I’ve got 5 ways for making vegan chocolate mousse if you want a dessert that is rich and decadent without compromising on taste or your health.
Vegan Chocolate Mousse
I love a good chocolate mousse, and it’s typically made with whisked egg whites to make it light and fluffy. It requires a bit of preparation because you refrigerate it to make it set before you serve it.
But if you are avoiding eggs for any reason or want more plant-based foods in your life, I’ve got four different recipes for you to try. I know, four !
Over the years, I have tried various recipes of vegan chocolate mousse but I can’t say that I have found an absolute favourite. They all taste rich and sweet, and satisfy any sweet tooth.
My biggest food critic lives with me when it comes to vegan dishes and it looks like these dessert recipes hit the mark every time, even for him.
They only contain a few ingredients each, and I’m sure you will have at least all of them for one recipe. So keep on reading, and get cooking.
5 Ways
The Avocado Mousse
I start with this one because in the vegan / plant-based sphere, this has gone round and round, so you will have heard of that particular way of doing a vegan chocolate mousse. But if you haven’t tried it yet, you should! It’s a great way to add a vegetable and healthy fats into your diet as well.
For 2 servings, you need:
1 large ripe avocado
2 tbsp raw cacao powder
4 tbsp coconut yoghurt
2 tbsp maple syrup
Pinch of salt
I used to mash the avocado with a fork and mix all the ingredients, but if you want a really silky texture, use a blender; especially if your avocado isn’t at the prefect ripened stage that we all dream about.
So put all the ingredients in your blender, or use a fork to mash the avocado, then add the rest of the ingredients. Add a pinch of salt to enhance the sweetness, and serve into glass jars.
The Silken Tofu Mousse
This one is very special because I never tell people that it’s made with tofu. I tell them to try it first, and when they ask for the recipe because it’s that good, I give them the secret ingredient. Everyone is always shocked. And rightly so. I mean, I like cooked or baked tofu but definitely not plain. So unless you try it, you wouldn’t believe it can be used in that way. It’s high in protein and to be honest, the tofu taste can be strong. That’s why I pair this mousse with coconut and sometimes peanut butter.
For 2 servings, you need:
1 box of silken tofu (280g in my local store)
2 tbsp raw cacao powder
2 tbsp desiccated coconut
1 tsp vanilla extract
2 tbsp maple syrup
Pinch of salt
Put all the ingredients in a blender, and blend for a minute to make the texture really smooth and for the flavours to really blend. If the tofu taste is still noticeable, add more coconut. Add a big pinch of salt, this will really enhance the cacao and sweet taste. Serve chilled.
The Chia Seeds Mousse
If you want to up your omega 3s, seeds and nuts are always a great way to start. Well, with this mousse, you are upping big time. When you mix chia seeds with (non-dairy) milk, you get a jelly-like texture. So imagine milling the chia seeds, and you get a very creamy texture.
For 2 servings, you need:
6 tbsp of chia seeds
1 cup almond milk
2 tbsp raw cacao powder
3 tbsp agave syrup
Pinch of salt
In a powerful blender, add all the ingredients apart from the salt, and blend on high for about a minute, or until the texture is really smooth. It will take some time to blend, and if needed, add more milk to make it smoother. Add the pinch of salt at the end. You can add flavour with an espresso or a thumb of fresh grated ginger.
The Melted Choc with Coconut Cream
This one is probably closer to the traditional chocolate mousse you have tried before. We are using classic ingredients, mainly melted chocolate, and coconut cream which gives it a velvety texture. Depending on the chocolate you use, the mousse will be very rich so try and use a chocolate with a reasonable sugar content.
For 2 servings, you need:
100g of vegan dark chocolate
200ml of coconut cream, or the top of a 400mL coconut milk can, left in the fridge overnight
1 tsp vanilla extract
1 tbsp maple syrup
In a heatproof bowl, put the coconut cream and place over a pan of simmering water. Once it’s melted and smooth, remove from the heat. Break the chocolate in pieces and add to the cream. Leave to rest for a minute or so, and then stir the cream and the chocolate. The hot cream will have started melting the chocolate and it should all come together at that stage. Stir in the maple syrup and the vanilla extract, until well combined. Pour the mixture into jars, and keep in the fridge for 45-60 minutes to give it time to set.
The Fancy Dessert Mousse
If you still can’t have enough and are ready for more of a challenge, I have another recipe that involves chocolate mousse but is more elaborate as a dessert. Check out my Vegan Chocolate Mousse Dessert.
Get Creative
One thing that I love about these vegan chocolate mousses is that you can make them and vary the flavours indefinitely. Chocolate goes with so many things, whether it’s nuts, fruits, dried fruit, coffee, tea or caramel, liqueur. So get creative and add chopped walnuts or coconut, crystallised ginger, a hint of orange liqueur, Earl Grey tea, cinnamon or gingerbread spice, an espresso or fresh grated ginger like I suggested for one of them.
You can wow your guests and yourself at every try. Let me know in the comments how you get on and the flavours you add.
