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Vegan Chocolate Mousse Pots
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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

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

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

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