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Vegan Chocolate Mousse

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 212 kcal
Course: Dessert

Ingredients

Chocolate Mousse
  • 5 ounces (140g) good-quality dairy-free dark chocolate (70 to 80%), chopped*
  • 1 teaspoon espresso powder (omit if caffeine-free)
  • 12 ounces (340g, about 1 ½ cups) silken soft tofu**
  • 2 soft Medjool dates
  • ¼ cup (80g) pure maple syrup
  • ¼ cup (24g) Dutch process cocoa powder***
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • ½ to ¾ teaspoon fine sea salt
Raspberry Compote (optional but recommended)
  • 2 cups raspberries, fresh (248g) or frozen (210g)
  • 2 tablespoons maple syrup
  • ½ tablespoon orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • fine sea salt

Instructions

    Cup of Yum
  1. Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate. Whisk in the espresso powder once smooth, then set it aside to cool.To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.
  2. Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes, then drain and remove the pits.
  3. If using refrigerated tofu, scoop it out of its package and measure out 12 ounces. Do not pat dry or try to remove excess water.
  4. In a food processor or high-powered blender, add the tofu with about 3 tablespoons of water that has accumulated; if not enough water has accumulated, add 3 tablespoons of filtered water. Add the dates, maple syrup, cocoa, vanilla, cinnamon (if using), and ½ teaspoon sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.
  5. Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra ¼ tsp salt for that sweet-and-salty flavor). Divide amongst 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).
  6. Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla, and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously for 2 to 3 minutes until the berries break down and start to thicken. Simmer for 10 minutes, until thickened and jammy. Let come to room temp or chill in the fridge.
  7. To serve, rest the mousse at room temp for a few minutes. To serve, add a few spoons of compote on top of each mousse.

Notes

  • General Notes
  • The portions may seem small, but this mousse is very rich. The n
  • Ingredient Notes 
  • * I don’t recommend using lower than 70% cacao dark chocolate; otherwise, the mousse can be too sweet. If you don’t have anything lower than 70%, start slowly with the maple syrup, just 1 to 2 tablespoons; add the melted chocolate, blend, then taste, and add more sweetener as needed.
  • ** Silken tofu comes in two forms: (1) in the refrigerated section next to the other blocks of tofu; (2) in shelf-stable section aseptic packages (the most common brand is Mori-Nu).
  • Do not use refrigerated blocks of tofu labeled “soft tofu” like this. They have less moisture than silken tofu, and in our tests, it ended up thickening the mousse into a hard consistency.
  • *** You can use natural cocoa powder or raw cacao powder, though the mousse might have a slightly less chocolatey flavor.
  • The portions may seem small, but this mousse is very rich. The nutrition facts include the raspberry compote.

Nutrition Information

Calories 212kcal (11%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 0.4g Sodium 150mg (6%) Potassium 389mg (11%) Fiber 5g (20%) Sugar 18g (36%) Vitamin A 20IU (0%) Vitamin C 6mg (7%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.4g 2%
Sodium 150mg 6%
Potassium 389mg 8%
Fiber 5g 20%
Sugar 18g 36%
Vitamin A 20IU 0%
Vitamin C 6mg 7%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.