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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 40 minutes
Chilling time 1 hour
Total Time 1 hour 40 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
  • 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


  • 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


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