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Vegan Chocolate Espresso Mousse

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.

Vegan chocolate espresso mousse.


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

Melting chocolate chips

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.

Adding chocolate to silken tofu

Next, put the silken tofu into a food processor or blender, and pour the melted chocolate over it. Start mixing it together.

Adding vanilla

Then you’ll add the vanilla extract and mix.

Adding espresso powder

Finish by adding the espresso powder and sea salt, and blend until smooth and evenly mixed.

Pouring chocolate espresso mousse

Pour evenly into glasses, and top with additional chocolate savings if desired.

Vegan chocolate espresso mousse.

Serve and enjoy your delicious Vegan Chocolate Espresso Mousse.

Frequently Asked Questions:

How long does homemade chocolate mousse last?

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.

Can you freeze mousse?

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!

What fruit goes well with chocolate mousse?

Berries are my favorite thing to pair with chocolate mouse. Strawberries, raspberries, or blackberries especially.

Vegan chocolate espresso mousse.

More Yummy Desserts

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.

Liz eating Vegan chocolate espresso mousse.

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.

Your spoon is waiting.

Vegan Chocolate espresso mousse

Vegan Chocolate Espresso Mousse

4.42 stars average
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.
PREP: 5 mins
COOK: 15 mins
TOTAL: 20 mins
Pin Recipe
Servings: 2

Ingredients
 

  • 12.3 ounces silken tofu (1 package)
  • cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 1 pinch pinch sea salt
  • chocolate shavings (optional garnish)

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.

Nutrition

Calories: 318kcalCarbohydrates: 29.6gProtein: 11.3gFat: 17.3gSaturated Fat: 7.1gPolyunsaturated Fat: 11.2gTrans Fat: 0gCholesterol: 0mgSodium: 160mgFiber: 2.1gSugar: 23.8g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

53 Comments

  1. Hi Liz – the amount of tofu says “1 ounce package silken tofu (12.3)”. Is it supposed to be: 1 – 12.3 ounce package silken tofu ??

    If you could clarify, that would be great!! I’m excited to make this!!

  2. I’m trying to add up the carbs of the ingredients, and I only get about 13 for the semi-sweet chocolate chips. Everything else is negligible. Yet the nutrition facts gives ~30g carbs per serving (2 servings in recipe)?
    Anybody?

    1. Hi Chris- There are 47.5 total grams of carbs from the chocolate chips in this recipe alone so when you add in the other carbs and divide by two you get around 30. Let me know if that helps explain!

  3. Just made this! Yummy!!! I swapped lite silken tofu and only used 2 Tbsp of chocolate chips. That made the whole recipe 300 calories, so each serving is only 150!! I also added splenda because I have a sweet tooth ;-)

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