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Chocolate mousse

If you are looking for a quick yet delicious dessert to impress your guests, this smooth, light and rich chocolate mousse is all you need to make!

It’s easy to whip up, you will need just three base ingredients - silken tofu, dark chocolate and maple syrup - plus extras to add more flavour and a unique twist. In fact, I added a pinch of hot chilli powder, chilli flakes and coconut to bring it to the next level.

No one will guess that this mousse is dairy, gluten and egg free.

Another way to make chocolate mousse is to use aquafaba (chickpeas water). Here's how.


290g silken tofu

70g extra dark chocolate (70% or over)

40g to 50g maple syrup (depending on taste)

Vanilla extract, a pinch

A pinch of salt

A pinch of hot chilli powder

Chilli flakes & shredded coconut to garnish


Melt the chocolate in a bowl at bain marie. Once done, set aside to cool.

Drain the silken tofu and place it in a blender with the vanilla, maple syrup, salt and chilli powder. Blend until smooth.

Pour the melted chocolate and keep blending.

Place the mousse into small glasses or jars, sprinkle with chilli flakes & shredded coconuts and let it rest in the fridge for one hour.

The Cooking Flea top-tips:

*For extra sweetness, add more maple syrup;

-The mousse will be quite thick, if you prefer a lighter texture, add 3 to 4 of tbsp plant-based milk when blending;

-You can add other spices like cinnamon, cardamom or orange zest instead of chilli flakes and top with crunchy pistachios or hazelnuts.

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