Effortless 5 Ingredient 5 Minute Chocolate Mousse

Chocolate mousse is often seen as a delicacy, but this recipe makes it possible to have this dessert every single if you really wanted to. This mousse goes great with whatever berries you have on hand, fresh or frozen.

Why it works

Mousse is traditionally made with a heavy dairy base to give it a creamy texture. Given that we don’t use dairy here, as it comes with a whole host of problems, we opt for a more cruelty-free champion ingredient. SILKEN TOFU!!! Silken tofu can be used in a variety of sauces and dishes to give them a creamy texture, here it gives the mousse that classic creamy texture by simply being blended.

Tips

If you prefer a denser mousse, I would make sure to include the coconut oil and let it sit in the fridge. Personally I’m rather impatient and the airy texture straight out of the blender satisfies my taste.

Vegan Silken Tofu Chocolate Mousse

A rich, deeply chocolatey, and structurally stable vegan mousse made with silken tofu and cocoa powder. No dairy or extra liquids needed!

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Prep Time 15 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Dessert

Ingredients Equipment Method

Ingredients

  

• 1 block silken tofu the firmer the silken tofu the better
• 1/2 cup unsweetened cocoa powder
• 1/3 cup agave or maple syrup can use up to 1/2 cup for a sweeter taste
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp coconut oil melted (optional but recommended for setting structure)

Equipment

• 1 Food processor or Blender

Method

 

1. Drain the tofu: Open the package and let the tofu sit on a few layers of paper towels or a clean kitchen towel for 10 minutes to pull out excess surface water. Do not press it, or it will crumble.
   1 block silken tofu
2. Blend the base: Add the drained tofu, cocoa powder, agave, vanilla, and salt to a food processor or high-speed blender.
   1/2 cup unsweetened cocoa powder, 1/3 cup agave or maple syrup, 1 tsp vanilla extract, 1/4 tsp salt
3. Emulsify: Blend on high for 1 to 2 minutes, stopping to scrape down the sides. You want it completely silky.
4. (optional) Add the fat: While the blender is running on low, slowly stream in the melted coconut oil.
   2 tbsp coconut oil
5. Set and chill: Pour the mixture into individual ramekins or glasses. Cover and refrigerate for at least 2 hours.