Cool, creamy, and full of rich chocolate flavor, you won’t miss the added fat and calories in this lightened up vegan chocolate mousse recipe.
When it comes to dessert, I almost always gravitate towards chocolate. My Vegan Chocolate Espresso Mousse is a nod to my mother who always adds espresso powder to chocolate desserts. An extremely delicious habit, since coffee simply heightens the natural chocolate flavors. And don’t let the “vegan” in the title scare you off. This recipe is dairy free, gluten free, and egg free. It’s a great way to enjoy a chocolate dessert without lots of added sugars and fats. Come date night, you’ll be happy you tried it and you’ll make it again and again.
Ingredients
- Silken tofu: Softer and creamier than regular tofu, it is frequently used in dressing and desserts, keeping sweets lower in fat without losing flavor.
- Semi-sweet chocolate chips: While you can use whatever chocolate is your favorite, I think semi-sweet has the perfect balance for a not-too-sweet dessert that anyone will enjoy.
- Vanilla extract: Naturally sweetens and enhances the other flavors present in the mousse.
- Espresso powder: Much more concentrated than regular coffee, a little can go a long way. Rich, and a tad bitter, it enriches the chocolate flavor.
- Sea salt: Balances out the sweetness in this dessert.
How to Make Vegan Chocolate Espresso Mousse
Start your Vegan Chocolate Espresso Mousse by melting your chocolate using a Bain Marie. Boil water in a pot, and then in a glass bowl that can sit inside the pot without falling in, slowly heat and melt your chocolate.
Next, put the silken tofu into a food processor or blender, and pour the melted chocolate over it. Start mixing it together.
Then you’ll add the vanilla extract and mix.
Finish by adding the espresso powder and sea salt, and blend until smooth and evenly mixed.
Pour evenly into glasses, and top with additional chocolate savings if desired.
Serve and enjoy your delicious Vegan Chocolate Espresso Mousse.
Frequently Asked Questions:
Homemade mousse will keep in the fridge in an airtight container for up to 3 days, although it will lose some of it’s volume.
Yes, it’ll keep in the freezer for a couple months! Slowly defrost in the fridge to eat regular, or enjoy it frozen as an almost ice cream like treat!
Berries are my favorite thing to pair with chocolate mouse. Strawberries, raspberries, or blackberries especially.
More Yummy Desserts
- Baked Brie with Honey and Almonds
- Jewish Apple Cake
- Gluten Free Apple Crisp
- New England Hermit Cookie Bars
- Vegan Blueberry Nice Cream
Like It, Eat It, Share It!
Did you try this mousse recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
How do you like to spend your date nights? Are you hitting the town or making a cozy meal at home? Either way, this Vegan Chocolate Espresso Mousse is a great way to end the night.
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Ingredients
Equipment
Instructions
- Remove the silken tofu from the package and drain out any excess liquid. Place in a food processor and pulse until smooth.
- Melt the chocolate chips over a double boiler by simply heating them in a heat-proof bowl placed on top of a small pan with simmering hot water. Stir continuously with a rubber spatula until chocolate chips have completely melted being careful not to let the chocolate burn. Remove bowl of melted chocolate from the heat.
- Stir the vanilla extract, espresso powder and salt into the melted chocolate until combined. Add chocolate mixture to the tofu in the food processor and pulse until smooth and creamy.
- Divide chocolate mousse between two glasses or serving bowls and refrigerate until chilled – 2 hours or overnight. Garnish with chocolate shavings.
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