Vegan Chocolate Pudding and Mousse

Vegan Chocolate Pudding and Mousse
If you’re like me, sometimes you need a chocolate fix and your go-to recipes for cupcakes, or some coconut milk ice cream won’t solve your craving. Oftentimes, it’s a desire for another texture. In that case, a rich, thick and creamy chocolate mousse or a silky chocolate pudding might be just the thing you’re looking for.

When I was a young girl, my parents would take me to fancy restaurants. One of the things that I looked forward to the most was that the upscale restaurants usually served chocolate mousse for dessert. I would always order it if I got the chance because, to me, it was the most heavenly tasting dessert ever. Most chocolate mousse recipes call for eggs, heavy cream and butter and are pretty labor intensive. If you’re not into consuming all that dairy, but you’re into the delightful texture and flavor of a perfect chocolate mousse, then you’re going to love the following recipe that uses silken tofu as the main ingredient.

Silken Tofu Chocolate Mousse
Serves 4


  • 1 16 ounce package firm silken tofu

  • 10 ounces dairy free, semi-sweet chocolate chips

  • 3 tablespoons maple syrup

Melt chocolate in small pot on stove on ultra-low heat. Make sure to stir continuously so that the chocolate doesn’t burn. Open package of silken tofu and place in blender along with maple syrup. Once chocolate is melted, pour into the blender and blend mixture. Once blended, pour into bowl and refrigerate for at least two hours.

If you’re not into tofu, or a lighter, silkier dessert sounds more enticing, then the following chocolate pudding recipe might be right up your alley. This soy-free, gluten-free and vegan pudding is amazingly simple to make. It tastes like the pudding you get from the grocery store in the little plastic tubs, but is so much healthier for you! Plus, it’s ultra-easy to prepare in your RV kitchen.

Simple Chocolate Pudding
Serves 4


  • ¾ cup sugar

  • ½ cup cocoa powder

  • 4 Tablespoons cornstarch

  • 3 cups plain rice milk (or coconut, soy or almond milk)

  • 2 teaspoons vanilla

Put all of the ingredients in a pot on the stove on medium heat. Make sure that you stir constantly while the mixture thickens, about 10-15 minutes. Once it thickens, remove from heat and let cool. Refrigerate for at least 2 hours.

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This content was written by Erin Lehn Floresca. If you wish to use this content in any manner, you need written permission. Contact Erin Lehn for details.