Vegan Chocolate Mousse

Vegan Chocolate Mousse

This silky, smooth dessert is packed with phytochemicals. No one will know you used tofu…unless you tell them! Use a high-quality chocolate for the best flavor.


  • 1 16-oz package silken tofu, drained
  • 1-1/2 c. dairy-free dark/bittersweet chocolate chips
  • ½ c. unsweetened coconut milk (or other non-dairy milk)
  • 1 t. ground cinnamon
  • ½ t. vanilla extract
  • ¼ t. almond extract
  • Fresh strawberries (garnish)


  1. Heat coconut milk to a simmer over low heat; set aside to cool.
  2. Melt chocolate chips in a double boiler over simmering water, stirring occasionally. Or, melt chocolate chips in the microwave in a glass bowl for one minute; stir. Continue in 30-second increments until smooth.
  3. Add coconut milk and tofu to melted chocolate. Blend using an immersion blender or whisk.
  4. Add cinnamon, vanilla extract, and almond extract; blend well.
  5. Divide mousse into 8 portions (about ½ cup each). Refrigerate at least 1 hour.
  6. Garnish with fresh strawberries before serving.


8 servings


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