Decadent Vegan Chocolate Mousse

There’s nothing quite like a rich and creamy chocolate mousse to enjoy at the end of a meal. This Decadent Vegan Chocolate Mousse is just as indulgent as the classic, with a smooth, airy texture and deep chocolate flavour—without the need for dairy or eggs.

Made with simple ingredients and minimal effort, this dessert is perfect for dinner parties, special occasions, or when you just want a little chocolatey treat.

This mousse gets its creamy texture from silken tofu, while 70% dark chocolate and cacao powder create a deep, chocolate flavour. A touch of maple syrup adds natural sweetness, vanilla extract enhances the richness, and a pinch of sea salt balances everything perfectly. Top with extra chocolate shavings for the perfect finishing touch.

Substitution and Ingredient Notes

Cacao powder: You can also use cocoa powder if you don’t have cacao powder.

Silken tofu: When you blend up silken tofu it makes a perfect creamy texture. Trust me, once it’s all blended together you’ll have no idea that there is tofu in it!

Just make sure you don’t substitute this for any of the soft tofuls as they’ll make the mousse into a much harder consistency which is not what you’re after.

70% dark chocolate: Now here is where you don’t want to scrimp on quality. The higher the quality of chocolate you use the most decadent your chocolate mousse will taste.

Ideally you want to choose a 70 – 75% dark chocolate as anything lower will make the dessert quite sweet. If you are only able to use a lower percentage chocolate then just reduce the quantity of the maple syrup to your taste.

Just start with all of the other mousse ingredients in the blender and add the maple syrup a tablespoon at a a time until you’ve got the sweetness you like. You can even go the other way and use higher percentage chocolate (80-85%) if you prefer less sweet puddings.

How to make decadent vegan chocolate mousse

Melt the chocolate in a heat-proof glass bowl, over a pan of hot water. Keep stirring until fully melted, then remove from the heat to cool.

When the chocolate has cooled, add it in to a blender or food processor with the remaining ingredients and blend. You can sift in the cacao powder if you want to make sure it is incorporated evenly, but I actually didn’t bother and it turned out perfect.

Make sure to scrape down the sides mid blend so that all the ingredients are incorporated. The texture should be super smooth and super creamy. So keep blending until it’s creamy and there are no lumps. No one likes a lumpy mousse!

Spoon out and serve in small dishes or ramekins. Grate over some extra chocolate for a topping.

In the past I’ve actually recycled some old candles for the little dishes, so I would highly recommend you keep an eye out for jars, candles or other household items that you can re-use for dishes like these.

Refrigerate for at least an hour.

This will make up to 6-8 servings as it is very rich. But if you’re after a bigger portion you could divide between 4.

Serve with fresh raspberries – the perfect chocolate pairing in my opinion! But you can also serve with any of your favourite berries or fruit.

Make any extra? Serve on top of you favourite vegan pancakes, waffles or ice cream. The mousse should stay fresh for up to 2 weeks when kept in the fridge.

More vegan dessert recipes

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