Vegan Chocolate Mousse Frosting or Topping
Prep time
Cook time
Total time
Of course, we can always count on Isa Moskowitz and Terry Hope Romero of the PPK and Vegan Cupcakes Take Over the World for some fabulous pareve and vegan desserts.
Serves: 2 cups or enough for 12 cupcakes
  • 1 12-ounce package extra-firm silken aseptic tofu, such as Mori-Nu, drained of excess liquid
  • ¼ cup plain soy milk or dairy-free milk beverage of choice
  • 2 tablespoons agave syrup or maple syrup
  • 1 teaspoon vanilla extract
  • 1 12-ounce package dairy-free semi-sweet chocolate chips
  1. Crumble the tofu into a blender. Add the soy milk, sweetener and vanilla. Purée until completely smooth.
  2. In a double boiler, melt the chocolate chips. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.
  3. Add the chocolate to the tofu and blend until combined. Use the spatula to scrape down the sides of the blender every so often.
  4. Transfer the chocolate mousse topping to an airtight container.
  5. Chill for 1 hour in the refrigerator before frosting cupcakes.
Recipe by Go Dairy Free at