Indulge in the Creamiest Vegan Chocolate Mousse with Raspberry Compote

Vegan Chocolate Mousse
Vegan Chocolate Mousse

Vegan Chocolate Mousse Recipe

Elaria Jackson
This velvety vegan chocolate mousse is a dream come true for chocolate lovers. Made with silken tofu and high-quality dark chocolate, it's incredibly smooth, rich, and surprisingly light. It's a simple yet elegant dessert that's perfect for any occasion.
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 326 kcal

Equipment

  • Blender or food processor
  • Mixing bowls
  • Spatula

Ingredients
  

  • 1 14-ounce package silken tofu, drained
  • 6 ounces high-quality vegan dark chocolate chopped
  • 1/4 cup maple syrup adjust to taste
  • 1 tablespoon pure vanilla extract
  • Pinch of sea salt
  • Optional: 2 tablespoons nut butter of choice e.g., almond, peanut, cashew
  • Optional: 1/4 teaspoon ground cinnamon or a pinch of cayenne pepper

Instructions
 

  • Melt Chocolate: Gently melt the chopped chocolate in a double boiler or microwave. If using the microwave, heat in short intervals, stirring in between, to prevent burning.
  • Blend Ingredients: In a blender or food processor, combine the drained silken tofu, melted chocolate, maple syrup, vanilla extract, and salt. Blend until completely smooth and creamy.
  • Flavor Boost (Optional): Add your chosen nut butter and/or spices for an extra dimension of flavor. Blend again until incorporated.
  • Chill and Serve: Divide the mousse among serving glasses or ramekins. Chill in the refrigerator for at least 2 hours, or until set.
  • Garnish and Enjoy: Before serving, garnish with fresh berries, shaved chocolate, chopped nuts, or a sprinkle of sea salt.

Notes

  • For a richer mousse, use full-fat coconut milk instead of silken tofu.
  • Feel free to experiment with different flavorings like peppermint extract, orange zest, or even a splash of your favorite liqueur.
  • This mousse is best enjoyed chilled.

Get ready to wow your friends, family, and—let’s be honest—yourself with this impossibly rich and velvety smooth Vegan Chocolate Mousse! This dessert is the definition of indulgence. It’s light as air yet decadently creamy, with layers of deep, dark chocolate flavor that melt in your mouth. The best part? It’s shockingly easy to make with just a few simple ingredients.

And let me tell you, this recipe is a lifesaver for those moments when you want to impress but don’t have the time or energy for a complicated dessert. Plus, you’ll get to keep people guessing about the secret ingredient that makes it so silky: tofu! But more on that later.

If you really want to take this mousse to the next level, top it off with a homemade raspberry compote—the tartness is a beautiful match for the richness of the chocolate. Trust me, this mousse will disappear before you even know it!

Vegan chocolate mousse: Indulge your sweet tooth, guilt-free
Vegan chocolate mousse: Indulge your sweet tooth, guilt-free

Why This Recipe Works

Melt-in-Your-Mouth Perfection

What makes this mousse stand out? It’s all about the texture. Silky smooth, melt-in-your-mouth goodness without any dairy or eggs. The magic comes from a combination of three powerhouse ingredients: silken tofu, dark chocolate, and Medjool dates.

  • Silken tofu gives the mousse that dreamy, airy feel. It might sound like an odd choice, but tofu’s neutral flavor and smooth consistency create a mousse that’s as light as a cloud. I promise, no one will even guess it’s in there.
  • Melted dark chocolate adds a deep, luxurious body to the mousse. Chocolate lovers, this one’s for you!
  • Blended Medjool dates lend a velvety richness and natural sweetness that make every bite feel like a little piece of heaven.

PS: I know tofu in desserts might raise some eyebrows, but trust me—you’ll never taste it. Instead, it adds a smooth, stable structure, which means no need for gelatin or other thickeners.

Perfect for Chocolate Lovers

This mousse is a chocolate lover’s dream come true. Not only do we use melted dark chocolate, but we also bring in Dutch-process cocoa powder for an extra layer of chocolate depth. The Dutch process removes acidity from the cocoa beans, leaving a pure, rich chocolate flavor that’s all smooth, no sharpness. If you’ve never tried Dutch-process cocoa, this mousse is the perfect excuse to start!

I’m not kidding when I say this mousse packs a punch of intense chocolate flavor. It’s all thanks to the combination of these two key ingredients, and the result is a mousse that feels indulgent without being too sweet.

Simple and Stress-Free

The beauty of this dessert is that it’s as easy as it is impressive. With just a blender and a few pantry staples, you can whip up a fancy, over-the-top dessert that looks and tastes like it came from a gourmet restaurant.

Plus, this mousse keeps well in the fridge for almost a week, which makes it a great make-ahead option. It’s one of those desserts you can tuck away, then pull out to dazzle your guests. No need to rush or worry when dinner’s on the stove.

Key Ingredients for Success

Dark Chocolate

When it comes to chocolate, quality is everything. I recommend using a dark chocolate bar with 70-75% cacao for that perfect balance of bitterness and sweetness. If you use chocolate with a lower cacao percentage, the mousse can become a little too sweet. And if you’re a fan of deep, intense chocolate, you can even go up to 80-85% cacao.

If you only have lower cacao chocolate at home (like 65%), don’t worry! Just reduce the amount of sweetener in the recipe, like maple syrup, so the mousse stays perfectly balanced.

Dutch-Process Cocoa Powder

For an extra hit of chocolate flavor, we’re also using Dutch-process cocoa powder. This type of cocoa has been alkalized, which removes the acidity and leaves behind a mellow, rich taste. It’s smooth and indulgent—exactly what you want in a dessert like this.

If you don’t have Dutch-process cocoa on hand, you can substitute with natural cocoa powder (like Hershey’s), but the flavor won’t be quite as intense or rich. For a little fun, try experimenting with different brands—there’s a world of difference between them!

Medjool Dates

These plump, caramel-like beauties are the unsung heroes of this mousse. Medjool dates add not only sweetness but also a luxurious, velvety texture. They blend seamlessly into the chocolate mixture, giving it body and a naturally sweet flavor without needing processed sugars. If you’ve ever had a chocolate tart or fudge-like dessert and wondered how it gets that dense, smooth richness—this is the secret.

In fact, if you’ve tried my Salted Chocolate Cream Tart, you know exactly what I mean. The dates provide that fudgy consistency that melts in your mouth. Just make sure to soak them in hot water first to soften them up, so they blend effortlessly.

Silken Tofu

Ah, the ingredient that raises eyebrows but steals the show. Silken tofu is what makes this mousse light yet creamy, airy yet rich. If you’ve never used tofu in a dessert before, don’t worry. The flavor is completely neutral, so all you taste is the chocolate.

When you blend silken tofu, it becomes smooth and silky—perfect for a mousse. Make sure you buy the right kind of tofu, though. It’s important to use silken tofu, which is softer and more delicate than the typical block tofu you’d use in savory dishes. Look for it in the refrigerated tofu section or in shelf-stable boxes (my go-to is usually Mori-Nu brand). Using the wrong kind, like regular “soft” tofu, can make the mousse too thick and dense.

Espresso Powder

Adding espresso powder is my little secret for getting the chocolate flavor to really pop. You won’t taste the coffee at all, but just a teaspoon deepens the chocolate and makes it more intense. If you don’t have espresso powder, instant coffee works just as well, and you can even use decaf if you’re avoiding caffeine. Of course, if you prefer to leave it out altogether, the mousse will still taste amazing!

Raspberries (for the Compote)

Finally, let’s talk about the raspberry compote. While it’s technically optional, I highly recommend adding it. The tartness of the raspberries cuts through the rich sweetness of the chocolate, creating a perfect balance of flavors that makes this dessert truly irresistible. The compote is super easy to make, and both fresh and frozen raspberries work well. If you don’t have raspberries, feel free to substitute with strawberries or blackberries—they all pair beautifully with chocolate.

Step-by-Step Instructions

Step 1: Melt the Chocolate

Start by melting the dark chocolate in a double boiler or microwave. If you’re using the microwave, heat it in 30-second intervals, stirring between each until smooth. Once it’s fully melted, whisk in the espresso powder to help it dissolve. Set it aside to cool slightly.

Step 2: Blend the Ingredients

While the chocolate cools, soak your Medjool dates in hot water for about 10 minutes to soften them up. Then, add the dates, silken tofu, Dutch-process cocoa powder, and a touch of maple syrup into a high-powered blender or food processor. Blend until the mixture is completely smooth, with no clumps of dates or cocoa. You want that velvety texture!

Step 3: Add the Chocolate

Next, pour in the melted, cooled chocolate and blend again until everything is fully combined. Scrape down the sides of the blender to make sure no bits of cocoa or dates are stuck. Keep blending until the mousse is silky smooth. At this point, you’ll be tempted to eat it straight from the blender—I won’t judge if you sneak a spoonful.

Step 4: Chill the Mousse

Spoon the mousse into small ramekins or serving glasses. Pop them in the fridge for at least an hour to let the mousse firm up and develop that perfect texture.

Chilled coconut cream whips into a dreamy vegan chocolate mousse with subtle tropical notes
Chilled coconut cream whips into a dreamy vegan chocolate mousse with subtle tropical notes

Step 5: Make the Raspberry Compote

While the mousse is chilling, you can make the raspberry compote. Combine the raspberries, a bit of sugar, lemon juice, and water in a saucepan. Cook over medium heat until the berries break down and the mixture becomes thick and jammy, stirring occasionally. Once it’s done, set it aside to cool.

Step 6: Serve and Enjoy

Top the chilled mousse with a spoonful of raspberry compote, and if you’re feeling fancy, add some fresh raspberries or mint leaves for garnish. Now, sit back and enjoy the admiration from your friends and family as they dig into this stunning dessert.

Tips for Success

Choosing the Right Chocolate

For a perfectly balanced mousse, stick to 70-75% dark chocolate. If you’re working with chocolate that’s less than 70%, reduce the amount of maple syrup in the recipe to avoid making it too sweet. For those who prefer more intense flavors, feel free to go up to 80-85%, but be aware it will make the mousse more bitter—perfect for true chocolate lovers!

Blending is Key

To achieve that smooth, airy texture, blend your mousse really well. This is especially important if you’re using a food processor instead of a high-powered blender. Scrape down the sides as you go to make sure every bit of the dates and cocoa gets incorporated.

Tofu Tips

Make sure you’re using silken tofu, not soft tofu. The difference in texture is huge, and silken tofu is what gives the mousse that luscious, light texture. If you accidentally use regular tofu, the mousse will come out much thicker and denser—still delicious, but not quite the same!

Don’t Skip the Raspberry Compote

The raspberry compote is like the cherry on top of this dessert. It adds a tart, citrusy contrast to the rich chocolate, balancing the flavors beautifully. And if you have leftover compote (lucky you!), it’s perfect on pancakes, yogurt, or even ice cream. It stays fresh in the fridge for up to two weeks.

Elevate your vegan chocolate mousse with berries, nuts, chocolate shavings, or whipped coconut cream
Elevate your vegan chocolate mousse with berries, nuts, chocolate shavings, or whipped coconut cream

Variations and Substitutes

  • Sweetness Adjustments: If you prefer your desserts less sweet, use chocolate with a higher cacao percentage (80-85%) and cut back on the maple syrup.
  • No Raspberries? No Problem: Try making the compote with strawberries, blackberries, or even a mix of berries for a fun twist.
  • No Espresso Powder?: You can skip it, or use instant coffee or decaf if you’d rather avoid caffeine. It adds depth to the chocolate, but the mousse is still divine without it.

Frequently Asked Questions (FAQs)

Can I make this mousse ahead of time?

Absolutely! One of the best things about this recipe is that it keeps in the fridge for up to a week. Make it ahead, then let it sit in the fridge until you’re ready to serve.

I don’t like tofu—can I taste it?

Nope! The tofu is completely flavorless in this recipe. Its role is to give the mousse that silky smooth texture, but all you’ll taste is chocolate.

Do I have to make the compote?

While the mousse is delicious on its own, the raspberry compote really takes it over the top. The tartness of the raspberries beautifully balances the richness of the chocolate. But if you’re in a hurry or prefer something simpler, the mousse is still a winner solo!

Is this recipe gluten-free?

Yes! As long as the chocolate you use is gluten-free, this mousse is naturally gluten-free and vegan.

Conclusion

This Vegan Chocolate Mousse is a game-changer—rich, creamy, and ridiculously easy to make. It’s the perfect dessert for holidays, special occasions, or just when you need a little chocolate pick-me-up. Add that tangy raspberry compote, and you’ve got a show-stopping dessert that everyone will love. So go ahead, give it a try, and get ready to indulge!

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