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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Vegan Dark Chocolate Pomegranate Mousse

    Published: Feb 14, 2011 · by Nicole · Updated: Jan 21, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 mousse 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. Or, go completely crazy and whip up a batch of easy blueberry mousse instead!

    Vegan Dark Chocolate Pomegranate Mousse (close)

    Vegan Dark Chocolate Pomegranate Mousse

    A rich vegan chocolate mousse with a hint of tart pomegranate juice.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: chocolate mousse recipe, Vegan Dark Chocolate Pomegranate Mousse, vegan mousse
    Servings: 4 servings
    Calories: 75kcal
    Author: Oh My Veggies

    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
    • ¼ cup pomegranate juice
    • 1 tbsp. unsweetened cocoa powder
    • 1 tbsp. agave nectar
    • Pomegranate seeds for garnish
    US Customary - Metric

    Instructions

    • Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval).
    • 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.
    • 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!

    Nutrition

    Calories: 75kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 4mgPotassium: 153mgFiber: 2gSugar: 6gVitamin A: 3IUVitamin C: 1mgCalcium: 14mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Cauliflower and Tofu Lasagna with Butternut Squash Sauce »

    Dessert Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegetarian Recipes chocolate, gluten-free, light recipes, pomegranate, tofu

    Reader Interactions

    Comments

    1. Mommy Head says

      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
    2. Rivki Locker (Ordinary Blogger) says

      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
    3. BEadECLECTIC says

      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
    4. Jennifer Auer says

      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
    5. Matt @ FaveDiets says

      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
    6. Texas Type A Mom says

      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
    7. HilLesha says

      October 18, 2011 at 3:20 pm

      Looks really good!

      Reply
    8. Ashlae says

      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 says

        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
    9. Jo says

      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
    10. Ashley says

      February 27, 2012 at 11:56 am

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

      Reply
      • The Type A Housewife says

        February 27, 2012 at 6:34 pm

        They were on clearance at World Market after Valentine's Day. Usually I use these:

        http://www.amazon.com/Dobla-Belgian-Chocolate-Cordial-Toasting/dp/B001MNTYR4

        They're dark chocolate, so I think they're vegan.

        Reply
    11. what katie's baking says

      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 says

        February 27, 2012 at 6:13 pm

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

        Reply
    12. Rachel R. says

      March 02, 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 says

        March 02, 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
    13. Sharon says

      December 06, 2014 at 9:51 pm

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

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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