Easy Tofu Chocolate Mousse

5 from 1 vote

This decadent treat is super smooth and even more satisfying!

This easy tofu chocolate mousse is super simple to make but tastes like you spent hours on it!

Our gluten-free, dairy-free, tofu chocolate mousse is so easy, it practically makes itself in the blender. And the best part? There’s no cooking required! Unlike traditional mousse recipes, there aren’t any egg yolks to cook in a double boiler with full-fat heavy cream under a watchful eye. I must admit that heavy whipping cream holds a special place in my heart, but the lifetime on my hips just isn’t worth it. So, rest assured, this vegan dessert will quickly satisfy your chocolate cravings while keeping the fat and calories to the bare minimum. That is if you can wait for it to chill, which you definitely should!

Tofu Chocolate Mousse Discovery

The wonderful texture of this tofu chocolate mousse is so smooth and satisfying!

This vegan dessert has been my loyal, non-changing friend for over twenty years, and I suspect the original recipe may be even older than that. This is wonderful news since nearly everyone’s got a vegan or lactose intolerant loved one in their life. Cutting dairy makes us miss the undeniably smooth and creamy texture of chocolate mousse, pudding, or ice cream. This dairy-free treat provides that beloved mouthfeel and so much more.

Besides identifying as vegan and lactose-free, tofu is a powerhouse of nutrients. It’s high in protein, and it also provides all nine of our essential amino acids. In their function as the building blocks of protein, amino acids are essentially what helps us build and maintain muscle.

That’s good news for newcomers to a plant-based diet! Tofu provides similar benefits as dairy, with a lot fewer calories and grams of fat. Comparatively, the minimum amount of fat in tofu is the “good” kind (polyunsaturated, to be exact).

The Flip Side Of Tofu

Dig in to this vegan-friendly chocolate mousse for dessert tonight!

Conversely, tofu gets a bad rap for containing phytoestrogen plant compounds. What this means is they act like estrogen in the body and are linked to breast cancer in some women. If this is a concern for your health, a conversation about the pros and cons of phytoestrogens in tofu should be taken up with your doctor. 

Like a lot of food produced in America, the soy in tofu could have origins as a genetically modified organism (GMO). GMOs are plants or animals that have been altered in a way that can’t be reproduced naturally. On account of the non-GMO movement, there are many non-GMO tofu brands readily available in supermarkets and labeled as such.

How to Make this Dairy Free Dessert

This chocolate mousse is rich, sweet, and absolutely delicious!

Honestly, the hardest part of making this easy tofu chocolate mousse is melting the chocolate. Start with a bag of semi-sweet or bittersweet dark chocolate. Since dark chocolate doesn’t contain dairy, we usually go with that. For not so strict vegans, milk chocolate also works well with this recipe, but the calories go up from there. For this particular recipe, we used with Nestle’s Artisan semi-sweet chocolate. 

Most recipes tell you to melt chocolate using a double boiler on the stove, and that’s important if you don’t have heavy-bottomed saucepans. Some saucepans don’t require a water bath if a stove has the Melt function (the lowest setting on a range). Microwaving can also be done at a low setting in short bursts. 

While the chocolate is melting, open the box of tofu and dump it into the blender with your dairy-free milk of choice, two tablespoons of maple syrup or agave, and one teaspoon flavored extract of your choice. We use vanilla because it’s what most home chefs have readily on hand. However, this recipe lends itself to depth, and chocolate loves orange extract and/or booze. We’ve had great luck with rum, amaretto liqueur, and macadamia nut liqueur. Adding a teaspoon at a time during the second step and tasting to preference will prevent overpowering the mousse with boozy flavor.

Dairy-Free Treat Choices

This super easy mousse will be a hit when its time for dessert!

We tested two kinds of tofu for this easy vegan dessert, and both stood up well. They both absorbed flavor from ingredients they were blended with. We preferred the soft/silken tofu because of the silky texture it gives to sauces and desserts. Hard tofu typically works best as a chicken or fish replacement in stir fries and rice bowls. Don’t rule out using the hard tofu, though, if that’s what you have on hand. The resulting taste is still very good and more fudge-like.

There was a time when almond milk wasn’t easy to find, while soy milk was. During that time, soy milk was called for in this recipe. We find that almond milk tastes sweeter than soy, and it’s also lower in calories, a huge swaying point. However, any dairy-free milk will work in this easy tofu chocolate mousse.

Now, back to the goods. The hardest part about making this recipe is waiting for the mousse to chill to the right temperature. The other hard part is getting that blender clean and ensuring you get every last bit when transferring it to the bowl! We love using individual serving bowls, like ramekins or tall shooters, to create a gorgeous appearance.

When the tofu chocolate mousse is at room temperature, the texture should resemble chocolate pudding. As it firms up in the refrigerator, it will create more of an airy, light texture that doesn’t run. The best part of this recipe is that it’s impossible to get wrong! The flavor combinations are endless. Try adding chili and cinnamon for some warmth. Go with raspberry for additional tartness. It’s great every single time, probably because it’s so easy to make.

5 from 1 vote

Easy Tofu Chocolate Mousse

Quick and easy, this creamy tofu chocolate mousse is vegan and gluten free
Prep Time 5 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Yield 12 People
Serving Size 0.5 Cup
Course Dessert, Snack
Cuisine American
Author Alison Borel


  • 2 cups dark chocolate chips vegan
  • 14 ounces soft silken tofu
  • 1/3 cup almond milk
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 pinch kosher salt


  • Melt chocolate in a double boiler under low heat. This can take up to five minutes.
  • Combine the melted chocolate with the tofu, almond milk, maple syrup, vanilla, and salt in a blender.
  • Blend all ingredients together. If it seems too thick, add almond milk, one tablespoon at a time. The texture should resemble pudding. Make sure all components have blended well by scraping down the sides of the blender. Firm tofu might need more milk to get a good blend. You are looking for evenness in the mix with nothing creeping up the side of the blender.
  • Pour mousse into a tall shooters (1/4 cup serving), small ramekins (1/2 cup serving) or a standard container and refrigerate. Mousse should set in two hours, but if it looks set to you in less time, go for it!


For deeper flavor, we recommend orange oil/extract instead of vanilla. Most home cooks have vanilla on-hand, so we kept it in the recipe. Also, over the course of a few days, the liquids might separate, which is not an indication the mousse has gone bad. Just whisk it back together before serving and it will still be amazing. The mousse will keep for a week under refrigeration.

Nutrition Information

Serving: 0.5Cup | Calories: 192kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 257mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg |
SmartPoints (Freestyle): 5
Keywords dairy-free, Gluten-Free, Plant-Based, Vegetarian

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For a truly decadent experience, try making this coconut Clean Eating Whipped Topping which is out-of-this-world-delicious! This is truly a case of being able to have your mousse and eat it, too!

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Alison Borel

Alison Borel came into the culinary world by owning and operating three family restaurants with her husband in San Diego. During that time, she tested, wrote, and taught all the recipes used by her team. She also led cooking classes for small groups. Familiar with vegan and vegetarian cuisine from working in an organic cafe and camp, her preference lies in a plant-based whole foods diet. Alison knows eating for longevity and nutrition not only tastes good, but feels good too.

More by Alison


  1. I thought this was delicious! I used vegan semi-sweet chocolate chunks and soy milk (to keep it nut free for my oldest daughter’s food allergy). It was super easy, had a nice smooth texture and consistency. I definitely will make this again. Thank you for this recipe!5 stars

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