vegan mousse

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

vanilla extract

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.

This Vegan Avocado Chocolate Mousse can be served in cups or as truffles with fresh fruit and nuts, and are a delicious vegan treat for a romantic date or simply to impress!

The Best Avocado Chocolate Mousse

oz avocados (2 medium, ripe)

cocoa powder (1/4 cup)

chocolate

milk (of choice)

tsp vanilla extract

maple syrup

salt

coffee (optional,

use a microwave or double boiler to melt the chocolate chips. To make a double boiler, place a heat-proof bowl over a pan of simmering water. Ensure the water doesn’t touch the bowl. Melt the chocolate in the bowl, stirring often.

Combine all the ingredients in a food processor or blender and blend until smooth.Taste the mousse and adjust any of the ingredients to your liking (i.e., more vanilla, sweetener, etc.).

https://content.jwplatform.com/videos/8LMZdFjf.mp4

Avocado Chocolate Mousse truffles or chocolate baskets are a  delicious vegan treat for a romantic date or simply to impress.

Vegan Avocado Chocolate Mousse

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

3-Ingredient Silken Tofu Chocolate Mousse - A super easy dessert or snack, ready in 5 minutes. Gluten-free, dairy-free, eggless, and vegan.

Silken Tofu Chocolate Mousse

dark chocolate ((I used 70% dairy-free dark chocolate))

(12 oz.-340 g) organic silken tofu (at room temperature, drained)

chocolate shavings

raspberries

blackberries

mint

Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.&nbsp;

To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days

Amazing taste and texture, I was super surprised that I couldn’t taste the tofu at all! I added vanilla essence which tasted great. 

This recipe rocks! Don't be like me, though. Don't think, "Surely, it doesn't matter if the tofu is room temperature?" It matters. But once I got it right, it was delicious!

This was good. I added twice the amount of chocolate because I like it very chocolaty.  I also added vanilla and a dash of salt.  So creamy.

Loved how simple this was. I used an immersion hand blender. Thank you!

Such a good recipe! I have made it quite a few times already. Lately, I have been adding vanilla extract, espresso powder, and cinnamon to the mix. I top the prepared mousse with crushed cashews and fresh fruit if I want to make it a breakfast. Thank you for sharing :)

We used silken tofu that we only found after going to an Asian market along with maple syrup and a dark chocolate Lindt bar.  Whirled everything up in a blender and poured into dishes to set up in the fridge.  So good!  We were satisfied with eating half a serving at a time.  There was a little bit of weeping on day three in the fridge but everything was eaten by the end of that day.  Thank you!

Wonderful recipe. Amazing how you can create something so delicious with just 3 ingredients.

This was delicious - I tried it with two different types of chocolate chips - one sweetened with cane sugar, and the other 0 sugar sweetened with Erythritol. Both were delicious! ALso made one with fresh silken tofu and the other was frozen silken tofu. Both worked well! The food processor was key. Also added some soy milk to thin the second batch, and then tried adding a bit of caramel syrup and coconut creamer + a pinch of salt. That worked well too!
Saved them in some small jars, and look forward to taking one for lunch this week! Great recipe!

Completely yummy easy quick you don't need much I made 4 generous servings with the ingredients

This is so easy to make, healthier than traditional chocolate mousse and tastes sooo yummy!

Top 4 vegan mousse recipes from across the web

The most viewed vegan mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Chocolate Mousse

The Best Avocado Chocolate Mousse

Vegan Mango Coconut Mousse

Silken Tofu Chocolate Mousse

Top 4 vegan mousse recipes from across the web

The most viewed vegan mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Mousse

The Best Avocado Chocolate Mousse

Vegan Mango Coconut Mousse

Silken Tofu Chocolate Mousse

The most viewed vegan mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine