PCC Vegan Chocolate Mousse

PCC Vegan Chocolate Mousse

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  • 16 ounces chocolate chips
  • 16 ounces silken tofu
  • 1/2 cup unsweetened soy milk (see note)
  • 2 teaspoons vanilla extract


Melt chocolate chips over a water bath (a heatproof bowl set over a pot of simmering water), stirring until smooth. Or, heat gently in a microwave, stirring often.

In a food processor, combine tofu, soy milk and vanilla; blend until smooth. Add melted chocolate and blend again until smooth. Refrigerate until ready to serve or use.

Special notes:

Our bakery uses soy milk, but any unsweetened, non-dairy milk may be substituted.

Try pairing this mousse with our PCC Vegan Chocolate Cake.