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Vegan Chocolate Mousse Pots

Vegan Chocolate Mousse Pots

Individual chocolate mousses made with silken tofu, topped with coconut cream and raspberries
Course Dessert
Cuisine European
Keyword vegan
Prep Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 522kcal
Author thebakingexplorer


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


  • 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


  • 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.


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