In college (and a bit beyond), I often cheated on my vegan diet when it came to desserts. I had a particular weakness for Finale‘s Dark Chocolate Decadence cake. Recently, I decided to try to recreate some of my favorite desserts using only vegan ingredients. This chocolate mousse requires only five ingredients and is incredibly versatile. The whipped coconut cream has a texture similar to whipped cream made from milk and a delightfully light taste.

EquipmentSaucepan (or double boiler), spatula, blender, hand mixer or electric whisk


For the chocolate mousse:
1 box Firm Silken Mori-Nu Tofu
3 tbsp rice, soy, almond or coconut milk
1 tbsp agave nectar
1/4 tsp vanilla
1-1/4 c dark chocolate chips

For the whipped cream:
1 can coconut milk*
4 tbsp powdered sugar
1/4 tsp vanilla

*Do not buy lite coconut milk because you need the cream. I find Whole Foods brand to be very high quality and reliable. Some of the less expensive brands I’ve purchased at Asian supermarkets are lower quality, watery, and will not work for this recipe. You need to separate the coconut cream from the coconut water. The easiest way to do this is to let the can sit in your pantry for a week or so. Since a week is a long time to wait when you want whipped cream, I just keep a few cans in my pantry ready to go at all times.


1. Combine tofu, milk, agave, and vanilla in a blender. Puree on high for 2-3 minutes, or until the tofu is creamy and free from lumps. After a minute of blending, scrape down the sides using a spatula and continue blending.

2. Melt chocolate chips in double boiler or in saucepan over very low heat. Be careful not to burn the chocolate.

3. Once the chocolate is smooth and shiny, pour into blender. Puree for another minute or so until thoroughly mixed into the tofu. You should have a thick, creamy and chocolatey pudding. Pour into a bowl and refrigerate for at least an hour.

4. To make the whipped cream, carefully open a can of coconut milk that you have let sit for about a week. Do not shake! The cream should have risen to the top. The amount of cream in a can varies; when I use Whole Foods coconut milk, about 2/3 of the can will be cream. Scoop out all of the thick cream into a medium-sized mixing bowl. You can discard the coconut water, use it in another recipe, or drink it.

5. Add powdered sugar and vanilla. Beat on high with handheld mixer or electric whisk for 4-5 minutes. The cream will be fluffier, but still a little runny compared to traditional whipped cream. Refrigerate for an hour to allow the cream to thicken.

6. To serve, spoon chocolate mousse into a serving bowl and top with whipped coconut cream!


The chocolate mousse is very thick and rich. Put it in a pie crust for a delicious chocolate pie. Or, add even more chocolate chips to make a decadent chocolate ganache. I use this ganache as icing for cupcakes and no one can tell that it is vegan!

My dad doesn’t like chocolate, so for him, I use carob chips instead.