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Vegan Chocolate Mousse

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A rich, silky, and indulgent vegan chocolate mousse made with silken tofu, dark chocolate, and maple syrup. Optional raspberry compote adds a fruity brightness, making it an elegant plant-based dessert.

Ingredients

Chocolate Mousse:

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

Raspberry Compote (optional):

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

Instructions

  1. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, then set aside to cool slightly.
  2. In a blender, combine silken tofu, Medjool dates, maple syrup, cocoa powder, vanilla, cinnamon (if using), sea salt, and espresso powder.
  3. Pour in melted chocolate and blend until smooth and creamy.
  4. Taste and adjust sweetness or salt, then spoon mousse into serving glasses.
  5. Refrigerate 1–2 hours to firm up.
  6. For compote: simmer raspberries, maple syrup, orange zest, orange juice, vanilla, and salt in a saucepan until thickened. Let cool.
  7. Top chilled mousse with raspberry compote before serving.

Notes

Add a splash of liqueur like Grand Marnier or Kahlúa for a grown-up twist.

Top with roasted hazelnuts or almonds for crunch.

Use a mix of dark and dairy-free milk chocolate for a richer mousse.

Skip compote and serve with fresh berries for a lighter option.

Best chilled overnight for deeper flavor.

Nutrition

Find it online: https://justsosavory.com/vegan-chocolate-mousse/