10-Minute Vegan Chocolate Mousse (Mousse Au Chocolat)
Jan 29, 2023 (Last updated Jul 8, 2024) by Hannah Sunderani
10-Minute Vegan Chocolate Mousse (Mousse Au Chocolat)
Hi friends! I’m so excited to be sharing this incredibly easy 10-minute Vegan Chocolate Mousse recipe with you! This vegan chocolate mousse is thick, rich, and velvety. The recipe uses silken tofu, which is a stellar ingredient in vegan desserts for creamy and luscious texture. Its mild flavour lets other ingredients shine—in this recipe, chocolate!
This is one of my husband, Mitch’s, all-time favourite desserts and one that convinced him, in those early transition days, that we could still enjoy our favourite recipes on a plant-based diet. Enjoy every blissful bite of this gorgeous mousse.
This is a recipe exclusive from The Two Spoons Cookbook! The chocolate mousse can also be used as the filling for my Level-Up Chocolate Mousse Tart in the Cookbook (p. 277).
This Vegan Chocolate Mousse is…
- Decadent
- Restaurant-worthy
- Perfect combo of salty and sweet
- Gluten-free
- Perfect for chocolate lovers
- Ready in 10 minutes or less
- Made with 7 ingredients
- Skeptic approved
Ingredient Notes and Substitutions
- Dark chocolate bars – I recommend using 70% dark chocolate. It’s rich and chocolatey, yet not too dark and bitter. If necessary, you could substitute an equal amount of dark chocolate chips or another variety of vegan chocolate you love. (And, in case you didn’t know – dark chocolate that’s 70% or higher is almost always vegan!)
- Coconut oil – Adding just a small teaspoon of coconut oil to the chocolate helps make it an ultra creamy texture and gives it a beautiful glistening look. If you don’t love the flavor of coconut, feel free to use refined coconut oil.
- Silken tofu – The secret ingredient for making the best vegan chocolate mousse! I know it sounds weird, but trust me you can’t taste the tofu at all and the end result will convince you that vegan mousse is even better than the classic. If you have trouble finding silken tofu in your grocery store, soft tofu works as well!
- Maple syrup – A bit of refined-sugar free sweetener to make sure this mousse satisfies every sweet tooth. A little goes a long way but is so essential.
- Raw cacao powder – Enhances the chocolate flavor and provides a healthy boost of anti-oxidants.
- Almond milk – A splash of almond milk helps thin the mousse out into the perfect consistency. If you’d like your dairy-free chocolate mousse to be even more rich tasting, try using coconut milk instead.
How to Make Vegan Chocolate Mousse
Start by breaking the chocolate into chunks, then add it into a heatproof glass bowl along with a teaspoon of coconut oil. Fill a small saucepan with about 2 inches of water and bring it to a low simmer over low heat. Place the heatproof bowl filled with the chocolate on top of the pot, making sure the bottom of the bowl is not touching the water.
Stir often, until the melted dark chocolate is silky smooth and glistening beautifully.
Next, pour the silken tofu into a nut milk bag or thin kitchen towel and bunch it together, forming a small sack. Squeeze out most of the excess water.
Once it becomes difficult to squeeze, transfer the tofu to a food processor. Add in the maple syrup, cocoa powder, vanilla extract, salt, 4 tablespoons of almond milk and our melted chocolate. Process until smooth and pudding-like in texture. If it appears too thick to you, add more almond milk, a little at a time, until it looks like smooth pudding.
When the consistency looks silky and perfect to you, scoop the mousse au chocolat into a medium sized bowl and cover with reusable wrap. Chill in the refrigerator for at least 2 hours, then spoon into small bowls or glass cups and serve with a sprinkle of flaky sea salt, sliced strawberries and chocolate shavings, if desired.
How to Make a Level-Up Chocolate Mousse Tart
Making your own homemade tart crust is much easier than you think and the best way to level up your dessert! All you need to do is add rolled oats into a food processor or blender and blend into a fine oat flour.
Then, add in the almond flour, cacao powder, and sea salt and pulse until combined. Lastly, add in the maple syrup and melted coconut oil and process until a dough forms.
Once the mixture holds together when you squeeze it together between your fingers, transfer it to your tart pan and press it into the bottom and up the sides of the tart pan.
Poke a few holes in the bottom with a fork with 10 to 12 holes to allow the air to release and prevent bubbles from forming. Blind bake for a few minutes.
Once the tart is baked and cooled, fill the tart with your chocolate mousse and spread it smooth. Pop the chocolate mousse tart out of the pan, then plate and serve!
I like to sprinkle with the top with a bit of flaky sea salt (the salty chocolate combo is delish!). If I have more time to impress then I’ll add fresh berries and pipe some of the mousse filling on top for extra flare.
The full recipe for my Level-Up Chocolate Mousse Tart is in The Two Spoons Cookbook on p. 277 if you’d like to make it yourself! But I hope you enjoy watching me make it, and that it shows just how simple this decadent tart is!
The Two Spoons Cookbook
Recipe for the Level-Up Chocolate Mousse Tart is on p. 277 of The Two Spoons Cookbook.
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Serving Suggestions
This creamy chocolate mousse makes the perfect simple dessert or sweet treat to satisfy your chocolate cravings year-round. Try it served with a simple sprinkle of flaky sea salt, fresh berries, chocolate shavings, or poured into a chocolate almond tart as mentioned in the instructions above!
If you’re looking to serve it as a complete meal, you can’t go wrong with making my 3-Course Romantic Vegan Dinner. Or if you’re hosting a dinner party, check out my Main Dish recipes. You’re guaranteed to find something everyone will love.
Watch me make this on YouTube!
Watch me make this vegan chocolate mousse on Vegan Afternoon with Two Spoons where I share this recipe in my 3-Course Romantic Vegan Dinner.
Recipe FAQs
Why is my vegan chocolate mousse grainy?
There are a few reasons your healthy chocolate mousse may have turned out grainy. My guess is that either the mousse was not blended fully until completely smooth and velvety, or it is possible you used too firm of a tofu block. It is important to use a silken tofu or soft tofu. Using firm tofu or extra firm tofu will likely make your mousse have a slight grit to it and taste grainy. I also find that adding in the melted chocolate LAST before blending is really important (as the chocolate doesn’t sit and solidify against the colder ingredients for an extended period of time).
How long does vegan mousse last?
This indulgent vegan chocolate mousse will keep for up to 1 week when stored in an airtight container in the refrigerator. I have not tested freezing it and cannot say how well it will defrost. It is possible it will separate, but a good stir with a spoon or fork should bring things back together.
Can I make my vegan chocolate mousse oil free?
Yes! If you’d like to make your mousse oil-free, simply leave out the coconut oil when melting your chocolate bar. The coconut oil does help make it extra smooth and velvety, but it will taste just as delicious without!
I don’t have a food processor. Can I make this in my blender?
You can prepare this mousse in the blender with a few caveats! Make sure to use a good quality, high-speed blender to ensure it blends completely smooth and is the perfect rich texture. Use the blender tamper while blending on medium speed for the best result. Or, if you do not have a tamper, stop the blender from time to time and stir with a wooden spoon to help the blending process. You may need to add additional almond milk to get it to fully blend, but it should still remain thick, similar to chocolate pudding.
More Vegan Chocolate Treats
- No-Bake Chocolate Oat Bars
- Chocolate Peanut Butter Cheesecake
- Easy Vegan Chocolate Cake
- Chocolate Covered Stuffed Dates with Peanut Butter
- The Best Vegan Chocolate Chip Cookies
I hope this vegan chocolate is as special to you as it is for us! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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10-Minute Vegan Chocolate Mousse
Ingredients
- 2 70% dark chocolate bars (7 ounces/100 g) broken into chunks
- 1 tsp coconut oil
- 2 blocks silken tofu (12 ounces/340 g each)
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 4 to 6 tbsp almond milk more as needed
- Flaky sea salt (optional for sprinkling)
Instructions
- In a small saucepan, bring 2 inches of water to a low simmer over low heat. Place a small heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add the dark chocolate and coconut oil and melt the chocolate, stirring often, until completely smooth. Keep over low heat until ready to use. (Alternatively, you can melt the chocolate in the microwave in 30-second intervals.) Optional to reserve a chunk of the chocolate and cut it into 1 to 2 tablespoons of fine shavings for garnish.
- Transfer the silken tofu to a nut milk bag (or a thin kitchen towel, gathering the corners to form a small sack). Squeeze the bag with your hands to remove most of the water. (You should not have to squeeze too hard to release the water. Once it becomes difficult to squeeze, you can stop.)
- Transfer the squeezed tofu to a food processor. Add the maple syrup, cocoa powder, vanilla extract, salt, and the melted chocolate. Pour in 4 tablespoons of the almond milk and blend together until smooth. Add more almond milk, a little at a time, if the consistency is too thick. It should be puddingy. It will thicken slightly as it chills.
- Scoop the mousse into a medium bowl and cover with reusable wrap. Chill in the refrigerator for at least 2 hours. To serve, scoop into small bowls or glass cups and sprinkle with flaky sea salt and reserved chocolate shavings, if desired.
Watch The Video
Notes
Omit the coconut oil when melting the chocolate. The mousse will not be quite as silky smooth, but it will still be near perfect!
The chocolate mousse can be made up to 1 week in advance. Store in the refrigerator in an airtight container. TIPS
1. Squeezing the tofu to remove excess water will result in a thicker mousse. You might have to squeeze the tofu in two batches, especially if using a kitchen towel.
2. You can make this mousse in a high-speed blender instead of a food processor. It might require more almond milk for blending. Use the tamper while blending on medium speed for the best result. If you do not have a tamper, stop the blender from time to time and stir with a wooden spoon to help the blending process.
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Made this for a coworker who has lot of allergies and dietary restrictions, and being able to read the comments and have substitutions available, she was able to eat this at the company gathering and really enjoyed it.
Hi Hannah. We are planning to make this mousse for my son’s school project about French food. Do you think it would make a big difference if I made it with soy milk or oat milk instead of the suggested almond milk? Just trying to keep to a nut free option for school 🙂
Hi Meredith! Oat and soy milk both work as a great substitute!
ABSOLUTELY AMAZING. I can’t believe it’s not dairy. It’s so rich and thick. YUMMY
I agree Leanne! SO thrilled this recipe worked out for you!
Miss Hannah hits it out of the park AGAIN with this incredible chocolate mousse. Don’t wait to make it-it lives up to the hype and beyond! I have a chocolate moustache from licking the vitamix😊 Yes it’s that good. On a side note, if you only have one package of tofu (as I invariably do) throw in a ripe avocado. It’s rich and smooth and you’ll never know the difference. Thanks Hannah-you are the best way station on the road to veganism 😘
I’m so thrilled that you enjoyed this recipe so much Julia! And love that you added avocado! I’ll have to try that. Thanks for all the love in this review. I’m so honoured.
I’m just curious about the call for coconut oil. Of ALL the oils, it has the highest amount of saturated fat – and it’s astronomical. Solid at room temperature. 🙁
Hi Ally, the coconut oil in this recipe helps add a very smooth and silky texture to the chocolate. You can forgo the coconut oil to make the recipe oil-free, just keep in mind that the chocolate mousse might not be as smooth. I mention this in my cooking video (found in the recipe card) if you’d like to see how the recipe comes together and what exactly I’m referring to when I say “silky smooth.” The recipe also only uses 1 tsp of coconut oil total so it’s a very little amount. I’m a believer that it’s good to have both saturated and unsaturated fat in your diet, and we like using coconut oil in our home sometimes for a richer fat in dishes. But feel free to forgo it all together if that’s your dietary preference. 🙂
I have not made this yet but wonder if the mousse sets up enough that it could be poured into a pie crust and sliced. Thank you!
Hi Heather! Yes! This mousse makes the best chocolate mousse tart (featured in my cookbook). I encourage you to take a look at the video in this recipe card to see how the chocolate mousse tart comes together using this chilled chocolate mousse. 🙂