My vegan chocolate mousse

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This dessert tastes like it took hours to prepare and required Cordon Bleu-like levels of culinary pedigrees.  Shhhhh. It’s no-brainer ease will be our little secret. Your guests will never know what a snap this is to whip up.

One of the reason this vegan Chocolate Mousse recipe remains so popular is that it is simple and uses just a few simple ingredients. To get the superior effect, use the best quality dark chocolate you can find. I think a quick sprinkle of fresh orange zest makes the most elegant topper. I made this on Christmas Eve and my chocolate-loving boyfriend adored it.

This recipe appeared in my first cookbook, The Urban Vegan, way back in 2010. This cookbook remains my best-seller and my personal favorite. I composed these recipes when plant-based eating was new and was just gaining popularity, so I was super inspired. Lately, I’ve been rediscovering the recipes and am tickled to see that most have stood the test of time.

Okay, so this recipe technically contains 4 ingredients – the 4th ingredient being entirely optional. Still, I strongly suggest adding a liqueur like Cointreau or Grand Marnier; it infuses your mousse that certain je ne sais quoi.  Let me know how you like it.

Bon appétit!

vegan chocolate mousse
My famous vegan chocolate mousse

My Famous Chocolate Mousse

This recipe is decadent enough to appeal to your harshest vegan critics –and easy enough to appease the most kitchen-phobic. This is the closest thing to real French mousse that I’ve ever tasted, and the irony is that it does not contain a drop of cream.
Course Dessert
Cuisine gluten-free, Vegan
Cook Time 20 minutes
Total Time 20 minutes
Servings 6


  • 1 cup best quality dark chocolate buttons
  • ½ cup sugar
  • 1 12 oz aspectic container of soft tofu (Not refrigerated, block tofu--that would give you a grainy texture)
  • 2 tsp Cointreau or other liqueur


  1. Melt 1 cup of dark chocolate buttons in the microwave at 50% (about 3-5 minutes). Blend chocolate in food processor along with sugar tofu Process until smooth and creamy. HINT: Better to overprocess than to underprocess. Add liqueur.
  2. Pour into individual serving dishes and garnish with a chocolate-covered espresso bean, fresh raspberry, chocolate button, chocolate slivers, or orange zest. Refrigerate for a few hours before serving.

Recipe Notes

Variations: Depending on your taste and your liquor stash, instead of Cointreau, you could substitute Kahlua, Grand Marnier, Amaretto, or Frangelico. If you don’t drink, you could simply eat the mousse plain, or add espresso, espresso powder, or raspberry or orange marmalade.