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    Vegan Chocolate Mousse Pots

    19/05/2018 by thebakingexplorer 20 Comments

    Jump to Recipe Print Recipe

    These gorgeously creamy Vegan Chocolate Mousse Pots are made using silken tofu, which is a much softer version of tofu that easily blends up into a smooth consistency. Then I've added melted chocolate plus a couple of other ingredients to make a luscious chocolate mousse that's so yummy! It's so easy to make too as there's no baking involved, all you need is a blender or an electric whisk. They need minimum chilling, 30 minutes is enough, and they're ready to eat! If you're having a dinner party or having friends over then these Vegan Chocolate Mousse Pots are an easy and impressive dessert that everyone will love. Plus they're suitable for practically any dietary need as they're dairy free, egg free and gluten free.

    Vegan Chocolate Mousse Pots

    How to make Vegan Chocolate Mousse Pots

    Start by whisking up the silken tofu, use a blender to make sure it stays smooth without any lumps. Then add the cocoa powder, vanilla, maple syrup and icing sugar.

    Finally stir in the melted dark chocolate, add it bit by bit, and mix it in well each time. Divide the mixture between the serving glasses and put them in the fridge to set.

    Vegan Chocolate Mousse Pots

    I made the coconut cream by whisking the ingredients together with an electric hand whisk, then dolloped it on top of the chocolate mousse. Then I added some raspberries and mint leaves, and sprinkled icing sugar over the top for an elegant finish. You can serve them with extra raspberries too as the mousse and fruit taste really delicious together.

    Vegan Chocolate Mousse Pots

    I tested out the Vegan Chocolate Mousse Pots on my friends without telling them what it was made of and they had no idea it was a vegan recipe, let alone that it was tofu! My boyfriend loved the chocolate mousse too and I have to confess that I scraped the bowl clean!

    Recommended equipment & ingredients*

    • Serving glasses
    • Mixing bowls
    • Kitchen scales
    • Electric hand mixer
    • Hand blender

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More vegan mousse recipes...

    • Vegan Strawberry Mousse with Pistachio Shortbread
    Vegan Chocolate Mousse Pots

    Vegan Chocolate Mousse Pots

    Individual chocolate mousses made with silken tofu, topped with coconut cream and raspberries
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: vegan
    Prep Time: 40 minutes
    Chilling time: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 4
    Author: thebakingexplorer

    Ingredients

    For the chocolate mousse

    • 600 g Silken tofu
    • 1 tbsp Cocoa powder
    • 1 tsp Vanilla extract
    • 3 tbsp Maple syrup
    • 3 tbsp Icing sugar
    • 160 g 70% Dark chocolate (dairy free) melted

    For the coconut cream

    • 1 can Coconut Milk (use only the white fat on top) left in the fridge for a couple of hours
    • 1 tsp Vanilla extract
    • 2 tbsp Maple syrup

    For topping/decoration

    • Fresh raspberries
    • Fresh mint leaves
    • Icing sugar for dusting
    Metric - US Customary

    Instructions

    • Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
    • Whisk in the cocoa powder, vanilla extract, maple syrup and icing sugar
    • Add the melted dark chocolate bit by bit, and mix it in well after each addition
    • Divide the mixture between your glasses and put them in the fridge to set for at least 30 minutes - the glasses I used have a 250ml capacity
    • Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dolloped it on top of the chocolate mousse
    • Add some raspberries and mint leaves on top to garnish the mousses, and sprinkle icing sugar over the top for an elegant finish
    • Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 522kcal | Carbohydrates: 55g | Protein: 10g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 26mg | Potassium: 617mg | Fiber: 3g | Sugar: 44g | Vitamin C: 1mg | Calcium: 98mg | Iron: 5mg

    If you like this, check out more of my Dessert recipes!

    Or you might like more of my Vegan recipes!

    « Snickers Cupcakes
    Chocolate & Peanut Butter Cheesecake Bundt Cake »

    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      May 20, 2018 at 5:44 pm

      5 stars
      Oooh, yum! These look lovely. I really need to try using silken tofu in something like this. I can just imagine how well it must work. And hoorah that your website is now working again (or at least it looks that way from my end!) So pleased you got it fixed. Eb x

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:28 pm

        Thanks Eb!It works so well, and it's beautifully smooth!

        Reply
    2. Of Goats and Greens

      May 21, 2018 at 11:41 am

      Awesomely delectable! I definitely wish to make this. And the raspberries... the icing on the proverbial cake! Thanks for sharing with Fiesta Friday!

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:29 pm

        The raspberries are so perfect with rich chocolate, I kept adding more to the pot as I ate!

        Reply
    3. Vicki Montague

      May 21, 2018 at 3:00 pm

      5 stars
      Oh yum! Seriously yum! I love using silken tofu in things like this but haven't done so for ages. You have just given me the reminder I need! Thanks for sharing.

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:30 pm

        Thank you and you're welcome! I hope you get to enjoy some soon!

        Reply
    4. jacqueline Bellefontaine

      May 22, 2018 at 1:17 pm

      5 stars
      They look so good. Thank you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:31 pm

        Thanks Jacqui!

        Reply
    5. Kate - gluten free alchemist

      May 22, 2018 at 9:49 pm

      Oh wow Kat. These look amazingly good.... so rich and creamy. Love the vegan ingredients.... You are so clever.
      Thanks for linking with #G2BGF. Great to have you on board x

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:31 pm

        Thanks Kate! They really are so creamy and delicious 😀

        Reply
    6. Jayashree

      May 23, 2018 at 2:05 pm

      This looks so delicious and is a quick fix dessert. Lovely share and nice to meet you on CookBlogShare

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:32 pm

        Thank you! You're right, it's such a quick dessert to make!

        Reply
    7. Rebecca - Glutarama

      May 23, 2018 at 5:24 pm

      5 stars
      I'm happy about this post for two reasons, no three, three reasons; firstly I cannot have eggs and I really miss homemade chocolate mousse, secondly I've had tofu in my cupboard for ages and didn't know what to do with it and thirdly it's wonderful to see you link up with #G2BGF. Off To rummage in my cupboards...oh and pin this first!

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:32 pm

        Ah that's wonderful to here Rebecca! I hope you enjoy this recipe!

        Reply
    8. Angela / Only Crumbs Remain

      May 23, 2018 at 7:59 pm

      I definitely need to explore vegan recipes more Kat - these sound so good and look really impressive not to mention very tempting 🙂
      Angela x

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:36 pm

        Thanks Angela! I've really been enjoying exploring vegan baking as there's so many amazing things you can do!

        Reply
    9. Amanda | Icing Insight

      May 24, 2018 at 10:16 pm

      Oh wow, these look amazing Kat! So smooth and I had no idea you could use coconut milk like cream, fantastic! xo

      Reply
      • thebakingexplorer

        May 25, 2018 at 4:36 pm

        Thanks Amanda! Oh yes, coconut cream is amazing and tastes so indulgent!

        Reply
    10. Mel

      May 26, 2018 at 12:29 am

      5 stars
      Your little chocolate mousse pots look absolutely delicious! I love the fact they passed the friends test with flying colours 🙂 Thanks for joining in with #FreeFromFridays.

      Reply
    11. Alice Brierley

      June 14, 2019 at 7:00 am

      These were so simple to make and do rich and chocolaty I’ve never used silken tofu before! My fiancé loved it so much I’ll be definitely making this again ?

      Reply

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