Vegan Chocolate Mousse Pots

These gorgeously creamy Vegan Chocolate Mousse Pots are a protein packed dessert made with silken tofu. The tofu is tasteless, so all you'll taste is a creamy chocolate mousse! It's so easy to make with no baking involved, all you need is a blender. If you're having a dinner party 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.

Ingredient Tips & Equipment Information

• You will need silken tofu for this recipe. This can also be called silk tofu, soft tofu or Japanese style tofu. I found it in the world food section in my local supermarket.
• I used a stick blender to blend the silken tofu. You can also use a food processor, or blender.
• I used coconut cream for the topping, you could also use a dairy free cream that whips up like Elmlea Plant.
• Another fruit like strawberries or blueberries would work well for the decoration!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

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, if using, the 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. Make the coconut cream by whisking the ingredients together with an electric hand whisk, then dollop it on top of the chocolate mousse. Add some raspberries and mint leaves, and a sprinkle of 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.

What is silken tofu?

Silken tofu is a much softer version of tofu that easily blends up into a smooth consistency. It is also known as soft tofu, silk tofu and Japanese style tofu. It falls apart very easily and has a creamy consistency similar to a set custard. Silken tofu has a longer shelf life and until the package is opened, it does not require refridgeration. It's low in fat and high in protein, and it's a great replacement for eggs and dairy in vegan dishes.

What size serving glasses do you need?

The serving glasses I used are actually small drinking glasses. They are designed for short drinks like whisky. They have a 250ml capacity. If you don't have any small glasses that would be suitable, you can serve the dessert in small bowls. If you want a more elegant look, you could serve them in martini or wine glasses.

Can this recipe be made gluten free?

Great news, this recipe is already gluten free! Please do check the labels of everything you use if you are serving this to anyone with an allergy or intolerance.

Can this recipe be made dairy free?

Great news, this recipe is already dairy free! Please do check the labels of everything you use if you are serving this to anyone with an allergy or intolerance.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• Serving glasses
• Mixing bowls
• Kitchen scales
• Electric hand mixer
• Hand blender
• Measuring spoons
• Dark chocolate

*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 dessert recipes...

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: 20 minutes minutes

Chilling time: 1 hour hour

Total Time: 1 hour hour 20 minutes 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
• 160 g Dark chocolate (dairy free) melted
• 3 tbsp Icing sugar optional, if you want it sweeter

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

• Melt the dark chocolate in the microwave. Start with a 30 second blast, then stir it. Then do 10 second blasts, stirring in between each one, until it's fully melted. Set aside to cool
• 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 or stir in the cocoa powder, vanilla extract, maple syrup and, if using, the icing sugar
• Add the melted dark chocolate bit by bit, and mix it in well after each addition
  
• Divide the mixture between your serving 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 dollop a big spoonful of it on top of each of the chocolate mousse pots
• 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!

Notes

• You will need silken tofu for this recipe. This can also be called silk tofu, soft tofu or Japanese style tofu. I found it in the world food section in my local supermarket.
• I used a stick blender to blend the silken tofu. You can also use a food processor, or blender.
• I used coconut cream for the topping, you could also use a dairy free cream that whips up like Elmlea Plant.
• Another fruit like strawberries or blueberries would work well for the decoration!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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!