My silken tofu chocolate mousse is rich, creamy, and tastes like actual dessert without any compromises with a pudding-like texture that’s lighter than traditional mousse! Five ingredients, no cooking, and no one will guess it’s made with tofu unless you tell them.
This vegan chocolate mousse seriously tastes like the real thing!
This is my holy grail when I want a quick chocolate fix that doesn’t require tempering eggs or whipping cream. You throw everything in a blender, pulse until smooth, and chill. That’s it.
Silken tofu has a neutral flavor and creamy texture that disappears completely once blended with cocoa and maple syrup. The coconut oil adds richness and helps the mousse firm up in the fridge without making it taste like coconut. A pinch of salt makes the chocolate taste more chocolatey. The mousse needs at least an hour to chill so the flavors meld and the texture sets. Straight from the blender, it tastes good but loose—after chilling, it’s dense and scoopable like real mousse.
If you like this, try my cottage cheese ice cream for another secretly healthy chocolate dessert, or my almond flour peanut butter cookies for a different dairy-free make-ahead treat.
Key ingredients and why they matter
To make my silken tofu chocolate mousse recipe, you’ll need silken tofu, unsweetened cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt for a creamy base. Then, finish it off with your favorite toppings like fresh berries, whipped coconut cream, cocoa nibs, or shaved dark chocolate.
Full ingredient list and detailed instructions in the recipe card.
- Silken tofu: The only tofu that works here. Silken tofu blends completely smooth and creamy. Firm or extra-firm tofu will be grainy and chalky. Look for shelf-stable silken tofu in aseptic boxes, usually in the Asian foods aisle.
- Cocoa powder: Unsweetened cocoa provides deep chocolate flavor. Dutch-process cocoa tastes smoother and less acidic. Natural cocoa works but has a sharper edge.
- Maple syrup: Adds sweetness with a subtle caramel note. Agave nectar works if you want neutral sweetness. Honey works but isn’t vegan.
- Coconut oil: Adds richness and helps the mousse set in the fridge. Melted before adding so it incorporates smoothly. Neutral oil works but won’t set as nicely.
- Vanilla extract: Rounds out the chocolate flavor. Use pure vanilla, not imitation.
- Salt: A pinch enhances chocolate flavor and balances sweetness.
TIPS & TRICKS
Shruthi’s top tips
- Use silken tofu only. Firm or extra-firm tofu won’t blend smooth and makes grainy, chalky mousse. Silken tofu is softer and creamier.
- A high-speed blender makes it silkier. A regular blender or food processor works, but a Vitamix or similar makes it perfectly smooth with no graininess.
- Melt coconut oil before adding. Solid coconut oil creates lumps in the mousse. Melt it first so it incorporates evenly.
- Scrape down the sides while blending. Cocoa powder tends to stick to the sides. Stop and scrape a few times for even texture.
- Chill for at least 1 hour. The mousse tastes good straight from the blender but the texture is too loose. Chilling firms it up and lets the flavors develop.
- Adjust sweetness to taste. Maple syrup sweetness varies by brand. Start with ¼ cup and add more if needed.
- Salt is not optional. A pinch makes the chocolate taste richer and more complex. Don’t skip it!
How to make silken tofu chocolate mousse
- Add silken tofu, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt to a high-speed blender or food processor. Blend on high for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed. Taste and adjust, then blend again briefly.
- Divide the mousse into 4 small serving bowls, glasses, or ramekins. Cover and refrigerate for at least 1 hour (or up to 3 days) to let the flavors meld and the texture firm up.
- Top with fresh berries, a dollop of coconut whipped cream, cocoa nibs, or shaved dark chocolate.
How to serve vegan chocolate mousse
Make the mousse fancy for guests. Layer it with fresh berries and dark chocolate shavings, then serve in small glasses for an impressive presentation.
Serve after a spicy dinner like coconut curry or gochujang tacos when you want something cool and rich to finish the meal.
Storage and reheating suggestions
Cover leftovers and refrigerate up to 3 days. The mousse firms up more as it sits. Let it sit at room temperature for 5–10 minutes before serving if it’s too stiff.
More healthy dessert recipes
Love healthy dessert recipes? Try these delicious desserts next!
Bisquick Apple Cobbler
Cottage Cheese Fruit Dip
Yogurt Fruit Dip
Almond Flour Peanut Butter Cookies
Silken Tofu Mousse
Ingredients
- 1 12-oz package silken tofu , soft or firm silken both work, drained if water-packed
- ⅓ cup unsweetened cocoa powder, sifted
- ¼ cup pure maple syrup, adjust to taste
- 2 tablespoons coconut oil, melted and warm
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Add silken tofu, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt to a high-speed blender. Blend on high for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed.
- Taste the mousse. If you want it sweeter, add another tablespoon of maple syrup. If you want it richer, add another tablespoon of cocoa powder. Blend again briefly.
- Divide mousse into 4 small serving bowls or glasses. Cover and refrigerate for at least 1 hour (or up to 3 days) to let the flavors meld and the texture firm up slightly.
- Serve topped with fresh berries, coconut whipped cream, cocoa nibs, or shaved dark chocolate.
Notes
- Silken tofu is essential—don’t substitute firm or extra-firm tofu. Use room temperature tofu if possible; cold tofu can cause melted coconut oil to solidify into bits
- Sifting the cocoa powder prevents clumps
- A high-speed blender (like Vitamix) gives the silkiest texture; a regular blender works but may need longer blending. Food processor is not recommended—results may be slightly grainy
- Natural or Dutch-process cocoa both work; Dutch-process gives a milder, darker result.
- Salt is essential for bringing out the chocolate flavor—don’t skip it
- Variations:
- Blend in 2 tablespoons melted dark chocolate or 1 teaspoon instant espresso powder to intensify chocolate flavor
- Add ¼ teaspoon peppermint extract for chocolate mint mousse
- Add a pinch of cayenne for Mexican hot chocolate vibe
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
