Chocolate Mousse

This smooth and creamy mousse is made from all plant-based ingredients, and you can choose to prepare it using tofu and non-dairy milk, or Haas avocados. It takes only a few minutes to whip up in the blender, but then you must endure the agonizing wait as it chills in the refrigerator. A wonderful treat for special occasions, with all of the flavor and none of the guilt.


  • 1 (12 ounce) package Silken Tofu (soft or light) or 2 to 3 Haas avocados
  • 1 (10 ounce) bag mini bittersweet chocolate chips
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • Non-dairy milk to desired texture
  • PREP TIME 10
  • Serves 8


  1. Add all ingredients to blender and blend them for 3 to 5 minutes. The mixture will get smoother and darker the longer it blends. The perfect texture is reached when no dark (from chocolate) or white (from tofu) spots can be seen in the mixture.
  2. Transfer mixture to small serving dishes and leave them in the fridge for 2 hours. Serve with strawberries and mint.

Note: The mousse will firm quite a bit in the fridge, if you are preparing the recipe with silken tofu. In that case, add non-dairy milk. There is no need to add non-dairy milk if the mousse is made with avocados.