Hi friends! It’s Hannah here from Two Spoons and I’m jumping on Fraiche Living to share my Vegan Chocolate Mousse recipe from The Two Spoons Cookbook, sharing more than 100 French-Inspired vegan recipes – inspired by my time living abroad in France.
It’s so wonderful to be here and sharing this decadent French dessert recipe with you. I absolutely L-O-V-E this V-E-G-A-N chocolate mousse. In fact, it’s what convinced my husband that we could go vegan!
This vegan chocolate mousse is thick, rich, and velvety. The recipe uses silken tofu, which is a stellar ingredient in desserts as it gives a creamy and luscious texture. Its mild flavour, allowing for other ingredients to shine—in this recipe, the chocolate!
So, let me share how to make this decadent mousse au chocolat – a sneak peek recipe from The Two Spoons Cookbook, just for you!
Vegan Chocolate Mousse Recipe
This vegan chocolate mousse is:
- Protein-packed (made with silken tofu)
- A healthier alternative to traditional chocolate mousse – Made with less than 10 ingredients
- Less than 30 minutes to make
If you weren’t already convinced that this vegan chocolate mousse is just as good as the real- deal then I hope you are now!
In fact, this is the recipe that convinced my husband that we could adopt a vegan diet without compromise on taste. As a food blogger, it’s no surprise that I do all the cooking in the house. So, when I decided to go vegan my husband wasn’t too enthused – as it meant he would also be going vegan by default.
However, when I created this recipe for Mousse au Chocolat, he was a total convert! It certainly proved that there was no compromise on taste when taking our classic favourites and veganizing them.
Apart from the taste, what I especially love about this recipe is just how easy it is to make, requiring less than 10 ingredients and less than 30 minutes of your time.
So, let me explain exactly how to make this recipe!
How to make Vegan Chocolate Mousse
Making vegan chocolate mousse couldn’t be simpler. Anyone can do it, whether you’re a new cook or new to vegan cooking.
To make it, we will start by melting dark chocolate. You can either do this on the stovetop, or in the microwave. Set aside.
Then, we will transfer the silken tofu to a nut milk bag, or a thin tea towel, and squeeze out some of the excess water. Now, you might be thinking tofu for dessert!? Trust me when I say it’s a must-have ingredient for making thick and velvety mousse. It’s what gives this chocolate mousse it’s luscious texture and ultra creamy flavour, really letting the chocolate take centre stage.
Add the tofu to a food processor along with the melted chocolate and remaining ingredients: maple syrup, cocoa powder, vanilla, salt, and almond milk and blend until smooth and creamy.
That’s all! See, I told you it was easy peasy tofu squeezy.
Is dark chocolate vegan?
Yes! You might not know, but dark chocolate is actually vegan. It’s what I like to call “accidentally vegan” because dark chocolate that’s 70% or higher contains no milk ingredients.
Next time you’re at the grocery store, flip to the ingredient list on the back of the bar and see for yourself. There’s no need to pay top dollar for the specialty chocolate with the certified vegan label. You can use any standard chocolate bar that’s 70% dark chocolate or higher.
How long does vegan chocolate mousse last?
This vegan chocolate mousse will keep for one week. (Although, I bet it will be devoured before then!) Store in the fridge in an air-tight container.
Can you freeze chocolate mousse?
Yes! This recipe can be frozen. Store the mousse in an air-tight container in the freezer for up to 3 months. Let thaw completely before eating. Mix together with a spoon if any separation occurs after thawing.
So there we have it, my rich, thick, and velvety vegan chocolate mousse recipe from The Two Spoons Cookbook! I really think you’re going to love the taste and ease of this decadent dessert.
And, if you do love this recipe then check out The Two Spoons Cookbook, in which I share more than 100 French-inspired vegan recipes. The cookbook was inspired by my time living abroad in France, which is where I decided to go vegan, and where I started my blog. In the cookbook, you can expect all of your French favourites, veganized, like flaky croissants, buttery brioche, quiche, crepes, beignets and more.
A big thanks to my sweet friend Tori for letting me jump onto Fraiche Living to share this recipe with you.
Bon App! Hannah xx
Vegan Chocolate Mousse (Mousse au Chocolat)
This Vegan Chocolate Mousse from Hannah and her incredible cookbook Two Spoons, will floor you with how easy and decadent it is!
- 2 bars 7 ounces/200 g each, 70% dark chocolate broken into chunks
- 1 teaspoon coconut oil
- 2 packages silken tofu 12 oz/340g each
- 6 tablespoons pure maple syrup
- 1/4 cup cocoa powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 4 to 6 tablespoons unsweetened almond milk more as needed
- Flaky sea salt for sprinkling
In a small saucepan, bring 2 inches of water to a low simmer over low heat. Place a small heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add the dark chocolate and coconut oil and melt the chocolate, stirring often, until completely smooth. Keep over low heat until ready to use. (Alternatively, you can melt the chocolate in the microwave in 30-second intervals. Optional to reserve a chunk of the chocolate and cut it into 1 to 2 tablespoons of fine shavings for garnish.)
Transfer the silken tofu to a nut milk bag (or a thin kitchen towel, gathering the corners to form a small sack). Squeeze the bag with your hands to remove most of the water. (You should not have to squeeze too hard to release the water. Once it becomes difficult to squeeze, you can stop.)
Transfer the squeezed tofu to a food processor. Add the maple syrup, cocoa powder, vanilla extract, salt, and the melted chocolate. Pour in 4 tablespoons of the almond milk and blend together until smooth. Add more almond milk, a little at a time, if the consistency is too thick. It should be puddingy. It will thicken slightly as it chills.
Scoop the mousse into a medium bowl and cover with reusable wrap. Chill in the refrigerator for at least 2 hours. To serve, scoop into small bowls or glass cups and sprinkle with flaky sea salt and reserved chocolate shavings, if desired.
The chocolate mousse can be made up to 1 week in advance. Store in the refrigerator in an airtight container.
Squeezing the tofu to remove excess water will result in a thicker mousse. You might have to squeeze the tofu in two batches, especially if using a kitchen towel.
You can make this mousse in a high-speed blender instead of a food processor. It might require more almond milk for blending. Use the tamper while blending on medium speed for the best result. If you do not have a tamper, stop the blender from time to time and stir with a wooden spoon to help the blending process.
O I L- F R E E:
Omit the coconut oil when melting the chocolate. The mousse will not be quite as silky smooth, but it will still be near perfect!