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Vegan Dark Chocolate Pomegranate Mousse

Vegan Dark Chocolate Pomegranate Mousse

Vegan Dark Chocolate Pomegranate Mousse
I feel the need to make a disclaimer before starting this post. I am not one of those people who eats raw cheesecake or vegan cheese and says, “Oh, it tastes just like the real thing!” Because even if it tastes good, it very rarely tastes like (or has the texture of) the original. And I’m not really big on tofu either. So when I say that this Vegan Dark Chocolate Pomegranate Mousse does not taste like tofu at all, you can trust that I’m telling the truth. It has the flavor of dark chocolate with a hint of tartness from the pomegranate juice, but tofu? Nope, no tofu!

I’ve always been a big fan of chocolate mousse, but it’s a pain to make and it’s heavy on calories and saturated fat. Vegan chocolate mousse, on the other hand, is really simple to make–the hardest part is melting the chocolate. Simply combine everything in the blender and you’re done. While this isn’t exactly low calorie, it is much healthier than traditional chocolate mousse. And somehow, it manages to be even richer and creamier than the original too. If you’re not a fan of pomegranate juice, try orange juice, raspberry puree, or peanut butter (yes, peanut butter!) instead.

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Vegan Dark Chocolate Pomegranate Mousse

Vegan Dark Chocolate Pomegranate Mousse (close)

A rich vegan chocolate mousse with a hint of tart pomegranate juice.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4

Ingredients

  • 1-3 ounce high quality dark chocolate bar (I used Scharffen Berger 62% Cacao), broken into pieces
  • 1-12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks
  • 1/4 cup pomegranate juice
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. agave nectar
  • Pomegranate seeds for garnish

Instructions

  1. Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval).
  2. Combine tofu and pomegranate juice in a blender or food processor; process until smooth. Add cocoa powder, agave nectar, and melted chocolate and process until well-combined. Chill in refrigerator for 1 hour.
  3. Put mousse in piping bag or, if you don’t have one, a zip-top plastic bag with a corner snipped off. Pipe into dessert cups and garnish with pomegranate seeds.

Notes

Cook time is the time the mousse needs to chill–there’s no cooking involved!

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21 Comments

  • Reply
    Mommy Head
    February 14, 2011 at 1:12 am

    What a neat recipe. I may have to try it sometime.

    Stopping by to return the follow! Thanks for linking up 😉

  • Reply
    Rivki Locker (Ordinary Blogger)
    February 14, 2011 at 1:25 am

    This looks just wonderful, and I love that it's got tofu in it instead of eggs and cream. I'm so pleased to have found your blog. Your recipes look wonderful.

  • Reply
    BEadECLECTIC
    February 14, 2011 at 1:29 am

    Yum! Did you have trouble getting the chocolate to melt? I always have issues with that and usualy end up putting it in a bowl over a pot of boiling water.

  • Reply
    Jennifer Auer
    February 14, 2011 at 4:11 am

    This looks yummy. I'm not usually Vegan but this recipe makes me think about trying it. 🙂

  • Reply
    Matt @ FaveDiets
    February 14, 2011 at 4:45 pm

    This is such a fantastic dessert recipe! Thanks so much for sharing this on the Healthy Hop!

  • Reply
    Texas Type A Mom
    February 14, 2011 at 11:53 pm

    You amaze me with all of these fancy recipes. Time to pitch a Food Network show! Sound great though!

  • Reply
    HilLesha
    October 18, 2011 at 3:20 pm

    Looks really good!

  • Reply
    Ashlae
    February 27, 2012 at 10:34 am

    Yowza! This looks delicious. I love making chocolate mousse with silken tofu – it tastes incredible. And I love your little hearth shaped dessert cups.

    • Reply
      The Type A Housewife
      February 27, 2012 at 6:38 pm

      Thank you! And yes, I love chocolate mousse with tofu too–sometimes I make it with peanut butter & use it as a dip for pretzels. Like, that’s one of those “desperate times call for desperate measures” desserts, but it’s so good. 🙂

  • Reply
    Jo
    February 27, 2012 at 11:35 am

    This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

  • Reply
    Ashley
    February 27, 2012 at 11:56 am

    Where did you find those shells? Are they also Vegan?

  • Reply
    what katie's baking
    February 27, 2012 at 5:52 pm

    this would go so awesomely with the cupcakes i just made on my blog.

    • Reply
      The Type A Housewife
      February 27, 2012 at 6:13 pm

      You know, I thought about using this as a cupcake filling. I think it would work…

  • Reply
    Rachel R.
    March 2, 2012 at 4:27 pm

    O.M.G. you are my hero! These look amazing and I also love the dessert cups that look like chocolate.

    I don’t know much about tofu, so is it okay to use refrigerated silk tofu?

    • Reply
      The Type A Housewife
      March 2, 2012 at 7:10 pm

      The dessert cups ARE chocolate! 😀 They were on clearance at World Market after Valentine’s Day. I’ve also used dark chocolate cordial cups (the kind you pour shots in) for chocolate mousse. I feel like it helps me with my portion control!

      You can use the refrigerated tofu, but it doesn’t have the super creamy texture that the shelf-stable kind has when you puree it. It kind of purees down to little bits of tofu instead of being smooth. It’s hard to find the shelf-stable tofu, though, so I have used it in a pinch.

  • Reply
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    Sharon
    December 6, 2014 at 9:51 pm

    I wonder if this could be made with carob instead of chocolate. Has anyone out there tried it?

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