Vegan Mousse au Chocolat

This Vegan Mousse au Chocolat is an exclusive from Hannah Sunderani’s debut cookbook The Two Spoons Cookbook. Click here to find out where you can order it.

About This Vegan Mousse Au Chocolat

This chocolate mousse is thick, rich, and velvety. The recipe uses silken tofu, which is a stellar ingredient in desserts as it gives a creamy and luscious texture. Its mild flavor also allows for other ingredients to shine—in this recipe, chocolate!

This is one of my husband, Mitch’s, all-time favorite desserts and one that convinced him, in those early transition days, that we could still enjoy our favorite recipes on a plant-based diet.

Vegan Mousse au Chocolat from The Two Spoons Cookbook by Hannah Sunderani

5 from 1 vote

This vegan chocolate mousse is thick, rich, and velvety.

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Author: Hannah Sunderani | Two Spoons

Servings: 6 to 8 servings

Ingredients

• ▢ 2 bars - 7 ounces/200 g each, 70% dark chocolate, broken into chunks
• ▢ 1 teaspoon coconut oil
• ▢ 2 blocks - 12 ounces/340 g each silken tofu
• ▢ ¼ cup + 2 tablespoons pure maple syrup
• ▢ ¼ cup cocoa powder
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ teaspoon fine sea salt
• ▢ 4 to 6 tablespoons unsweetened almond milk - more as needed
• ▢ Flaky sea salt - for sprinkling

Instructions

• In a small saucepan, bring 2 inches of water to a low simmer over low heat. Place a small heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add the dark chocolate and coconut oil and melt the chocolate, stirring often, until completely smooth. Keep over low heat until ready to use. (Alternatively, you can melt the chocolate in the microwave in 30-second intervals. Optional to reserve a chunk of the chocolate and cut it into 1 to 2 tablespoons of fine shavings for garnish.)
• Transfer the silken tofu to a nut milk bag (or a thin kitchen towel, gathering the corners to form a small sack). Squeeze the bag with your hands to remove most of the water. (You should not have to squeeze too hard to release the water. Once it becomes difficult to squeeze, you can stop.)
• Transfer the squeezed tofu to a food processor. Add the maple syrup, cocoa powder, vanilla extract, salt, and melted chocolate. Pour in 4 tablespoons of the almond milk and blend together until smooth. Add more almond milk, a little at a time, if the consistency is too thick. It should be puddingy. It will thicken slightly as it chills.
• Scoop the mousse into a medium bowl and cover with reusable wrap. Chill in the refrigerator for at least 2 hours. To serve, scoop into small bowls or glass cups and sprinkle with flaky sea salt and reserved chocolate shavings if desired.

Notes

To make it oil-free: Omit the coconut oil when melting the chocolate. The mousse will not be quite as silky smooth, but it will still be near perfect!

Do ahead: The chocolate mousse can be made up to 1 week in advance. Store in the refrigerator in an airtight container.

Squeezing the tofu to remove excess water will result in a thicker mousse.

You might have to squeeze the tofu in two batches, especially if using a kitchen towel.

You can make this mousse in a high-speed blender instead of a food processor. It might require more almond milk for blending. Use the tamper while blending on medium speed for the best result. If you do not have a tamper, stop the blender from time to time and stir with a wooden spoon to help the blending process.

Find more of Hannah’s recipes on her website and Instagram.

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Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Click here to order your copy.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

About the Author

Hannah Sunderani is the creator of the popular blog Two Spoons. She is an editor at the feedfeed, a contributor to Best of Vegan, and a recipe contributor to THRIVE and One Green Planet. Her recipes have also been featured in numerous magazines including Better Homes and Gardens, Simply Gluten-Free, VegNews, House & Home, and Hello! Fashion UK. 

About the Book

In her debut cookbook, blogger Hannah Sunderani shares over 100 vegan dishes inspired by her time in France. The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog, Two Spoons so widely followed. The book features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colorful dips, spreads, finger foods, and fauxmages. Whether you are vegan or simply trying to incorporate more plants into your diet, the collection of recipes in The Two Spoons Cookbook is made simple for every day and any occasion.

If you loved this vegan mousse au chocolat, check out more exclusive recipes from The Two Spoons Cookbook: