Easy Vegan Chocolate Mousse (Printable Version)
# What You'll Need:
→ Chocolate Mousse Base
01 -
300 g silken tofu, drained
02 -
150 g high-quality dark chocolate (minimum 70% cocoa), chopped
03 -
60 ml plant-based milk (such as almond, oat, or coconut milk), at room temperature
04 -
2–3 tbsp maple syrup or agave syrup, to taste
# Step-by-Step Directions:
01 -
Gently melt chopped dark chocolate in a heatproof bowl over simmering water (bain-marie), stirring constantly until smooth. Remove from heat and allow to cool slightly.
02 -
Add silken tofu and maple syrup to a blender or food processor. Process until completely smooth, scraping down the sides as needed.
03 -
Pour the cooled melted chocolate and plant-based milk into the tofu mixture. Blend on high speed until fully combined and silky, ensuring no lumps remain.
04 -
Taste the mousse and add additional maple syrup if more sweetness is desired. Blend again briefly.
05 -
Transfer the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours, or until set and chilled through.
06 -
Before serving, top with fresh raspberries or strawberries, toasted nuts, or a sprinkle of cocoa powder as desired.
# Helpful Notes:
01 -
Ensure all ingredients are at room temperature for a smoother blend and consistent texture.
02 -
For an extra creamy variation, substitute half the tofu with ripe avocado or use coconut cream as a base.
03 -
Use only certified dairy-free dark chocolate for strictly vegan and allergy-friendly results.