Chef Dayna McLeod’s Vegan Chocolate Mousse

Keep it vegan and healthy with Chef Dayna McLeod’s chocolate mousse. Your guests will not believe this dessert doesn’t have a drop of cream in it. Instead, it features silken tofu and high quality chocolate. Here’s what Dayna has to say about her most popular dessert and one of her favorite celebrity clients.

Pink Moon Daily: Are there any desserts where people can’t believe you have not added butter, sugar or cream? 

Chef Dayna: This chocolate mousse is by far the biggest crowd pleaser to date. This is my go-to dessert when I have non-vegan guest coming over. Not only do people question my honesty about it being vegan, they tell me it’s the best chocolate mousse they have ever tried! It’s one of Barbra Streisand’s favorite desserts. And if it’s good enough for Babs….

What’s your favorite vegan corwd-pleasing dessert to make for kids?

Chef Dayna: Kids love cupcakes period. There are so many flavors you can bake, and your kids will keep coming back for more. I personally love toasted coconut cupcakes! My daughters fav is the tried and true yellow cake with chocolate frosting. “When you share a cupcake, you share love.”

What is your go-to treat when you are craving something sinfully sweet?

Chef Dayna: This might sound boring to some, but there is nothing like the sweet nectar from the gods above. My favorite dessert is so simple yet outrageously delicious. I make a sauce with honey, vanilla bean and fresh ginger. I slice fresh pineapple, and let it marinate in the sauce for 2 hours. I garnish it with candied ginger. The results are phenomenal!

Vegan Chocolate Mousse
By Dayna McLeod (featured in the book The Lean by Kathy Freston)

Serves 4

12 ounces silken tofu
1 bar high quality chocolate of your choice
1 teaspoon vanilla extract
2 tablespoons agave nectar

Melt chocolate over a double boiler, stirring constantly
In a food processor or blender, combine tofu, chocolate, vanilla and agave and blend. Occasionally scrape the sides and blend for 2 minutes. Transfer mouse to serving container of your choice and refrigerate for 30 minutes.

Garnish with fruit or zest of your choice.

Photo credit: Estelle Hayes

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  • Mel

    My mom makes this and sometimes adds peanut butter – So GOOD!!!

    • Danielle

       I was thinking of trying this with PB this weekend. Good to know it works well.

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