Vegan Chocolate Mousse Recipe. Gluten-Free
The little black dress of the dessert repertoire, ready in no time and always makes you look your best! Ridiculously simple and incredibly delicious: I whip up this Vegan Chocolate Mousse in minutes.
Who would believe my chocolate mousse has no eggs and no cream and tastes so rich? Gluten-Free too! No trace of the tofu’s controversial heritage, it’s all eclipsed by the other wonderful flavors! Tofu contributes only its bulk and great texture. You end up with desserts that are not only awesome, but actually nourishing and rich in protein: a win-win!
My daughter in law Ruthie tells me my mousse is quite often the very last thing she whips up on a harried Friday just before Shabbos rolls in.
My Chocolate Mousse is Ready in a Jiffy!
This will take you about five minutes to prepare, and will knock your socks (and your guests’!) off. It tastes like you slaved away on it. And although it tastes sinfully rich, it contains no eggs and no cream. I just cant tell you how many times i have demonstrated it at my Cooking Demonstrations!
So what’s the secret? The best chocolate, that’s what: Start with real chocolate (no brand affectionately called “heimish”) brand: They contain a smidgen of chocolate and loads of sugar: Who needs it? Get a good brand, even a price club brand will do. I assure you that if enough of you customers will ask your kosher supermarket to carry some good chocolate products, they will be happy to oblige! So, use only good ingredients, and taste the difference! You must try the wonderful new brand, California Gourmet Vegan Chocolate Chips
Fantastic flavor trifecta: success will be hard to miss! Try this trio in my tiramisu too!
Check out my Vegan Chocolate Raspberry Mousse Variation, which I just developed: It’s fantastic! Chocolate and berries: another perfect flavor match!
Gelatin-Based Vegan Chocolate Mousse
Scroll down for this fun and exciting variation, every bit as delicious as my original tofu-based one and just as ridiculously simple to whip up!
Pour the mousse in individual cups
It may be easier to dump the whole mixture into a nice glass bowl and call it a day. But with a couple more minutes, you can pour it into individual servings. It will look beautiful and will make you look professional, and will save you valuable time when you serve dessert.
- 1 cup semisweet chocolate chips (or grated semisweet chocolate), only the best
- 2 tablespoons instant coffee powder (decaf OK) or a little less to taste
- 1/4 cup water
- 2/3 cup pure cocoa powder
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 2 tablespoon brandy or rum (unflavored please)
- 1 pound silken tofu, drained
In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.
Gelatin-Based Chocolate Mousse
Skip the tofu. Add 1 8-ounce container vegan cream cheese. Increase the water listed to 1 cup, and mix it with 4 teaspoons gelatin. Proceed with the recipe as instructed.
I can’t believe how delicious this is!!
I was so skeptical about how this would come out, but when I tasted it I was floored by how creamy the texture was!
Isn’t it the best? I cant tell you how many people make it:-))
How long does this last in the fridge?
Bluma it will last a good 3-4 days.
Would hand blender work instead of food processor? (I hate cleaning it out.) Thanks.
Diane, sorry no, you need the food processor. Cleaning it takes a minute, in exchange for all the great performances of the food processor. Couldn’t possibly live without it!
Hi. I want to make this for someone. Which tofu do I buy, the firm?
Susan, it is listed in the recipe: Silken
Can this mousse be frozen?
Marina I wouldn’t. Usually, what we want to freeze is, what takes time and can be made in advance and taken out of the way. It is not the case for this mousse, as it takes 5 minutes from beginning to end.
I made this for 150 people for Shabbat lunch at the synagogue. It was a hit. I substituted XyloSweet for sugar. It was 1 for 1 measurement that the teachers recommended. Nobody missed the sugar. Thank you.
Douglas, now try with Erythritol. If you are avoiding sugar, I really believe this is the best.
Sounds really delish. I will try it for next Shabbos!
Ayala oh gosh, you never made it? Everyone makes it!
i read in the.post above that someone made a peanut butter mousse. can u give me the recipe please?
RLL Please clarify
We made this and the peanut butter one for Shavuos and Rosh Hashana and they were delicious – all the people who said, “Yuk, tofu!” really enjoyed them! Thanks very much
Way to go!
I am getting a weird problem I cant subscribe your feed, I’m making use of google reader fyi.
This has been incredibly annoying. It does eventually come up. We are fixing the problem, it’s just taking linger than I would like. Please do not hesitate to ask me your questions meanwhile, and bear with us :-)
My sister told me about this post and she was right on, this was really something I didn’t want to miss. Thanks for such a thoughtful write-up.
The best and easiest, and tastes much much richer than the lean sum of its parts!