Chocolate vegan mousse – it is so fluffy and creamy. You won’t beleive how easy it is to make.

Vegan chocolate mousse in individual pots and fresh raspberries

Sometimes a girl needs something sweet and chocolatey. Sometimes sweet and chocolatey doesn’t have to come with fat and calories. Sometimes.

Mousse is different than pudding, at least in my book. Pudding is thick and dark. Mousse has to be light, creamy, almost fluffy.

(Ever notice that when you think too hard about how to spell a word, even the correct spelling starts to look wonky after a while. Is it chocolatey or chocolaty? Both are not words according to my spellchecker… but Webster says its chocolatey. So that’s what I’m going with.)

It’s Friday and I ran a half marathon this week. So I’m celebrating with chocolate. Not the first time I have “celebrated” during my half marathon training, but I’m done now so I’m celebrating the fact that I am done and I am still alive. How did it go? I’ll get to that in another post, you will have to wait, it deserves a post all on its own.

A few tips for making chocolate vegan mousse:

  • Use silken tofu,not medium or firm. I use the kind that comes in the refrigerator case, as opposed to the kind that comes in the shelf stable packages. I find the refrigerated variety has a cleaner taste.
  • My Blendtec, obliterates the chocolate chips in this dessert. If you don’t have a high-speed blender melt the chocolate a bit in the microwave before you add it to the blender. Allow it to cool a bit before adding to the silken tofu in the blender. You can also leave the chips out, the mousse will still be super rich without. The Blendtec ensures a fluffy mousse. Almost whipped and definitely creamy. When the mousse comes out of the blender it will be almost warm – which is what helps melt those chocolate chips.
  • Make this ahead and allow enough time for the mousse to fully chill. It will need a few hours in the fridge to be chilled through. It will get a bit firmer once chilled but overall it keeps that creamy fluffy texture.
  • Also – IMPORTANT 🙂 I couldn’t wait for the mousse to chill completely in the fridge so I popped a few in the freezer to speed up the process. The result is something like a fudgesicle. A great solution if you happen to have leftovers (or planned to have leftovers). Next time I’m going to pour this into popsicle molds.

Serve with fresh raspberries or strawberries.

How to make this vegan mousse

Vegan Mousse

simple, vegan dessert
Prep Time5 mins
cool before serving2 hrs
Total Time2 hrs
Servings: 6 1/2cup servings
Calories: 100kcal


  • 1 package silken tofu drained
  • 1/4 cup dark chocolate chips
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup or agave
  • 1 teaspoon vanilla
  • raspberries for serving


  • Place all ingredients (except raspberries) in a high speed blender and blend until smooth and creamy, stopping the blender from time to time to scrap the sides.This will take several minutes.
  • Divide mouse between ramekins or serving dishes and chill until set, at least 2 hours.
Trish | The In Fine Balance Food Blog