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Vegan Chocolate Mousse

Vegan Chocolate Mousse

Jivamukti Yoga founder Sharon Gannon's exclusive recipe served in her JivamukTea Café in New York

18 January, 2013
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Dietary Consideration

serves for


total time

2 HR 0 MIN


1 box, extra firm
Vegan Chocolate
1 bag
Cocoa Powder
2 tbsp, unsweetened
Cocoa Powder
1 tbsp, raw
Coconut milk
1 can
Maple Syrup
1/3 c
Coconut oil
2 tbsp
Vanilla extract
3 tbsp


Put tofu into a food processor add a pin of sea salt and blend, then add maple syrup, coconut milk, vanilla extract, cocoa and cacao powder and blend again.

Meanwhile, melt the chocolate chips and coconut oil in a double boiler. Add to tofu mixture the melted chocolate chips and coconut oil and thoroughly blend.

Then transfer the mixture to a large bowl, using a spatula to scrap out all of the mixture. Now using a hand mixer whip for 3-5 minutes at high speed—this will lighten and more add air. Using a large spoon—spoon into serving cups or crystal shallow champagne glasses and refrigerate till cold about 1-2 hours.

Optionally you could serve with a dollop of vegan whipped cream on the top. It’s rich and makes about 12-15 servings depending on size of serving cup.

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