Last updated on November 1st, 2022 at 07:54 pm
Rich, glossy swirls of chocolate with a hint of mint, this vegan chocolate mousse with peppermint recipe takes just minutes to prepare, but is a decadent and gorgeous bowl of richness.
This recipe was originally posted on December 7, 2019 and updated with new images, ingredient substitutions, instructions, FAQ's and serving suggestions on October 2, 2022.
Why We Love This Vegan Mousse
Seriously, I would never steer you wrong with chocolate. Chocolate is sacrosanct. And I must say, this dessert is a bit sexy. It is:
- completely simple with only 5 ingredients
- ready in a flash, whipped up in the blender
- convenient and easily made a day ahead
- adaptable - if you don't like mint try orange zest or leave it as is!
- perfect for a festive finish or simply dinner with friends
What You'll Need
Silken tofu. Only use soft, silken tofu here. Firm or even medium tofu won't give you the silky texture we're after.
Dark chocolate. Choose your favourite dairy-free chocolate.
Chocolate almond milk. I add a dash of chocolate almond milk to enhance the chocolate flavour but you could use soy or chocolate oat milk.
Peppermint extract. A few drops of good quality peppermint extract add coolness to our rich mousse.
Maple syrup. Use your favourite liquid sweetener. I love maple but you could use rice syrup or agave.
Salt. Always salt. A tiny touch brings out the flavour in everything.
Rich, decadent and so luscious, this chocolate mousse in über sinful...but not.
I know some aren't fans of using tofu - I get that - so you can jump on over to Call Me Cupcake for Linda's Vegan Chocolate Mousse recipe made with aquafaba. It looks phenomenal but I don't want to whip today so we are using trusty tofu. I use organic silken tofu.
How To Make Vegan Chocolate Mousse
You'll find full instructions and measurements in the recipe card at the bottom of the post.
This mousse is so simple. Let's do it!
Step 1. Place the tofu on kitchen paper to drain for around 5-minutes. This will drain a good amount of the liquid.
Step 2. Set up a bain-marie on your stove by filling a small saucepan with about 2-inches of water. Place a larger glass or steel bowl on top of the saucepan making sure the water doesn't touch the bottom of your bowl. Turn the heat on to low and place your chocolate in the bowl to slowly melt. Slow is better. Be careful, that sucker can get hot depending on the bowl you use.
Step 3. Add the tofu, maple syrup, almond milk and peppermint to a blender and blend until smooth.
Step 4. When the chocolate is completely melted carefully remove it from the heat (use an oven mitt, friends) and allow it to cool for a minute or two to make it safer to use.
Step 5. With the blender running, carefully add the melted chocolate to the tofu mixture in a steady stream. Add a small pinch of salt and blend until the mousse is glossy and completely combined. You may have to stop the blender to scrape down the sides.
And that's it! You can refrigerate the mousse for a thicker texture or eat it straight away.
A wonderfully simple vegan dessert fit for the festive table or any table you please. I serve mine with dark chocolate shavings but you could - and we have - add crushed candy canes and sprinkle them on top for a truly holiday twist.
However do it, do it with love. Everything tastes better that way.
Enjoy, x.
Serving Suggestions
Transfer your vegan mousse to serving-size pots and try these toppings:
- Dark chocolate shavings
- Whipped coconut cream
- Fresh berries
- Macerated cherries
- Chopped peanuts or almonds
- Crushed candy canes for a festive touch
Recipe FAQ's
Stored in a sealed container, this mousse will keep in the fridge for up to 5 days.
Silken tofu doesn't freeze particularly well. Water gets trapped inside and bubbles form, changing the texture. Honestly, for the time it takes to make this mousse, I recommend just making it from scratch when you need it.
No worries. You can keep your chocolate mousse plain, or add a sprinkling of orange zest, finely chop some toasted hazelnuts over the finished mousse or add a tablespoon of peanut butter. Make it your own.
If you want all the trimmings this year, try these vegan Christmas recipes:
Hungry for More Plant-Based Goodness? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates
If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
Vegan Chocolate Mousse with Peppermint
Equipment
- Blender
Ingredients
- 200 grams / 7 oz dairy-free dark chocolate best quality to can manage
- 300 grams / 10 oz organic silken tofu placed on a paper towel for 5 minutes to drain
- 2 ½ tablespoon maple syrup
- ⅓ cup / 80ml chocolate almond milk
- ¼ teaspoon peppermint extract
- pinch fine sea salt
Instructions
- Create a bain-marie. Place a heat-proof glass bowl over a saucepan of water (the bowl shouldn’t be touching the water, so make sure to pick a small plan and a big bowl) over low heat. Add the chocolate to the glass bowl and allow it melt slowly while you prepare the tofu.
- After draining the tofu on a paper towel add it to a blender with the maple syrup and chocolate almond milk and blend it until smooth.
- Carefully add the melted chocolate to the blender - while the blender is running on low speed - along with the peppermint extract and a small pinch of salt and blend until smooth. You may have to turn off the blender and scrape down the sides to completely combine the mixture.
- You can now serve as is or pop the mousse in the fridge to serve later.
Leave a Reply