This is a delicious plant-based take on the classic chocolate mousse dessert. You won't find a much simpler or tastier sweet anywhere try this dessert on your 'never vegan' pals and see if they notice it has no eggs or dairy.


Serves 6

  • 300 grams silken tofu (the really soft stuff)
  • 1 teaspoons vanilla paste (optional)
  • 1.5 tablespoons maple syrup (honey, date syrup or golden syrup are fine too)
  • 100 grams dark (70% cocoa) chocolate – orange flavour works well. Look for vegan chocolate if you are wanting a 100% plant-based dish
  • large pinch sea salt
  • optional toppings: chopped hazelnuts, raspberries, chocolate shavings etc.


  1. Melt the chocolate in a bowl over a pan of hot water, or directly in a pan on heat 1 or 2 if you have an induction hob. Stir gently until the chocolate is melted. Set aside to cool at room temperature.
  2. Meanwhile, place the silken tofu, vanilla paste (if using), salt, and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
  3. Transfer the mixture into espresso cups/small glasses and refrigerate for 30 minutes (do not cool for much longer than this as the mixture will go too hard).
  4. To serve, decorate with toppings as desired.

Hungry for more?

Make this mousse extra special by substituting the sea salt for miso, adding a splash of Cointreau for a boozy treat or even a few chilli flakes. Maybe not all at once though.

Try these easy chocolate truffles