This creamy vegan chocolate mousse frosting recipe was created as the topping for these basic vegan chocolate cupcakes. This cupcake combo is a rich delight for any chocolate lover, and perfect for parties. It was modified from the popular cookbook Vegan Cupcakes Take Over The World, and shared with us in honor of Rosh Hashanah.
For those who observe kosher dietary laws, this vegan chocolate mousse frosting is kosher parve. And it’s not only great on cupcakes. You can also pipe or dollop it atop your favorite dairy-free dessert or use it as a rich dip for fresh strawberries or vegan cookies.
Special Diet Notes: Vegan Chocolate Mousse Frosting
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
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.
Author: Isa Chandra Moskowitz and Terry Hope Romero
Serves: 2 cups or enough for 12 cupcakes
Ingredients
- 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
Instructions
- Crumble the tofu into a blender. Add the soy milk, sweetener and vanilla. Purée until completely smooth.
- 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.
- Add the chocolate to the tofu and blend until combined. Use the spatula to scrape down the sides of the blender every so often.
- Transfer the chocolate mousse topping to an airtight container.
- Chill for 1 hour in the refrigerator before frosting cupcakes.
3 Comments
Hi! Could I sub the chocolate chips for cocoa powder? Or omit them?
Unfortunately it won’t set up properly if you omit the chocolate chips or just use cocoa powder. You would need to also add a solid – ie cocoa butter, coconut oil (melts quickly at room temperature though), shortening, etc. And I’m not sure how good that would be! You would also need to add more sweetener.
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