February 14, 2018

How to Make Chocolate Mousse that’s Vegan, Lactose Free and Fabulous

I discovered a vegetarian/vegan/lactose free chocolate mousse at the Whole Foods Grocery store in Toronto on February 12, 2004. Yes, sadly I made a note of it in my foodie journal: Dear diary, finally found a mousse I could eat!

I loved that mousse so much; I was making daily trips to the store for another hit of chocolate creaminess. About forty bucks later, I read the ingredient list and came up with this recipe.

The secret ingredient? Soft silken tofu; protein and heart healthy tofu, in a chocolate mousse? Who knew an ingredient, other than heavy cream and eggs, could whip up a mousse?

Watch me make the mousse and a whole lotta crazy fun to boot

BIG NOTE: Some sage advice from a mom: whatever you do, don’t tell anyone about the silken tofu part of the recipe.  Plant the tofu card in anyone’s brain and they won’t eat it. They may not even try it. So….just serve it. See what happens, and let me know. I love tofu stories.

1 – 340 g package soft silken tofu – see below

5 oz (150 g) really good dark chocolate, at least 70% cocoa mass, dark chocolate should not have any milk solids, check the label

3 tbsp (45 mL) liquid honey

½ tsp (2 mL) pure vanilla extract

  1. Using an immersion blender, puree the silken tofu in a deep bowl until it’s really smooth. See below.
  2. Melt chocolate and honey together in a metal bowl over gently boiling water, stirring often. When the chocolate is almost melted, remove from heat and stir until completely melted. OR for the unorthodox and not the faint of heart – place chocolate and honey into a microwave safe bowl and microwave for 20 seconds on medium (50%) stir. If the chocolate isn’t melting then add 5 second increments until the chocolate starts to melt. Stir until it’s completely melted. WARNING: if you over heat the chocolate, it will burn, and wreck this recipe.
  3. If the chocolate mixture is hot, let it cool for about 2-5 minutes.
  4. Add the semi-cooled melted chocolate to the tofu and puree together using the emersion blender or a blender.
  5. Add the vanilla, only pure will do, if you don’t have any please don’t add the artificial kind; it really affects the final flavour and not in a good way. Puree until well blended.
  6. Pour into a container and refrigerate up to three days. It thickens up as the chocolate cools down.


Makes – 2 cups (500 mL)

One serving = ½ cup (125 mL)

One serving contains: 289 Calories, 15 g Total Fat, 6.8 g Sat Fat, 0 g Trans Fat, 1 mg Sodium, 38.1 g Carbs, 3 g Fiber, 31.3 g Sugar, 6 g Protein

Diabetes Food Choice Values Per Serving: (the older system) 2 ½ Carbohydrate, ½ Meat and Alternatives, 3 Fats

Professional home economist tips:

  • Silken Tofu: The only type of tofu that works in this recipe is soft silken, which is made with extra thick soy milk and then strained through silk. It is sold in a Tetra Pak carton or in a plastic container in the fruit and vegetable department. I prefer the brand in the Tetra Pak and I use Mori-Nu.
  • Use your favourite dark chocolate, raw dark chocolate is healthier but for this recipe I use Dove Dark™ 71% OR use the large chocolate bars available at your local grocery store that are from France. Loblaws carries one its a PC brand. cocoa mass dark chocolate. You’ll need two 100g bars, and from those two bars, you need 25 squares. And yes, of course you could use more, but then the calories and the fat grams go up, and as the mousse sets, it becomes too firm.
  • You can make this in a blender, but in all honesty, an immersion blender works better.


2 Comments on “How to Make Chocolate Mousse that’s Vegan, Lactose Free and Fabulous

February 15, 2018 at 3:06 am

Can I use maple syrup instead of honey to make it vegan? Or what else could I use?

March 8, 2018 at 4:59 pm

Hi Angela,
I’d try agave instead of maple syrup. I think maple syrup because its thinner than honey will make the mousse runny. Agave is thicker.
Peace, love and fibre,


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