Vegan Chocolate Mousse

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  • 1 package of silken tofu (~12 oz)
  • 10 oz chocolate chips, about one small package. Many dark chocolate chips are vegan; check the ingredients though if this is a concern.
  • 3 tablespoons maple syrup
  • 1 tsp. vanilla extract; optional.


  • Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
  • In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.
  • Add maple syrup to melted chocolate and combine.
  • Put chocolate & syrup blend into processor and mix with tofu until creamy.
  • Pour into very small serving dishes - this stuff is rich. Serve warm or chill until set.

Serving options:

  • Fold in a half-cup of non-dairy whipped topping at the end
  • Garnish with cut fruits
  • Pour mixture into a vegan graham cracker crust and chill until set
  • Use as a dip for fruit and graham crackers
  • Use as icing for cake or cookies