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I’m so excited to share this vegan, protein rich 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.
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 in 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 a lack of better words, which makes it easy to add into dishes.
In this recipe, I also used Ripple Half & Half to add extra creaminess to the mousse. I love Ripple plant milks in general, and use their Original Unsweetened milk on an almost daily basis, but for this recipe, the richness of the Half & Half really adds to the mousse’s texture. The first time I ever tried Ripple milk, I read the ingredients another 3-4 times because I was convinced I had made a mistake and purchased a milk containing some dairy. The mouthfeel is the most similar to dairy milk that I’ve found yet, and it’s also allergen-free because it’s not made with nuts (it’s made with peas). I’ve been partnering with Ripple since I first started Veggiekins, so they will always have a special place in my heart! If you don’t have access to a vegan half & half or creamer, a plant milk of choice will also work (see recipe notes), but I highly recommend it for maximum creaminess.
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!
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, berries, hazelnuts for a nutella-like flavour or caramel even? 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 and will last in the fridge for up to 4-5 days or so.
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!
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.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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