vegan chocolate mousse

This vegan chocolate mousse is every chocolate lover’s dream. With only 3 ingredients, it couldn’t be easier to make. And the aquafaba gives this delicious vegan dessert the most amazing fluffy texture.

3-Ingredient Vegan Chocolate Mousse with Aquafaba

oz (200 g)

(120 mL) aquafaba

(100 g) white sugar ((Note 1))

In a heat-proof bowl above simmering water, melt the chocolate. Then, set aside to cool.

In a stand mixer, or using a hand mixer with the double beater attachments, whip the aquafaba and sugar until the mixture forms stiff peaks. This will take at least 10 minutes (see post for more information).

Fold the slightly cooled melted chocolate into the whipped aquafaba until it's uniformly incorporated and no streaks of chocolate remain.

Spoon the mousse into serving glasses and chill for at least 1 hour.

Serve with chocolate shavings and some raspberries.Enjoy!

The ultimate creamy, decadent chocolate pudding made in minutes with just six whole food ingredients. Paleo, vegan, low carb and gluten-free dessert.

The Ultimate (Vegan) Chocolate Avocado Pudding

avocados (pitted)

maple syrup

vanilla extract

balsamic vinegar

flaky sea salt

cocoa

Scoop the avocado flesh out with a spoon and place in the workbowl of a food processor. Pulse a few times until the avocados are creamy.

Add the remaining ingredients and process until very smooth.

Light but also rich and creamy, you won’t find a better chocolatey dessert than this decadent Vegan Chocolate Mousse. Easy to make with only 5 ingredients!

Vegan Chocolate Mousse

vegan dark chocolate* (70% chocolate bars, or chocolate chips)

aquafaba (liquid

cream of tartar

sugar

Whipped Cream

Whipped Cream (made with aquafaba)

chocolate chocolate chips

Break the chocolate bars into small pieces (or use chocolate chips) and melt in a microwave in 30 second intervals, stirring after each time, until melted. It took me 1 1/2 minutes. Set aside to cool completely. If the chocolate is still warm when you add it to the aquafaba, it will seize and become very grainy.

Drain the aquafaba from a can of chickpeas, measure 3/4 cup and add to a large bowl. Add the cream of tartar and beat for about 5 minutes, until stiff peaks form. I use my stand mixer with whisk attachment. Slowly add in the sugar (more or less to desired sweetness, I like 1/2 cup) and vanilla and continue to beat for another few minutes. It should be very fluffy and have very stiff peaks by this point.

Carefully and gently fold the melted, cooled chocolate into the aquafaba mixture, using a spatula in a circular motion until it&#039;s incorporated well. Don&#039;t over mix - we are just incorporating the two, not roughly mixing as you don&#039;t want to lose all the lightness of the aquafaba mixture, this is what makes the mousse light. Continue mixing until there are no white streaks left, and it&#039;s a light chocolate color.

Divide the mixture into 4 small ramekins or little dessert glasses. You can enjoy it right away, or chill in the refrigerator until ready to serve. It will keep for about 3 days in the refrigerator.

Top with vegan whipped cream, if desired, and chocolate shavings or mini chocolate chips. Enjoy!

The mousse will keep in the refrigerator for 3-4 days, and can also be frozen.

Light, indulgent, silky smooth vegan tofu chocolate mousse is made with silken tofu! This high-protein plant-based dessert is perfection.

Vegan Tofu Chocolate Mousse

12 oz package of silken tofu

tbsp unsweetened macadamia nut milk (I use Milkadamia)

tbsp maple syrup (add more if you want it sweeter)

tsp pure vanilla extract

chocolate chips

cocoa powder

In a food processor, blend silken tofu, milk, vanilla and maple syrup until smooth. Then add the cocoa and blend again.

Melt dark chocolate in microwave at 30 second increments, stirring in-between, until completely melted. Pour into the food processor and blend until smooth.

Pour into three ramekins or small containers and let them chill and set in the fridge for at least 2 hours.

Serve and enjoy chilled!

This vegan chocolate mousse is the best out there! Silky smooth with a fluffy texture, this dessert is made with only five ingredients and is filled with rich chocolate flavors that are irresistible and so satisfying. You will love this easy no-bake vegan recipe!

vegan chocolate chips

milk

chickpea brine

In a medium-sized bowl mix together the vegan chocolate chips and non-dairy milk. Melt gently in the microwave or using the double boiler method. Stir together until smooth. Set aside to let cool slightly.

In a separate bowl add the chickpea liquid and whip together with a handheld mixer for about 10 minutes into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined. Note: unlike egg whites, aquafaba can&#39;t be overwhipped so keep going until you achieve a stiff texture.

Gently fold the aquafaba to the melted chocolate with a spatula. It&#39;s normal if the aquafaba deflates a bit but try to keep as much volume as you can by not overmixing. Transfer to 4 (4-6oz) serving glasses and refrigerate for at least 2 hours to allow the mousse to set.

Remove from the fridge, garnish with coconut whipped cream and some grated chocolate and serve immediately.

This easy Vegan Tofu Chocolate Mousse recipe is light, airy, rich, smooth and delicious! Plus, you can make it with just 4 simple ingredients.

dark chocolate ((chips or chopped))

caster sugar (or maple syrup/agave)

vanilla

chocolate shavings

coconut cream

melt

Melt the chocolate either in the microwave (I melt it at 30 second intervals, stirring in between) or in a heat-safe bowl over a pan of simmering water, but ensure the bottom of the bowl is not touching the water. Set aside and allow the melted chocolate to cool slightly.

blend

Add the drained silken tofu, sugar and vailla to a blender or food processor and blend until smooth.

Add the melted chocolate and blend again until thick and smooth.

chill

Divide the mixture between serving dishes and chill in the refrigerator for at least 1 hour, or overnight.

serve

Serve as it is, or top with chocolate shavings, whipped coconut cream or fruit.

store

It’s divine, simple, and velvety smooth… It&#39;s Vegan Chocolate Mousse! This luxurious and rich dessert comes together in no time using some seriously chocolatey ingredients and is served with homemade raspberry compote on top.

(140 grams) good-quality dairy-free dark chocolate (70 to 80%), chopped*

espresso powder ((omit if caffeine-free))

(340 grams, about 1 ½ cups) silken soft tofu**

Medjool dates

(80 grams) pure maple syrup

(24 grams) Dutch process cocoa powder***

cinnamon ((optional))

salt

raspberries, (fresh (248 grams) or frozen (210 grams))

orange zest

orange juice

Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate.To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.

Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes, then drain and remove the pits.

If using refrigerated tofu, scoop it out of its package and measure out 12 ounces. Do not pat dry or try to remove excess water.

In a food processor or high-powered blender, add the tofu with about 3 tablespoons of water that has accumulated; if not enough water has accumulated, add 3 tablespoons of filtered water. Add the dates, maple syrup, cocoa, vanilla, cinnamon (if using), and ½ teaspoon sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.

Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra ¼ tsp salt for that sweet-and-salty flavor). Divide amongst 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).

Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla, and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously for 2 to 3 minutes until the berries break down and start to thicken. Simmer for 10 minutes, until thickened and jammy. Let come to room temp or chill in the fridge.

To serve, rest the mousse at room temp for a few minutes. To serve, add a few spoons of compote on top of each mousse.

Quick and easy to make delicious and healthy avocado chocolate mousse which is fully vegan and gluten-free.

Avocado Chocolate Mousse

avocado

soy milk

tsp vanilla extract

tbsp agave syrup

Quick and easy Vegan Avocado Chocolate Mousse

Scoop the flesh from

Scoop the flesh from the avocados and add it to your blender.

Whiz until the avocado

Whiz until the avocado becomes a creamy paste. Add the cocoa and mix well. Then slowly add the soy milk and use the blender on high speed to combine well. Add the vanilla and syrup and whiz for another minute until everything is well combined and moussy.

Serve immediately with toppings

Serve immediately with toppings of your choice or use it as a cream to various desserts. Enjoy the avocado chocolate mousse.

How to make Avocado Chocolate Mousse

This vegan chocolate mousse has the perfect texture! It&#039;s light and airy, slightly firm, and packed with chocolate flavor! Just 6 ingredients and 20 minutes are required. A must-try plant-based dessert that is definitely a crowd-pleaser!

The Best Vegan Chocolate Mousse

dark chocolate (I used 50% dark chocolate)

butter

g cacao powder (sifted)

150 g aquafaba ((the liquid

g sugar

ml vanilla extract

Add the dark chocolate, butter, and cacao powder to a double boiler. Heat until the chocolate and butter and fully melted. Remove from heat and set aside.

Add the aquafaba to the bowl of a stand mixer. Whip on high until it forms soft peaks. Add the sugar and whip for another 2-3 minutes or until it forms stiff peaks.

Using a spatula, carefully fold the melted chocolate and the vanilla extract into the aquafaba. Be careful not to overmix, stop as soon as no white streaks of aquafaba remain.

Transfer the chocolate mousse to small ramekins and cover with plastic wrap. Refrigerate for at least 6 hours before enjoying!

These vegan chocolate mousses will keep for up to 5 days in the refrigerator.

Amazing mousse! I loved it, the texture was on point. Thank you for sharing Thomas.

Save this decadent dessert for special occasions and wow your friends and family.

Cherry-Chocolate Mousse Pie

cherries

agave nectar (--more if you want it sweeter)

Oatmeal Cookie Crust (or any prepared Graham cracker crust)

Cover the dried cherries with 1/2 cup of boiling water and soak them until soft. Drain (and reserve) the water, and put the cherries into the food processor. Pulse to chop. Drain the tofu and add it to the food processor along with the agave nectar and vanilla. Process until smooth.

Melt the chocolate in a double boiler or in the microwave. Pour it into the food processor and puree, scraping down the sides as needed to make sure it’s well blended. Pour into a prepared crust and chill for several hours.

5 star taste (used defrosted frozen cherries) but 3 star texture. Immediately after making the mouse, it was silky, luscious, smooth, phenomenal. Should have eaten it right then. After being in the fridge a few hours, texture became grainy. Googled and saw suggestions not to add all of the chocolate at once. Or maybe my chocolate was too hot? Not sure what happened, but was disappointing. The cookie crust was really tasty, though.

This is 5 star! I made it with a couple little changes to accommodate our families eating, and everyone absolutely loved it.  The changes also made it much lower in fat.  I used maple syrup for the agave, and instead of chocolate chips, I used 1/3 cup (rounded) of cocoa powder.  To balance out the bitterness of the cocoa, I added a pinch of salt, and some liquid stevia (about 16 drops).  I used your Fat-Free Oatmeal Cookie Pie Crust (subbing date sugar for the brown and natural sugars).  (This pie crust is also a fabulous recipe!)  Thanks so much for another great recipe.

Susan, I made this for Valentine's Day, and it fantastic.  For the cherries, I used half dried and half frozen, and for the crust, I used equal parts of almonds and dates with some cinnamon and vanilla mixed in.  My only problem is trying not to eat the entire pie myself.  Thank you for the recipe!

I have made this twice so far. FREAKIN AMAZING!

I made this for Christmas Eve dinner, and it was SO good! Thank you so much for this wonderful recipe.

Thanks Susan!  As there were only 2 of us, I froze the leftovers and it is just as good frozen!  It is like an ice cream pie!  I will definitely be making this again.  I love your blog - your recipes are always great.

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Top 10 vegan chocolate mousse recipes from across the web

The most viewed vegan chocolate mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3-Ingredient Vegan Chocolate Mousse...

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The most viewed vegan chocolate mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine