Name: Vegan Chocolate Mousse
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: French-Inspired
Ingredients: 140 g (5 oz) good-quality dairy-free dark chocolate (70–80%), chopped; 1 tsp espresso powder (optional); 340 g (12 oz, about 1 1/2 cups) silken soft tofu; 2 soft Medjool dates; 1/4 cup (80 g) pure maple syrup; 1/4 cup (24 g) Dutch-process cocoa powder; 1 tsp vanilla extract; 1/4 tsp ground cinnamon (optional); 1/2–3/4 tsp fine sea salt; 2 cups raspberries (248 g fresh or 210 g frozen); 2 tbsp maple syrup; 1/2 tbsp orange zest; 1 tbsp freshly squeezed orange juice; 1 tsp vanilla extract; Pinch fine sea salt

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, requires only a handful of ingredients, and feels like a gourmet dessert. The tofu gives the mousse a velvety texture without any dairy, and the chocolate flavor is deep and intense. It’s also versatile I can serve it plain, with fruit, or layered into parfaits for a fancier presentation.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chocolate Mousse
▢5 ounces (140g) good-quality dairy-free dark chocolate (70 to 80%), chopped*
▢1 teaspoon espresso powder (omit if caffeine-free)
▢12 ounces (340g, about 1 ½ cups) silken soft tofu**
▢2 soft Medjool dates
▢¼ cup (80g) pure maple syrup
▢¼ cup (24g) Dutch process cocoa powder***
▢1 teaspoon vanilla extract
▢¼ teaspoon ground cinnamon (optional)
▢½ to ¾ teaspoon fine sea salt

Raspberry Compote (optional but recommended)
▢2 cups raspberries, fresh (248g) or frozen (210g)
▢2 tablespoons maple syrup
▢½ tablespoon orange zest
▢1 tablespoon freshly squeezed orange juice
▢1 teaspoon vanilla extract
▢Fine sea salt

Directions

I melt the dark chocolate in a heatproof bowl over a pot of simmering water (or in the microwave in short bursts), then set it aside to cool slightly.
In a blender or food processor, I combine the silken tofu, Medjool dates, maple syrup, cocoa powder, vanilla, cinnamon (if using), sea salt, and espresso powder.
I pour in the melted chocolate and blend until completely smooth and creamy.
I taste and adjust sweetness or salt, then spoon the mousse into serving glasses.
I refrigerate for at least 1–2 hours to firm up.
For the compote, I simmer raspberries, maple syrup, orange zest, orange juice, vanilla, and a pinch of salt in a small saucepan until thickened. I let it cool before serving.
I top the chilled mousse with the raspberry compote just before serving.

Servings and Timing

This recipe makes about 4–6 servings. It takes me 15 minutes to prepare, plus 1–2 hours of chilling time.

Variations

Sometimes I add a splash of liqueur like Grand Marnier or Kahlúa for a grown-up twist. For a nutty flavor, I top the mousse with chopped roasted hazelnuts or almonds. If I want it extra rich, I use a mix of dark chocolate and dairy-free milk chocolate. For a lighter version, I skip the compote and just serve it with fresh berries.

Storage/Reheating

I keep the mousse covered in the fridge for up to 4 days. It tastes even better after a night of chilling. I don’t recommend freezing it, as the texture changes once thawed. The raspberry compote keeps well in the fridge for 3–4 days in a sealed jar.

FAQs

Can I make this mousse without tofu?

Yes, I can use avocado or coconut cream, but the texture will be different.

Do I need to soak the dates first?

If the dates are very soft, I don’t. For firmer dates, I soak them in warm water for 10 minutes.

Can I make this recipe sugar-free?

Yes, I can replace maple syrup with a sugar-free sweetener and omit the dates if I prefer.

Can I skip the espresso powder?

Yes, but I like how it enhances the chocolate flavor without making the mousse taste like coffee.

What kind of chocolate works best?

I use good-quality dark chocolate between 70–80% for richness.

Can I serve it right after blending?

I prefer chilling it for at least 1–2 hours so it thickens into a proper mousse.

Can I make this ahead for a party?

Yes, I prepare it the day before and keep it chilled until serving.

Can I use other fruits for the compote?

Yes, strawberries, blueberries, or cherries work beautifully.

How can I make it lighter?

I use less chocolate and more cocoa powder for a lighter, fluffier version.

Can I pipe the mousse into pastry shells?

Yes, it makes a great filling for vegan tartlets or layered parfaits.

Conclusion

This vegan chocolate mousse is one of my favorite desserts when I want something rich, elegant, and easy to make. I love how the silken tofu creates a creamy base that blends perfectly with chocolate, and the raspberry compote makes it feel extra special. It’s a simple yet indulgent treat I can enjoy anytime.