I can tell you that the coconut milk one was fluffier than this one, which is more firm and doesn't taste like coconut – yay! And don't you worry. You can't taste the tofu in this one at all!

Plus, you only need 4 ingredients to make this silky vegan Mousse au Chocolat with a deliciously deep chocolate flavour.

and super delicious!

Besides baby showers, this decadent but healthy-ish Mousse au Chocolat makes for a wonderful dessert for Samhain, Yule, or Valentine's Day.

This recipe should be made ahead of time as the mousse is best served after a few hours of refrigeration or even the next day!


Preparation time: 15 mins (+ overnight refrigeration)
Main ingredients: silken tofu, chocolate, sugar
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free


400 g silken tofu, drained
170 g – 200 g high-quality semi-sweet vegan chocolate (I use 70 % chocolate)
2 packets (16 g) vanilla sugar (or sub regular sugar + 1 tsp vanilla extract)
pinch of salt

chocolate shavings, for garnishing
pomegranate seeds or berries, for garnishing 


Using the double boiler method, set a heat-proof glass or metal bowl over a saucepan with a few inches of lightly simmering water, making sure the base of the bowl doesn't touch the water. Break or chop the semi-sweet chocolate into pieces, and place into the bowl. Stir frequently as it begins to slowly melt over medium-low heat.

When the chocolate has almost fully melted, remove from the heat, and allow to melt completely.

To a high-speed blender or food processor, add your drained silken tofu. Then add vanilla sugar, melted chocolate and a pinch of salt.

Process the ingredients until you have a smooth and creamy chocolate mousse, stopping and scraping down the sides with a spatula when needed.

Divide the mousse between a few glass jars or cocktail glasses, cover, and pop in the fridge to set for at least 1 hour, or until ready to serve. It will firm up, but still be lovely creamy and spoonable!

Serve with fresh pomegranate seeds or berries (raspberries or strawberries are best), and chocolate shavings.

Other topping suggestions include shredded coconut, chopped mango or peaches, orange zest, fresh mint leaves, toasted almonds, or vegan whipped cream. A teaspoon of dark rum would also go great with this recipe. Or a pinch of dried chilli flakes!

Leftovers will keep in the fridge for up to 3–4 days. In theory, at least 😉

My fiancé also suggested that this recipe would work great as a cake topping / ganache (I imagine it would be amazing on my Dark Chocolate Red Wine Cake) or as a tart filling. Might need to try that some time actually ...

Also, I don't want to make false promises, but next time I really want to make a low-fat AND low-carb vegan Mousse au Chocolat – using aquafaba! Stay tuned ...