Vegan Chocolate Mousse

vegan chocolate mousse with raspberries on top.

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5 from 2 votes

Easy vegan chocolate mousse, crafted with just 5 simple ingredients and free from dairy.

Prep Time5

Cooling Time45

Total Time50

Course: Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Cost: £5

Ingredients

150 g dark chocolate (80%) 10 g extra to grate for decoration
375 g silken tofu
1 tbsp vanilla extract
60 ml maple syrup
20 g cocoa powder
½ tsp salt
100 g fresh raspberries

Instructions

Begin by melting the chocolate in the microwave in 30 second increments until it’s fully melted.
Now add to a bowl with the silken tofu, vanilla extract, maple syrup, cacao powder and salt. Blend until smooth.
Empty into 6 small glasses or ramekins and place into the fridge for 45 minutes to set.
Mash ½ of the raspberries and once ready to eat decorate the mousse with the mashed and fresh raspberries. Grate the 10g of extra chocolate and sprinkle on top to serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 4-5 days.

To Freeze: Freeze in an airtight container for up to two months. Thaw in the fridge overnight before enjoying.

Tip 1: Try mixing in some peanut butter for a delicious chocolate peanut butter silken tofu dessert.

Tip 2: These are great to make ahead of time! Make them a couple of days in advance so that you can focus on getting the house and meal ready for guests! Then whip these out and impress everyone.

Tip 3: if you want to get super fancy, turn this into a mousse cake recipe! Start with a thin layer of my Chocolate Ganache Cake. Put the mousse on next and then top with the my Avocado Chocolate Ganache.

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