Vegan Chocolate Mousse

Rich vegan chocolate mousse made with silken tofu and creamy peanut butter for an indulgent, savory-sweet, silky-smooth dessert you’d never guess is dairy-free.

Course Dessert

Cuisine American

Prep Time 5

Chilling time 2

Total Time 2 5

Servings serves

Calories 490kcal

Equipment

Blender

Ingredients

6.3 oz dark chocolate chopped (melted); approx. 180 g
24 oz silken tofu drained; approx. 600 g (about two 12-oz packs)
⅓ cup pure maple syrup approx. 80 mL (80 g)
2 tbsp smooth peanut butter approx. 32 g
1 tbsp vanilla extract approx. 15 mL
⅛ tsp salt small pinch

Instructions

In a heatproof bowl set over (or in) a gently simmering pot of water, melt the chopped dark chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly.
In a blender, combine the drained silken tofu, melted chocolate, maple syrup, peanut butter, vanilla extract, and salt. Blend on high until completely smooth, about 1 minute.
Divide the mousse evenly among four serving glasses or ramekins. Cover each with plastic wrap and refrigerate for at least 2 hours, until set and no longer runny.
Can be prepared up to 24 hours in advance—keep chilled until ready to serve.

Video

Nutrition