This easy vegan chocolate mousse has a rich and creamy texture. Melted dark chocolate and a base of silken tofu make a surprisingly delicious and satisfying vegan chocolate treat.
Drain the excess liquid from the pack of silken tofu.
350 g silken tofu
In a food processor or blender, blend the tofu until smooth.
Melt the chocolate in a heatproof bowl over a simmering pan of water (a double boiler) or in the microwave in 30 second intervals until smooth.
100 g vegan dark chocolate
Add the melted chocolate to the blender with the silken tofu and blend again.
Scrape down the sides using a spatula, add the maple syrup and vanilla extract and blend again until you have a creamy and smooth chocolate mixture.
2 tbsp maple syrup, ½ tsp vanilla extract
Split the chocolate mousse between 4 small glasses or dishes (about 115ml or ½ cup per portion) and chill for 1 hour before serving.
Notes
Use room temperaturesilken tofu for the best results. Adding the melted chocolate to cold tofu can lead to it starting to set before it's blended, resulting in a grainy texture.Store covered in the fridge for up to 3-4 days.