This easy vegan chocolate mousse is rich, creamy, and completely dairy-free. It tastes like a classic indulgent dessert but is made with simple, plant-based ingredients.
This easy vegan chocolate mousse is rich, creamy, dairy-free, and honestly feels way more indulgent than it has any right to be. It’s smooth, chocolatey, lightly sweet, and made with simple ingredients you probably already have on hand.
And here’s my secret 🤫
👉 This is the only way I can get my son to eat tofu.
No negotiations. No convincing. No “one more bite.”
He thinks it’s just chocolate mousse… and I’m not correcting him. 😌
If you’ve ever struggled to get protein into yourself or your kids without turning mealtime into a power struggle, this recipe is for you. It’s one of those sneaky, desserts that feels like a treat but still aligns with a kind, balanced approach to food.
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Why You Should Make This Mousse
There are many reasons this mousse lives rent-free in my fridge, but here are the big ones:
1. It’s secretly nourishing
This mousse uses tofu as the base, which means it’s naturally:
- Dairy-free
- Vegan
- High in plant-based protein
Even if tofu usually isn’t your thing (or your kid’s thing), you’d never know it’s in here.
2. It’s kid-approved (and adult-approved)
Like I mentioned, this is the only tofu recipe my son will eat without hesitation. He asks for seconds and has zero idea he’s eating something a bit more nutrient-dense.
Honestly? That’s a parenting win I’ll take every time.
3. It’s easy but feels fancy
This is one of those desserts that looks impressive enough for guests but is actually very low effort. If you can melt chocolate and turn on a mixer, you’re good to go.
Ingredients You’ll Need
This recipe keeps things simple and approachable:
- Dairy-free chocolate chips
- Aquafaba (the liquid from a can of chickpeas)
- Silken tofu
- Cocoa powder
- Maple syrup (or preferred liquid sweetener)
- Vanilla extract
Each ingredient plays a role in creating that classic mousse texture without eggs or cream.
How This Vegan Chocolate Mousse Gets So Creamy
Traditional mousse relies on heavy cream and eggs, but this version gets its texture from two plant-based powerhouses:
- Whipped aquafaba, which creates lightness and airiness
- Blended tofu, which adds creaminess and structure
The result is a mousse that’s fluffy, smooth, and rich, without being heavy.
Even tofu skeptics are shocked after the first bite.
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Serving Ideas
You can keep it simple or dress it up:
- Fresh berries
- Crumbled graham crackers
- A dollop of coconut whipped cream
- Shaved dark chocolate
For kids, I usually keep it plain or add a little graham cracker crumble - zero complaints so far.
Storage & Make-Ahead Tips
This vegan chocolate mousse is perfect for prepping ahead of time.
How to store it:
- Store covered in the refrigerator
- Keeps well for up to 4–5 days
- Texture continues to firm up as it chills
This makes it great for:
- Weeknight desserts
- Meal prep sweet treats
- A ready-to-go option when chocolate cravings hit
If you’re someone who likes having something already made so you’re not standing in the kitchen late at night looking for “just a little something”… this helps a lot.
Looking for another sweet treat?
Try one of these favorites next!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Easy Vegan Chocolate Mousse
Ingredients
- 1¼ cup vegan chocolate chips
- ½ cup aquafaba the liquid from can of chickpeas
- 1 tablespoon cocoa powder
- 1 block extra firm silken tofu (10.9 oz, 308g)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Melt the chocolate. You can do this two ways:
- Double boiler: Add the chocolate chips to a heat-safe glass bowl and set it over a saucepan with 1–2 inches of water (make sure the bowl isn’t touching the water). Heat on low, stirring constantly, until the chocolate is fully melted and smooth.
- Microwave: Microwave the chocolate in 30-second intervals, stirring between each round, until melted and smooth. Be careful not to overheat or burn it. Set aside to cool slightly.
- Whip the aquafaba: Add the aquafaba to a very clean mixing bowl. Using a stand mixer or hand mixer, whip for 5–8 minutes until stiff peaks form. It should be thick enough that it stays in the bowl if you gently flip it upside down.
- Blend the base: In a blender, combine the cocoa powder, tofu, salt, syrup, vanilla extract, and the melted chocolate chips. Blend until completely smooth.
- Combine: Pour the blended chocolate mixture into the bowl with the whipped aquafaba and gently stir with a spatula until just combined.
- Chill and serve. Divide the mousse evenly between 4 small bowls and refrigerate for at least 4 hours, or until fully set.
- Top with a light sprinkle of crumbled graham crackers or fresh fruit, and enjoy!
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