An elegant, effortless Lazy Vegan Dessert that reads as refined yet requires almost no fuss: a silken chocolate mousse made from silken tofu and dark chocolate. This Lazy Vegan Dessert balances glossy, bittersweet chocolate with a whisper of vanilla and a crunchy hazelnut finish. For a light, savory counterpoint on the table, consider a quick nourishing main like 15-minute vegan veggie lo mein.
Why Make This Recipe
- Effortless Yet Elegant: Whip this mousse in one bowl with no baking or special equipment.
- Minimal Ingredients: Pantry staples—silken tofu, dark chocolate, maple syrup—come together simply.
- Impressive Flavor: Rich chocolate, a hint of salt, and bright vanilla create a sophisticated balance.
This version lifts an ordinary mousse by using high-quality chocolate and toasted nuts for texture, yielding a silky mouthfeel and a clean, composed finish that reads upscale on any dessert plate.
Ingredients
Base
- 12 oz (340 g) silken tofu — drained, at room temperature. (Gently press to remove excess water.)
- 6 oz (170 g) good-quality dark chocolate (70% cacao), chopped.
Sweetening & Flavor
- 2–3 tbsp pure maple syrup, to taste. (Start with 2 tbsp; adjust after tasting.)
- 1 tsp pure vanilla extract.
- Pinch fine sea salt.
Topping
- 1/4 cup toasted hazelnuts, roughly chopped. (Toast until fragrant, about 5–7 minutes.)
- Zest of 1 orange (optional, finely grated) for brightness.
- A few mint leaves or flaky salt for garnish.
How to Make Lazy Vegan Chocolate Mousse:
- Prepare the chocolate: Place chopped dark chocolate in a heatproof bowl. Melt gently over barely simmering water (double boiler) or in 20-second bursts in the microwave, stirring until glossy and smooth. Tip: warm bowls help the chocolate melt evenly; avoid overheating to preserve sheen and snap.
- Blend the base: In a blender or food processor, combine silken tofu, melted chocolate, maple syrup, vanilla, and a pinch of salt. Blend on medium-high until completely smooth and aerated, about 45–60 seconds. Look for a velvety, uniform texture without streaks.
- Taste and adjust: Scrape down the sides, taste, and add more maple syrup if you prefer sweeter, or an extra pinch of salt to lift flavors. Mini-tip: a few drops of espresso intensify chocolate without adding coffee flavor.
- Chill to set: Spoon the mousse into individual glasses or a shallow bowl. Smooth the top with the back of a spoon. Refrigerate at least 1 hour until it firms slightly and develops a satiny surface.
- Finish and garnish: Just before serving, sprinkle with toasted hazelnuts, orange zest, and a leaf of mint or a light sprinkle of flaky salt for contrast.
How to Serve Lazy Vegan Chocolate Mousse:
Serve in chilled coupe glasses for a refined presentation, or pipe the mousse into porcelain cups for a sculpted look. Create contrast: a smear of raspberry coulis on the plate, a cluster of microgreens for unexpected color, or a crisp tuile cookie leaned against the mousse. Finish with a fine dusting of cocoa powder or a single edible flower for dramatic simplicity.
How to Store Lazy Vegan Chocolate Mousse:
Refrigerate covered in an airtight container for up to 3 days to preserve texture and aroma. If plated, cover loosely with plastic wrap pressed gently to avoid damaging the surface. To revive slightly firmer mousse, let sit at room temperature for 10–15 minutes before serving. Do not freeze, as freezing can make the texture grainy.
Tips to Make Lazy Vegan Chocolate Mousse:
- Use the best chocolate you can afford; its flavor carries the dish.
- Warm the blender or bowl briefly—cold ingredients can dull chocolate shine.
- Toast nuts just before serving to preserve crunch and aroma.
- For extra silkiness, strain the blended mousse through a fine sieve before chilling.
Variation (if any):
Elevate the mousse by folding in a tablespoon of aquafaba whipped to soft peaks for a lighter, cloud-like texture. Swap hazelnuts for pistachios and finish with rosewater-scented orange zest for a Middle Eastern flair. For a citrus-chocolate duet, fold in 1–2 tbsp of candied orange peel finely chopped.
FAQs:
Is silken tofu safe to eat raw in this dessert?
Yes. Silken tofu sold in blocks is pasteurized and safe to consume without cooking, making it ideal for no-bake desserts like this mousse.
Can I make this gluten-free and soy-free?
To keep it soy-free, substitute silken tofu with 1 cup of well-drained canned coconut cream plus 1/2 cup silken coconut yogurt; texture will be richer and slightly looser. The recipe is naturally gluten-free—confirm any garnish or cookie accompaniment is gluten-free.
How can I make the mousse lighter in texture?
Whip 2–3 tablespoons of aquafaba to soft peaks and fold gently into the chocolate-tofu mixture to introduce air and lighten the mouthfeel.
Conclusion
This Lazy Vegan Chocolate Mousse presents a refined dessert with minimal effort—silky chocolate, subtle sweetness, and a crunchy finish make it both approachable and elegant. Share the recipe, leave a note about any personal touches you add, and consider exploring other simple pairings and plating ideas. For additional inspiration on easy vegan sweets, visit Vegan Desserts | Cheap Lazy Vegan. How would you make this dish your own?
Print
Lazy Vegan Chocolate Mousse
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
An elegant and effortless Lazy Vegan Dessert of silken chocolate mousse made from silken tofu and dark chocolate, topped with crunchy hazelnuts.
Ingredients
- 12 oz (340 g) silken tofu, drained and at room temperature
- 6 oz (170 g) good-quality dark chocolate (70% cacao), chopped
- 2–3 tbsp pure maple syrup, to taste
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- 1/4 cup toasted hazelnuts, roughly chopped
- Zest of 1 orange (optional)
- A few mint leaves or flaky salt for garnish
Instructions
- Prepare the chocolate: Melt chopped dark chocolate in a heatproof bowl over simmering water or in the microwave until glossy.
- Blend the base: In a blender, combine silken tofu, melted chocolate, maple syrup, vanilla, and salt. Blend until smooth.
- Taste and adjust: Scrape down sides, adjust sweetness with more maple syrup or salt as needed.
- Chill to set: Spoon mousse into glasses or a bowl. Refrigerate for at least 1 hour until firmer.
- Finish and garnish: Sprinkle with toasted hazelnuts, orange zest, and a mint leaf before serving.
Notes
For extra silkiness, strain the blended mousse through a fine sieve before chilling. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg