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How to Make Vegan Chocolate Mousse

How to Make Vegan Chocolate Mousse

If you’re looking for something a little different to serve for dessert this Easter, then look no further. These delightful vegan chocolate mousse pots make a great alternative to traditional Easter bakes, and they can be served in any way you like! To add an Easter-themed twist, you can serve yours with mini chocolate eggs, carrots or bunnies; or you can keep them simple and serve with fresh strawberries and raspberries. Whichever way you serve your mousse pots, we guarantee they’ll be a hit at your dinner table!

Prep and Cooking Time: 1 hour

  • Makes 6 chocolate mousse pots


  • 350g of Silken Tofu
  • 75g of Vegan ‘Milk’ Chocolate
  • 75g of Dark Chocolate
  • 3 – 4tbsp of Maple Syrup
  • 100ml of Vegan Single Cream
  • ½ tbsp of Vanilla Extract
  • Pinch of Salt


  • Hand Blender
  • Six Ramekin Dishes
  • 2 Heatproof Mixing Bowls
  • Saucepan
  • Silicone Spatula

METHOD: Amazing Dairy-Free Chocolate Mousse

  1. In a mixing bowl, add the silken tofu and a pinch of salt. Using the hand blender, blend the ingredients together until the mixture is smooth and creamy.
  2. Fill a pan with water and heat on the hob until simmering. Make sure your saucepan is slightly smaller than your heatproof mixing bowl so the bowl can sit neatly on top of the water, without causing it to spill.
  3. Break the dark chocolate and the milk chocolate into chunks and place them in another heatproof mixing bowl with the vanilla extract and maple syrup. Place the mixing bowl over the water to heat the ingredients.
  4. Using a spatula, stir the chocolate, vanilla extract and syrup ingredients continuously until the mixture is smooth and silky.
  5. Remove the chocolate mixture from the heat. Add the chocolate mixture and vegan cream to the tofu mixture and blend until they’re well combined. You can add more syrup to the mixture at this stage if it’s not quite sweet enough, and blend the mixture again.
  6. Pour an equal amount of chocolate mousse into each ramekin and add your toppings, e.g., chocolate eggs, bunnies, raspberries or strawberries.
  7. Leave the mousse pots in the fridge for at least one hour to set before serving.
How To