Food | Vegan Chocolate Mousse

Vegan chocolate mousse - easy to make and all you need is a blender or food processor!

When I first went vegan, I cried for weeks because I would never have my mum’s delicious chocolate mousse again.

….So maybe that’s not strictly true. Maybe the truth was that I was so excited about all the new things that veganism brought into my life that chocolate mousse wasn’t really something I thought about too much. Or at all. Until, of course, someone made a delicious Mousse au Chocolate and it wasn’t vegan and I got jealous and thought ‘damn it, I’d better find a way to make a vegan chocolate mousse.

After a bit of experimenting, I finally came up with a recipe that worked. I added a bit of vegan sour cream, because I had it in the fridge, but you could also use a few tablespoons of vegan cream cheese. Unflavoured, obviously! It’s an optional ingredient, but it helps give the vegan chocolate mousse a richer, tangier flavour.  I also added a dash of mint extract, because I personally like mint chocolate. You could use any extract you like, vanilla keeps it simple, and orange would be delicious!

Vegan Chocolate Mousse
Serves 4
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
  1. 200g tofu (silken tofu is preferrable, but any will do)
  2. 4 tablespoons cream of coconut
  3. 2 tablespoons vegan sour cream
  4. 1 tablespoon cocoa powder
  5. 4 tablespoons agave syrup (or another sweetener to taste)
  6. 1/3 cup chocolate chips, meltedĀ (measure first, then melt)
  7. 1/2 teaspoon mint extract
  1. Chuck all your ingredients in a food processor and blend until completely smooth.
  2. Divide the mixture between four bowl/ramekins/serving glasses.
  3. Chill in the fridge for 8 hours or overnight (or eat as is, I won't tell!).
Moving Scouse
This post was first published in June 2013, and updated and re-posted in May 2018.



    • June 14, 2013 / 7:46 am

      You’re very welcome! Do let me know how it goes :)

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