Vegan Chocolate Mousse

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It’s divine, simple, and velvety smooth… It's Vegan Chocolate Mousse! This luxurious and rich dessert comes together in no time using some seriously chocolatey ingredients and is served with homemade raspberry compote on top.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
5 from 70 votes

Get your decadence on with this impossibly rich and silky smooth Vegan Chocolate Mousse! Its creamy yet light-as-air texture is going to make your friends and family wonder how you did it. Spoiler alert: it’s an easy recipe made with a short list of simple ingredients.

The only way to make this low-stress dessert even better is with a dollop of raspberry compote on top. This citrusy and tart companion is the perfect complement to the rich sweetness of chocolate and dates in the mousse.

If you’ve tried my luxe Vegan Hot Chocolate, then you’re sure to fall for this sultry chocolate mousse. It’s perfect for holidays, special celebrations, or whenever the chocolate cravings hit.

Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card

Chocolate mousse with raspberry compote and raspberries in glass ramekin on white plate.

Why this recipe works

It melts in your mouth.
There are three key ingredients that give this vegan mousse a rich, melt-in-your-mouth feel: (1) silken tofu; (2) melted dark chocolate; (3) Medjool dates

Here’s how they work: (1) The tofu is soft, yet dense, which helps the mousse taste light and sturdy without needing gelatin or agar agar; (2) melted dark chocolate tastes incredible and adds rich body; and (3) blended Medjool dates lends a velvety luxuriousness. 

PS: I know tofu in desserts may sound odd, but you absolutely don’t taste it (the flavor is so neutral). Instead, just think of this recipe as a vegan dessert with a few tricks up its sleeve.

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Perfect for chocolate lovers.
You’ll taste nothing but the best chocolate flavors here thanks to a mix of Dutch process cocoa powder + melted dark chocolate.

I specifically recommend using Dutch process cocoa powder because the acidic flavor from the cocoa beans is washed away. Unlike natural cocoa powder, you have an ingredient with a pure chocolate flavor with a rich brown color. You can read more about the wonder that is Dutch process cocoa powder over at Sally’s Baking Addiction.

Simple as can be!
I just love how simple this dessert is. A couple natural sweeteners and everyday ingredients is all you need to make this over-the-top vegan mousse recipe. Plus, a blender does most of the work!

Unlike many vegan chocolate mousse recipes made with avocado, my version will stay fresh in your fridge for almost a week. It’s a quick treat you can tuck away in the fridge and forget about while you focus on dinner and appetizers for your guests. 

Close up photo of one ramekin of mousse with no compote.

Ingredient notes

Vegan Chocolate mousse ingredients in various small bowls on a wooden cutting board.

Dark chocolate. The better the quality of dark chocolate, the more luxurious your mousse will taste.

Tip: I like to use a 70% to 75% dark chocolate bar. Anything lower (e.g., 65% cacao) will make this mousse too sweet IMO. If all you have is <70% chocolate, start with less maple syrup (more deets in the Tips section).

Dutch process cocoa powder. Another secret behind the rich, chocolatey flavor. Dutch process cocoa has been alkalized, leaving no trace of acidity like the kind found in natural cocoa powder. The end result is cocoa powder that tastes smooth, mild, and pure in chocolate flavor. 

Shopping Tip: Read with this article from Serious Eats. They tested the best Dutch process cocoa brands to help you find one with the right flavor, color, and richness.

Substitute: You can use raw cacao powder or natural cocoa powder (e.g., Hershey’s cocoa powder). It’ll be delicious but the flavor won’t be as chocolatey.

Medjool dates. Softened dates are blended in with the chocolate mousse filling to give it a rich body and a naturally sweet taste. They’re the exact reason why my Salted Chocolate Cream Tart achieves its fudge-like texture. 

Silken tofu. Blended silken tofu becomes surprisingly creamy! No one will even know you made a dessert with tofu. 

Shopping Tip: Silken tofu is sold in two sections of the grocery store: (1) in packaged blocks in the refrigerated section with the other blocks of tofu and (2) in shelf-stable aseptic packages (affiliate links). If using the latter, choose boxes that say silken “soft” for the best results.  

Espresso powder. A little espresso powder goes a long way in chocolate desserts! It’s how I get my Best Vegan Brownies to taste mega chocolatey and it makes every sip of Vegan Hot Chocolate extra heavenly.

Substitute: You can skip the espresso powder if you don’t have any, or use instant coffee powder instead. Feel free to use decaf if you aren’t into caffeine, or skip entirely. 

Raspberries. Both fresh and frozen raspberries can be used to make homemade raspberry compote. Technically, it’s optional, but it takes the mousse over the top! 

Tip: If you end up with leftover compote, store it in an airtight container for up to 2 weeks in the fridge. It’s a lovely topping on more than chocolate mousse, such as chocolate cake, vegan pancakes, or paired with vegan yogurt for breakfast.

Substitute: Raspberries and chocolate are the perfect pairing, but you can make the compote with strawberries or blackberries instead.

Overhead photo of one ramekin of mousse with no compote.

Step-by-step instructions

Melt the dark chocolate using a double boiler on the stove or in the microwave. Whisk in the espresso powder once smooth, then set it aside to cool.

Meanwhile, soak the dates in boiling water to help them soften. 

Add the rest of the mousse ingredients to a blender or food processor. Blend until the dates are pulverized and the cocoa is incorporated.

Next, pour in the melted, cooled chocolate. Blend again until smooth and creamy, scraping down the sides as you go. 

Once the mousse is creamy and totally smooth, divide it between your small ramekins. Chill in the fridge for at least 1 hour.

Work on the raspberry compote while you wait or make ahead of time. Combine the raspberries and the rest of the ingredients in a saucepan over medium heat. Keep stirring while it bubbles. 

Reduce to a simmer and cook until the consistency is thick and jammy

Set the compote aside to cool at room temp or in the fridge. Top chilled mousse with raspberry compote and enjoy.

Tips for making this recipe

The right chocolate makes all the difference. I recommend using a dark chocolate bar that’s 70% or higher in cacao content. Any lower and the mousse may taste too sweet. 

Do you only have 65% or lower dark chocolate at home? Start with 1 to 2 tablespoons of maple syrup. After you add in the melted chocolate, taste and add more sweetener as needed.

If you prefer less sweet desserts, use chocolate in the 80% to 85% range. 

Use silken tofu. You can buy silken tofu in a package in the refrigerated tofu section or in shelf-stable boxes (the most common brand is Mori-Nu). 

Do not use refrigerated blocks of tofu labeled “soft tofu” like this. They have less moisture than silken tofu, and in our tests, it ended up thickening the mousse into a hard consistency. 

Blend, blend, blend! Blend the mousse mixture really well, especially if using a food processor instead of a high-powered blender. And scrape down the sides as you go. 

The texture should be silky smooth by time you’re done, without any clumps or tiny bits of unblended dates or cocoa. When blended properly, you’ll achieve that light and super creamy texture rather than dense or thick.

Sifting the cocoa powder into the food processor will help you avoid lumps if using a food processor. 

The raspberry compote takes this over the top. It’s optional, but I highly recommend serving the mousse with it. A dollop on top really takes this mousse to the next level, adding a complex acidic and tart flavor profile that so beautifully accents the rich chocolate mousse. Guaranteed it will make your taste buds sing. 

Plus, the compote requires just 4 ingredients, is easy to make, and stays fresh in the fridge for 2 weeks. Try the leftovers on waffles, pancakes, oatmeal, yogurt, ice cream, and more!

Three ramekins of chocolate mousse with raspberry compote and raspberries on a white plate.

Frequently Asked Questions

Can you use chocolate chips or chunks?

Yes, chocolate chips can be used in place of dark chocolate bars or bittersweet baking chocolate bars. Just know that (1) chocolate chips are typically made with lower-quality chocolate and have a somewhat tacky consistency when melted and (2) it can be pretty hard to find dark chocolate chips.

Is there a substitute for tofu?

I’m afraid not. Tofu in vegan mousse is key for its silky smooth, creamy, and light texture. While avocado could be a good substitute, we haven’t tested it and it would significantly shorten the shelf life.

Can I make this mousse ahead of time?

Yes! It stays good for 5 to 6 days, so feel free to store it covered in the fridge until you’re ready to serve.

How many does this serve?

It really depends on how much dessert you want! This mousse is surprisingly rich, so a little goes a long way. You could stretch this out to 8 servings if you want or divide it between 4 dessert cups for a more substantial treat.

Two ramekins of chocolate mousse on white plates with no compote.

If you love this Vegan Chocolate Mousse as much as we do, please rate and review the recipe with your feedback below! It’s always very much appreciated :)

Vegan Chocolate Mousse

5 from 70 votes
It’s divine, simple, and velvety smooth… It's Vegan Chocolate Mousse! This luxurious and rich dessert comes together in no time using some seriously chocolatey ingredients and is served with homemade raspberry compote on top.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: French-Inspired
Diet Gluten Free, Vegan, Vegetarian
Serving size: 8


Chocolate Mousse

  • 5 ounces (140g) good-quality dairy-free dark chocolate (70 to 80%), chopped*
  • 1 teaspoon espresso powder (omit if caffeine-free)
  • 12 ounces (340g, about 1 ½ cups) silken soft tofu**
  • 2 soft Medjool dates
  • ¼ cup (80g) pure maple syrup
  • ¼ cup (24g) Dutch process cocoa powder***
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • ½ to ¾ teaspoon fine sea salt

Raspberry Compote (optional but recommended)

  • 2 cups raspberries, fresh (248g) or frozen (210g)
  • 2 tablespoons maple syrup
  • ½ tablespoon orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • Fine sea salt


  • Melt the chocolate in a double boiler or in the microwave. To assemble a double boiler, grab a heatproof bowl that can be nestled into a saucepan—it should hover above the bottom of the pan. Fill the pan up with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate. Whisk in the espresso powder once smooth, then set it aside to cool.
    To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.
  • Meanwhile, cover the dates with freshly boiled water. Soak for 15 minutes, then drain and remove the pits.
  • If using refrigerated tofu, scoop it out of its package and measure out 12 ounces. Do not pat dry or try to remove excess water.
  • In a food processor or high-powered blender, add the tofu with about 3 tablespoons of water that has accumulated; if not enough water has accumulated, add 3 tablespoons of filtered water.
    Add the dates, maple syrup, cocoa, vanilla, cinnamon (if using), and ½ teaspoon sea salt. Blend really well until the dates are fully pulverized and the cocoa has been mixed in, scraping down the sides as you go.
  • Now add the melted, cooled chocolate and blend until completely smooth and creamy, scraping down the sides as you go. Taste, adding more salt to taste (I like adding an extra ¼ tsp salt for that sweet-and-salty flavor). Divide amongst 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don’t store all of it in one big container, as it seems to thicken it more).
  • Meanwhile, make the raspberry compote: In a saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla, and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously for 2 to 3 minutes until the berries break down and start to thicken. Simmer for 10 minutes, until thickened and jammy. Let come to room temp or chill in the fridge.
  • To serve, rest the mousse at room temp for a few minutes. To serve, add a few spoons of compote on top of each mousse.


General Notes
  • The portions may seem small, but this mousse is very rich. The nutrition facts include the raspberry compote.
Ingredient Notes 
* I don’t recommend using lower than 70% cacao dark chocolate; otherwise, the mousse can be too sweet. If you don’t have anything lower than 70%, start slowly with the maple syrup, just 1 to 2 tablespoons; add the melted chocolate, blend, then taste, and add more sweetener as needed.
** Silken tofu comes in two forms: (1) in the refrigerated section next to the other blocks of tofu; (2) in shelf-stable section aseptic packages (the most common brand is Mori-Nu).
Do not use refrigerated blocks of tofu labeled “soft tofu” like this. They have less moisture than silken tofu, and in our tests, it ended up thickening the mousse into a hard consistency.
*** You can use natural cocoa powder or raw cacao powder, though the mousse might have a slightly less chocolatey flavor.

Calories: 212kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 150mg | Potassium: 389mg | Fiber: 5g | Sugar: 18g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg

Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello

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4.96 from 70 votes (31 ratings without comment)

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100 comments on Vegan Chocolate Mousse

  1. Fill

    5 stars
    WOW!!! Delicious!!! What a great receipe, so easy to make!! Made it last night and eveyone loved it. So luscious and creamy. Definitely no after taste of tofu because hubby enjoyed it and he hates tofu! 😁
    Will definitely make it again!!

    1. Kaitlin @ Rainbow Plant Life

      Hi Fill, so jazzed to hear you two loved the recipe 🎷 This is a staple in my house too! It’s incredible how it doesn’t taste like tofu at all!

  2. Natalia

    5 stars
    I used Missy Js carob chips and carob powder as we don’t eat cocoa or chocolate and it tastes phenomenal! Fantastic recipe! So delicious! Love the raspberry compote on top. Absolutely amazing!

    I’m curious if Nisha tried whipping the mixture in a kitchen aid beater? The flavours are outstanding but I think the texture is more of a pudding rather than a mousse. I think next time I make it I’ll try and whip a little to see what happens

    1. Kaitlin @ Rainbow Plant Life

      Hi Natalia, lovely to hear you’re a fan of the recipe! We never tried whipping the mixture. However, if refrigerated for a few hours, the texture thickens and becomes mousse-like in texture.

  3. Lorie Sorensen

    5 stars
    Have you tried using more tofu?

    1. Kaitlin @ Rainbow Plant Life

      Hi Lorie, we found 12oz to be the perfect amount of tofu for this recipe. If you try adding more yourself, please let us know how you like it! :)

  4. Lorie

    5 stars
    Wow wow! So creamy and delicious! Fighting over the spatula to lick the bowl. I only got 3 servings out of this though. Used whip cream. Thx!

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the recipe turned out well for you, Lorie. Thank you for taking the time to leave a comment and for trying out the recipe!

  5. Sally

    I usually get an aftertaste of tofu. Do you still get that here, or is it covered up with all that chocolate?

    1. Kaitlin @ Rainbow Plant Life

      Hi Sally, no not at all! The richness of the chocolate completely masks any small amount of flavor that comes from the tofu. We hope you get the chance to try this recipe!

  6. Jen

    5 stars
    Made this for my husband last night for Valentines Day and it blew our minds! WOW, SO SO good! He’s reversed diabetes on a plant-based diet and I am forever grateful you gave us this phenomenal recipe and so many others Nisha. Thank you. I went vegan too. We rarely eat sweets other than fruit, but this one is something special! Great with or without the raspberry sauce. No one would ever know they are eating tofu!
    Followed recipe exactly. Used Hershy’s Dutch-processed cocoa found in my local market, plus a Lindt 70% 3.5-oz dark chocolate bar with a little Trader Joes dark chocolate bar to make it the 5 ounces needed.

    1. Kaitlin @ Rainbow Plant Life

      Hi Jen, so jazzed to hear you loved the recipe 🎷 This is a staple in my house too! So lovely to hear you two are seeing the benefits of a plant-based diet, and we are honored the RPL recipes are a part of your journey!

  7. Diane

    5 stars
    I made this for my Valentine yesterday last minute. Such a delicious decadent dessert that takes minutes to put together. So so good. <3

    1. Kaitlin @ Rainbow Plant Life

      Hi Diane, it’s great to hear you had success with the recipe. Thanks for the review! :)

  8. Jenna Walker

    5 stars
    I made this for my boyfriend and me and I’m amazed at how good this was. So simple too!!!

    1. Kaitlin @ Rainbow Plant Life

      Hi Jenna, Thank you so much for such a fantastic review! Appreciate you taking the time!

  9. Demi

    Can I use agave syrup instead of maple? Difficult to get here and very expensive!

    1. Kaitlin @ Rainbow Plant Life

      Hi Demi, yes agave would work well as a substitute in this case.

  10. Livia

    I used 85% dark chocolate with vanilla cocoa nib (couldn’t find plain) and the whole product was very nice.
    I was licking the big spoon. Can’t wait to taste after 1 hour on fridge. I like the mixed I ingredients before poring the chocolate! Can I make it dessert just with the ingredients before the chocolate? Thanks.

    1. Kaitlin @ Rainbow Plant Life

      Hi Livia, sure, you can make it without the melted chocolate if you enjoyed the taste and texture that way. it will be less rich but should be overall nice :)

  11. Melinda McCabe

    5 stars
    Pure decadence….guilt free! Excellent flavor and texture!

    1. Kaitlin @ Rainbow Plant Life

      Hi Melinda, Thank you so much for such a fantastic review! Appreciate you taking the time!

  12. meera kumar

    5 stars
    just made this and my mind is completely blown – so creamy, so simple, so delicious and it’s vegan!!

    1. Kaitlin @ Rainbow Plant Life

      Your review is a bright spot in our day, Meera! Thanks for being a reader.

  13. Tina

    5 stars
    This was soo good! I used half the amount of maple syrup as I don’t like very sweet things, and everybody at the table found it delicious and rich. I did use a double serving compared to what the recipe recommends, and everybody ate it up in a minute.

  14. Tatiana

    5 stars
    This is so delicious, and so easy to make! The raspberry sauce is a must. I actually stretched it into 8 servings, because the the chocolate was quite decadent. Thank you for another wonderful recipe!

    1. Kaitlin @ Rainbow Plant Life

      Tatiana, So glad to hear you loved this recipe and found it easy to make! :)

  15. Monica

    5 stars
    Wow! Made this for Christmas dinner with 75% cocoa chocolate and this was amazing! So easy, yet makes a beautiful and decadent party dessert. Loved that you could make it ahead of time and just pull it out of the fridge when ready. I put individual servings in martini glasses to chill and topped with vegan whipped cream and the raspberry compote when ready to serve. It was beautiful and no one ever realized it was vegan or made with tofu.

    1. Kaitlin @ Rainbow Plant Life

      Love to hear it, Monica! I made this for Christmas as well and it was such a hit! It’s definitely hard to tell it contains tofu! Thanks for sharing that with us :)

  16. Anna

    I’m looking for a good chocolate pie filling. Would this mousse work as a pie filling…it looks wonderful!

    1. Nisha

      Yes, it absolutely would! I am drooling just thinking of it! It has a pretty long shelf life in the fridge so I think it’d be perfect.

  17. Donna Schaffer

    5 stars
    This is absolutely delicious !!
    So easy to make! Thanks for another wonderful recipe!!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Donna! You’re very welcome :)

  18. Naida

    5 stars
    Usually I can’t be bothered to comment on recipes no matter how much I liked them, but this was the absolutely best vegan choc mousse I’ve ever had, especially with that topping (I did half strawberries and half raspberries). Godlike would be no overstatement.

    1. Kaitlin @ Rainbow Plant Life

      Aw, we’re thrilled to hear it Naida! Thank you so much for taking time out of your day to write a review :)

  19. Tanya

    I bought all the ingredients for this mousse and found out plain silken tofu is unavailable where I live. What is another vegan substitute for this? Thanks.

    1. Kaitlin @ Rainbow Plant Life

      Hi Tanya, you had no luck finding either the refrigerated or shelf stable versions? You’ll need it so if you cant find either, you can purchase it online.

    2. Sarzy

      5 stars
      This was UNREAL. My husband was hesitant to try it and could not believe it was made with Tofu and clean ingredients. Didnt have raspberries on hand but I’ll definately try the compote next time. Thinking about trying this as a “tiramisu” by layering some savoirdi biscuits!

      1. Kaitlin @ Rainbow Plant Life

        Sarzy, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the Mousse. And that sounds tasty, you’ll have to let us know how it goes!

  20. Salvo

    Great delicious recipe

    1. Kaitlin @ Rainbow Plant Life

      Hi Salvo, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

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