Fluffy High Protein Vegan Chocolate Mousse Recipe
Nov 03, 2018 • Updated Sep 11, 2023
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
A quick and easy, high protein, vegan chocolate mousse made with only 7 ingredients and takes less than 5 minutes! It has a rich chocolate flavour, is easy to make, and is just the perfect dessert!
What Makes This Recipe Great
I’m so excited to share the best vegan chocolate mousse recipe with you today! I love chocolate and I love experimenting with different ways to incorporate it into my recipes. This recipe is one of my current favourites on repeat because it’s also high in protein and is made with only 7 ingredients (ok, 8 if we’re counting a tiny pinch of salt) in a blender or food processor.
Traditional chocolate mousse is definitely not vegan. It typically consists of heavy cream, egg whites, and melted chocolate. I always have a chocolate craving, so I wanted to create an indulgent vegan chocolate mousse that is just as good as the classic version but with no dairy or animal products! It’s perfect for a dinner party or special occasions, and trust me when I say your guests will be wowed!
How to Make Vegan Chocolate Mousse
You’re probably thinking this recipe contains protein powder of some kind, but it’s actually 100% protein powder-free! The secret ingredient here that gives the mousse a mousse-y texture and packs in the protein is tofu. Before you call me nuts, let me explain why tofu is such a versatile ingredient. Tofu is very mild in flavour when not seasoned, so it can actually be made either sweet or savoury. In fact, in Japan, it’s common to enjoy tofu as a dessert. The silken variety, in particular, is especially silken, for lack of better words, which makes it easy to add to dishes.
You can also use chocolate of your choosing in this recipe, but I recommend a semi-sweet vegan variety. I also recommend using the double boiler method to melt your chocolate (which you can achieve at home by placing the chocolate in a small bowl inside of a larger pot + a little water at the bottom), but you can use a microwave as well!
Ingredient Notes
- 14 oz package of silken tofu: Make sure the tofu you’re using is silken tofu. Other varieties may work but are more difficult to blend to a completely smooth texture.
- vegan chocolate: I like this brand. Their dark chocolate is vegan, gluten-free, and organic. I like using good quality chocolate. Otherwise, it can taste super oily and won’t achieve the creamy texture we’re looking for!
- raw cacao powder: You can also use unsweetened cocoa powder if preferred.
- dairy-free milk: Use your favorite! Make sure it’s unsweetened or that you adjust the added maple syup to account for a sweetened version. You can also opt for a can of full-fat coconut milk.
- pure maple syrup: If using the non-dairy Ripple Half & Half, consider starting with 2-3 tbsp of maple syrup first, as the half & half is a little sweet itself. Use more or less maple syrup to taste.
- pure vanilla extract
- ground cinnamon
- sea salt
- extra chocolate shavings and whipped coconut cream: Optional for garnish.
Step-by-Step Instructions
- In a food processor or high-powered blender, add all your ingredients.
- Pulse or blend until completely smooth (this shouldn’t take long).
- Taste your mousse to make sure it’s to your liking, and adjust sweetness if you need.
- Transfer to small bowls, and for best results, allow mixture to chill in the refrigerator for at least half an hour. You can skip the refrigeration, but it does allow for the texture to firm and thicken up just a little bit more.
- Top with additional chopped chocolate, or whipped cream and enjoy!
Expert Tips
- Make sure the tofu you’re using is silken tofu. Other varieties may work but are more difficult to blend to a complete smooth texture.
- If using the Ripple Half & Half, consider starting with 2-3 tbsp of maple syrup first, as the Half & Half is a little sweet itself.
Recipe Variations
- Using this recipe as a base, you can modify to create a combination of interesting flavours. Some ingredients that I’d recommend experimenting with are:
- Citrus zest
- Fresh Berries
- Hazelnuts for a Nutella-like flavour
- Caramel
- Chocolate chips
The possibilities are endless. In this recipe, I just added a little bit of cinnamon to keep things simple, but I encourage you to make this recipe your own. The best part is, once you’ve made a batch of this mousse, you can also use it on top of desserts, or layered in between pancakes. It’s versatile!
Storage Tips
- Store leftovers in an airtight container for up to 4-5 days in the fridge.
Recipe FAQs
Vegan chocolate mousse is made without using any animal-derived ingredients, such as dairy or eggs. Instead, it relies on plant-based ingredients to achieve a creamy and decadent texture.
Vegan mousse is airy and light, typically made with whipped aquafaba (the liquid from a can of chickpeas), soft tofu, or coconut cream, while vegan chocolate pudding is creamy and thick, made with plant milk and a thickening agent. Mousse has a fluffy, airy texture, while pudding has a velvety texture. Both offer rich chocolate flavors.
It might lack airiness due to issues like incorrect whipped base, overmixing, improper folding, temperature, excessive sweetener, chocolate melting, ratio imbalance, or recipe errors. To fix, ensure accurate techniques, proper folding, and temperature control.
More Vegan Chocolate Recipes
The BEST Chocolate Chip Cookies
Flourless Chocolate Avocado Fudge Cookies
Chocolate Peanut Butter Smoothie
Hot Chocolate Vegan French Toast
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Fluffy High Protein Vegan Chocolate Mousse Recipe
Ingredients
- 1 package of silken tofu ~14 ounces
- 1/2 cup vegan chocolate
- 2 tbsp cacao powder
- 3 tbsp plant milk
- 3-4 tbsp maple syrup*
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch of salt
- extra chocolate to garnish
Instructions
- Melt your chocolate and in a or blender, add all your ingredients.
- Pulse or blend until completely smooth (this shouldn't take long).
- Taste your mousse to make sure it's to your liking, and adjust sweetness if you need.
- Transfer to small bowls, and for best results, allow mixture to chill in the refrigerator for at least half an hour. You can skip the refrigeration, but it does allow for the texture to firm and thicken up just a little bit more.
- Top with additional chopped chocolate, or whipped cream and enjoy!
Video
Notes
Expert Tips
- Make sure the tofu you’re using is silken tofu. Other varieties may work but are more difficult to blend to a complete smooth texture.
- If using the Ripple Half & Half, consider starting with 2-3 tbsp of maple syrup first, as the Half & Half is a little sweet itself.
Recipe Variations
- Using this recipe as a base, you can modify to create a combination of interesting flavours. Some ingredients that I’d recommend experimenting with are:
- Citrus zest
- Fresh Berries
- Hazelnuts for a Nutella-like flavour
- Caramel
- Chocolate chips
Storage Tips
- Store leftovers in an airtight container for up to 4-5 days in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.
10 Comments