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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 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.

    This post may contain affiliate links. I earn from qualifying purchases.

    Vegan Chocolate Mousse Pots

    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 alternative 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.

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

    Click on the image to order your copy!
    Vegan Chocolate Mousse Pots

    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 refrigeration. 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.

    Vegan Chocolate Mousse Pots

    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!

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      Vegan Strawberry Mousse with Pistachio Shortbread
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      Vegan Millionaire's 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: 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!

    « 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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