Vegan Chocolate Whisky Mousse

This sneaky little vegan chocolate mousse will have friends and family squealing with incredulity. “I can’t believe it’s vegan!’ Yes, it is very scrummy.

Putting aside the controversy over whether the phytoestrogens in tofu give blokes ‘man-boobs’ or not, this recipe is an excellent one to have up your sleeve for that time your second cousin brings her new vegan partner over for dinner. It’s politically correct, yet sexy enough to cut it for the non-Vs too. Also a doddle to make.  

The base to this chocolate mousse is silken tofu.  It’s super- important for the texture, so you won’t  be able to sub in hard tofu or any other type. And tempeh would be like digging up the road in front of your home and throwing that in the blender, so don’t. You can buy silken tofu in a small cardboard vac pack which keeps for ages, so it’s a good one to have in the cupboard for ‘that vegan moment’ anyway.

I’m serving the mouse here with some star anise poached plums,  pistachios and a blood orange sorbet, but it also works well with vanilla salt and crushed toasted hazelnuts or honeycomb and coconut yoghurt. I’ve also done it with crushed peanut brittle folded through which gives a lovely alternative and unexpected texture. The lime zest can be subbed out for any citrus – blood orange is particularly good.

Vegan Chocolate Whisky Mousse
Serves 6
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Prep Time
10 min
Prep Time
10 min
  1. 200 g dairy-free dark chocolate
  2. 400 g silken tofu.
  3. 120 g maple syrup.
  4. 1 lime (zest)
  5. 1 1/2 tablespoon whiskey.
  6. 1 tsp chilli flakes.
  7. 2 tsp vanilla sea salt - like maldon
  1. Melt the chocolate in a pan over simmering water (you can also do this in a microwave).
  2. Sit aside until it cools a little.
  3. Throw all other ingredients into a food process and whizz till smooth.
  4. With the motor running pour in the melted chocolate.
  5. Pop into fancy glasses and top with seasalt and toasted nuts
London From Scratch

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