Christina Rich, creamy, airy, and fluffy, simple yet indulgent, you’re going to love our Decadent & Easy Vegan Chocolate Vanilla Mousse. It will be hard to choose which layer you like more!
The luscious chocolate layer is made with raw cacao powder, extra-firm silken tofu, and sweetened with Medjool dates, so fluffy, and healthier than all the other vegan chocolate mousses recipes out there! Rich and flavourful!
The vanilla layer is ethereal, light as air, fluffy, and flavoured with pure vanilla extract. So yummy, sweet, and delicate!
This recipe is so easy to make! Vegan mousse is made with aquafaba instead of egg whites. Aquafaba is the liquid you find inside a can of boiled chickpeas. You can also get aquafaba after boiling your own chickpeas, but I don’t recommend doing that for this recipe. Stick to the aquafaba inside a can of salt-free boiled chickpeas. Aquafaba contains a protein that mimics perfectly egg whites in different recipes, like our Egg-Free Vegan Meringue (recipe found in our cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way“: Light, airy, and perfectly sweet Egg-Less Meringue that you’re going to love. Here you can see a pic:
If you liked this recipe for Easy Vegan Chocolate Vanilla Mousse, check out our Alcohol-Free Easy Vegan Tiramisu, our Vegan & Gluten-Free Salted Caramel Popcorn Cake, our Vegan Giant Chocolate Chip Skillet Cookie, our Autumn Vegan Chocolate Pie, our Luscious Vegan Forest Fruit Pie, or the rest of our Sweets recipes and Gluten-Free Recipes.
You can find many more recipes for vegan sweets in our new cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way“, in chapter 6 “DESSERTS & TREATS”. In this chapter, you can find 32 incredible recipes for sweets, desserts, and even healthy treats for dogs! Here is a list:
- FLUFFY DOUGHNUTS
- HEALTHY GRANOLA
- BAKED CHOCOLATE DOUGHNUTS
- GINGERBREAD COOKIES
- TIRAMISU CAKE
- GOOEY CINNAMON ROLLS
- YUMMY CHOCOLATE CUPCAKES
- WINTER CUPCAKES
- X-MAS TREE CUPCAKES
- MANGO RASPBERRY PUDDING
- SEMLOR: THE SWEDISH DELICACY
- DATE SYRUP & TURMERIC PANCAKES
- OATMEAL PANCAKES
- HEALTHY CHICKPEA COOKIES
- COOKIE SANDWICHES
- OATMEAL COOKIES
- PEAR OVERNIGHT PUDDING
- RHUBARB & STRAWBERRY CHEESECAKE
- LEMON CHEESECAKE
- “RAFFAELLA”
- PASSION & MANGO NICECREAM
- BASIL INFUSED ICE CREAM W/ STRAWBERRY SAUCE
- PIÑA COLADA OVERNIGHT PUDDING
- ICE CREAM BARS
- LAYERED PARFAITS
- “NOTELLA”
- EASY WHIP
- DREAMY WHIPPED CREAM
- EGG-FREE MERINGUE
- PUPPY WHOLE-FOOD TREATS
- PUPPY PUMPKIN TREATS
- PUPPY PEANUT BUTTER COOKIES
FLUFFY DOUGHNUTS BAKED CHOCOLATE DOUGHNUTS GOOEY CINNAMON ROLLS TIRAMISU CAKE X-MAS TREE CUPCAKES YUMMY CHOCOLATE CUPCAKES GUT-SY STRAWBERRY CUPCAKES SEMLOR THE SWEDISH DELICACY DATE SYRUP & TURMERIC PANCAKES OATMEAL PANCAKES COOKIE SANDWICHES HEALTHY CHICKPEA COOKIES OATMEAL COOKIES RHUBARB CHEESECAKE LEMON CHEESECAKE RAFFAELLA PASSION &MANGO NICECREAM ICE CREAM BARS BASIL INFUSED ICE CREAM W/ STRAWBERRY LAYERED PARFAITS NOTELLA EGG-FREE MERINGUE PUPPY TREATS
Click here to read more about our cookbook.
Our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Decadent & Easy Vegan Chocolate Vanilla Mousse
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Equipment
Ingredients
Chocolate Mousse
- 285 g extra-firm silken tofu, drained
- 1 banana
- 3 tbsp raw cacao powder
- 12 Medjool dates, pitted
- 1 tsp pure vanilla extract
- 1 pinch sea salt
- 1/2 cup aquafaba, the liquid inside a can of salt-free chickpeas. Essential ingredient to achieving the airy consistency, refrigerated overnight
- 1/3 tsp cream of tartar, essential ingredient to achieve the airy consistency
- 2 tbsp granulated sugar
Vanilla Mousse
- 400 ml full-fat coconut milk, canned (ONLY extract the solids of a can refrigerated overnight)
- 1 tbsp pure vanilla extract
- 1 cup creamy oat milk
- 4 1/2 tbsp cornstarch
- 1/4 cup icing sugar
- 1/2 cup aquafaba, the liquid inside a can of salt-free chickpeas. Essential ingredient to achieving the airy consistency, refrigerated overnight
- 1/2 tsp cream of tartar, essential ingredient to achieve the airy consistency
- 2 tbsp granulated sugar
- 2 tsp pure vanilla extract
Instructions
Chocolate Mousse
- In a high-speed blender, combine the drained extra-firm silken tofu, banana, raw cacao powder, pitted Medjool dates, pure vanilla extract, and sea salt, and blend until very smooth.
- Place the aquafaba and cream of tartar in a large mixing bowl and, using an electric mixer with beaters, whip on medium speed; turn to high speed. Beat until white and glossy stiff peaks form. Make sure you have achieved stiff peaks. The best way to do so is by inverting the bowl with the whipped aquafaba. If it slides down at all, you need to keep whipping until it doesn't move at all. Stir in the granulated sugar while whipping at high speed. Keep whipping for 10-15 more minutes until it gets thicker and looks completely smooth (without any sugar pieces left).
- Gently and gradually fold the chocolate mixture from the blender inside the bowl. Use a silicone spatula and a gentle folding motion.
- Divide the mixture between glasses and store them in the refrigerator overnight for the mousse to set.
Vanilla Mousse
- Make sure to have refrigerated the can of full-fat coconut milk overnight.
- Extract only the solids of the coconut milk can and place them in a small saucepan. Bring the saucepan to a simmer. Let it melt, stirring until smooth.
- Combine the creamy oat milk, cornstarch, and icing sugar, in cold, until smooth. Pour the mixture into the simmering coconut milk, and bring to a simmer again over medium heat. Stir in the pure vanilla extract. Let simmer until it becomes thick and creamy, stirring continuously.
- Turn off the heat and allow the mixture to get to room temperature. This is a very important step!
- Once the vanilla mixture is room temperature, place the aquafaba and cream of tartar in a large mixing bowl and, using an electric mixer with beaters, whip on medium speed; turn to high speed. Beat until white and glossy stiff peaks form. Make sure you have achieved stiff peaks. The best way to do so is by inverting the bowl with the whipped aquafaba. If it slides down at all, you need to keep whipping until it doesn't move at all. Stir in the granulated sugar and vanilla extract, while whipping at high speed. Keep whipping for 10-15 more minutes until it gets thicker and looks completely smooth (without any sugar pieces left).
- Now whip the vanilla mixture inside the saucepan until it's completely smooth and creamy.
- Gently and gradually fold the vanilla mixture from the saucepan inside the bowl. Use a silicone spatula and a gentle folding motion. Don't whip them together, only use a silicone spatula!
- Place the vanilla mousse into the glasses, on top of the refrigerated chocolate mousse.
- Refrigerate for a few hours (around 4 hours), or until the vanilla mousse has set. Serve chilled and enjoy this fancy and delicious dessert!
Notes
- Store in the refrigerator, covered tightly with cling film, for up to 2 days.
Nutrition
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This mousse was absolutely delicious. The chocolate part is so rich and the vanilla so delicate. Loved it and will be repeating soon! Thank you for the incredible recipe!