This luxurious Vegan Chocolate Mousse is creamy, fluffy and chocolaty. Serve the mouse plain, with berries and a dollop of whipped cream, or use it as a filling for a decadent chocolate mousse cake.
Draining the tofu
Silken tofu is the softest type of tofu. It has a very silky, smooth, and soft texture. Silken tofu blends up incredibly creamy so it’s perfect for puddings, desserts, smoothies, dressings, sauces and dips.
The fact that silken tofu is so soft, means in has more water content than firmer types of tofu, so draining the extra liquid is a good idea. Draining the tofu accomplishes two things. First, by getting rid of all the extra water in the tofu, there will not be any extra liquid to seep into your finished mousse. The tofu also has a milder flavor after it has been drained.
Place the silken tofu in a sieve over a bowl. Allow the tofu to drain on your kitchen counter for about 30 minutes. This step will drain any extra water, and will also bring the silken tofu to room temperature, which is important because if the warm, melted chocolate mixes into cold tofu it will harden and your mousse will be grainy.
For The lightest, fluffiest mousse
For an incredibly light, fluffy mousse, whip a cup of vegan heavy cream to soft peaks, and fold it into the mousse.
Two good vegan brands of heavy cream are Califia Farms and Silk. Both whip up beautifully, and do not collapse at all, like dairy whipped cream will. The Califia Farms has a slight coconut flavor, so use that is you don’t mind the taste of coconut. My favorite, though, is the Silk Heavy Whipping Cream because it is exactly like heavy cream, in both texture and taste!
Make sure that you use a chocolate bar that you love the taste of, because that’s what your finished mousse will taste like. Avoid using chocolate chips for this recipe, though. Chocolate chips have added stabilizers, such as lecithin, which helps them keep their shape when heated. Although chocolate chips will melt, when they re-solidify they will be somewhat gritty. When you need chocolate for a recipe that’s silky smooth, opt for a good bar of chocolate, instead of chips.
Vegan Chocolate Mousse
- 12 oz silken tofu drained
- 4 oz melted vegan chocolate
- 1 cup vegan heavy cream
- 2 tablespoons powdered sugar
- 1 tsp vanilla extract
- Place the block of silken tofu in a sieve and place over a bowl. Leave on your kitchen counter to drain, and to bring the tofu to room temperature, for about 30 minutes.
- Chop the chocolate bar and place it in a double boiler to melt. Set aside to cool slightly.
- Pour a cup of vegan heavy cream in the bowl of your mixer. With the whisk attachment, turn the mixer on high. Add 2 tablespoons powdered sugar and one teaspoon of vanilla extract to the cream.Continue to whip to soft peaks.Transfer the whipped cream to a bowl.
- Place the drained silken tofu into the bowl of your mixer. Turn the mixer on and slowly begin to add the cooled, melted chocolate. Continue to whip until the tofu is smooth and silky.
- Fold the whipped cream into the chocolate-tofu mixture.
- Transfer the mouse to ramekins or glasses and refrigerate until ready to eat.