This secretly vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you will ever eat, vegan or not! Topped with coconut cream and raspberries, this chocolate pot de creme can also be eaten for breakfast.

A simple and silky-smooth chocolate mousse you can whip up in just a few minutes, no stove required! This mousse was inspired by a chocolate pudding at Green and Tonic, a smoothie bar near my home in Connecticut. I'm not always a fan of vegan food, but I think this mousse is better than any mousse I've ever had, vegan or not

I hope you all LOVE this recipe! It’s:

Creamy
Rich
Chocolatey
Easy to make
& SUPER delicious

This would make the perfect healthier dessert for special occasions like Valentine’s Day or just to have on hand throughout the week for after-dinner treats. I even eat this dessert for breakfast.

‍

This vegan chocolate mousse only has a few ingredients and is super easy to make.

Ingredients you’ll need

Aquafaba- aquafaba is the liquid from a can of chickpeas. This helps to create an aerated and fluffy mousse.
Cream of tartar- this helps to maintain the aeration in the aquafaba.
Chocolate-I use a 70% cacao bar.
Cacao Powder- for extra chocolate flavor!
Vanilla extract-for flavor.
Sea Salt-for the mousse and I also love sprinkling the mousse with flaky sea salt to serve.

‍I hope you love these amazing chocolate pots de creme! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Vegan Chocolate Pots de Creme

Ingredients

1 15oz can chickpeas
1/4 tsp cream of tartar
1 tsp vanilla
4 oz silken tofu
1/4 cup cacao powder
6 oz chocolate (I used 70% cacao)
1/2 tsp salt

Instructions

Open the can of chickpeas and drain the chickpea water. Place the chickpeas in a container and reserve for another use.
With a hand mixer, whip the chickpea water and cream of tartar for 5-10 minutes until stiff peaks form. Place the aquafaba mixture in the fridge for at least 30 minutes to help set.
Next, microwave the chocolate bar on 15 second intervals until melted. In a food processor, blend the cacao powder, melted chocolate, tofu, vanilla and salt until smooth and creamy. Let the tofu reach room temperature before proceeding to the next step.
Remove the aquafaba mixture from the fridge and gently fold in the chocolate mixture in four batches. Go slowly! Place the mousse in individual cups and place the fridge for at least 2 hours or overnight. Enjoy with coconut cream and fresh raspberries.

Notes

Ingredients

1 15oz can chickpeas
1/4 tsp cream of tartar
1 tsp vanilla
4 oz silken tofu
1/4 cup cacao powder
6 oz chocolate (I used 70% cacao)
1/2 tsp salt

Instructions

Open the can of chickpeas and drain the chickpea water. Place the chickpeas in a container and reserve for another use.
With a hand mixer, whip the chickpea water and cream of tartar for 5-10 minutes until stiff peaks form. Place the aquafaba mixture in the fridge for at least 30 minutes to help set.
Next, microwave the chocolate bar on 15 second intervals until melted. In a food processor, blend the cacao powder, melted chocolate, tofu, vanilla and salt until smooth and creamy. Let the tofu reach room temperature before proceeding to the next step.
Remove the aquafaba mixture from the fridge and gently fold in the chocolate mixture in four batches. Go slowly! Place the mousse in individual cups and place the fridge for at least 2 hours or overnight. Enjoy with coconut cream and fresh raspberries.

Vegan Chocolate Pots de Creme

Ingredients

1 15oz can chickpeas
1/4 tsp cream of tartar
1 tsp vanilla
4 oz silken tofu
1/4 cup cacao powder
6 oz chocolate (I used 70% cacao)
1/2 tsp salt

Instructions

Open the can of chickpeas and drain the chickpea water. Place the chickpeas in a container and reserve for another use.
With a hand mixer, whip the chickpea water and cream of tartar for 5-10 minutes until stiff peaks form. Place the aquafaba mixture in the fridge for at least 30 minutes to help set.
Next, microwave the chocolate bar on 15 second intervals until melted. In a food processor, blend the cacao powder, melted chocolate, tofu, vanilla and salt until smooth and creamy. Let the tofu reach room temperature before proceeding to the next step.
Remove the aquafaba mixture from the fridge and gently fold in the chocolate mixture in four batches. Go slowly! Place the mousse in individual cups and place the fridge for at least 2 hours or overnight. Enjoy with coconut cream and fresh raspberries.

Vegan Chocolate Pots de Creme

Ingredients you’ll need

Vegan Chocolate Pots de Creme

Ingredients

Instructions

Notes

Ingredients

Instructions

Vegan Chocolate Pots de Creme

Ingredients

Instructions

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