White Chocolate Mousse

White Chocolate Mousse with Lemon

I will freely confess that I don’t all that much care for white chocolate. As my favorite chocolate writer and cartoonist (Sandra Boynton) puts it, white chocolate is for people who choose texture over taste. However, from time to time I come across a recipe that could make me change my mind. This one is adapted from Tamal Ray’s column in the UK Guardian, and it is very special – plus being vegan, gluten-free (of course), and very, very easy to make. If you prefer chocolate mousse – and who doesn’t? then look for the Super Simple Chocolate Mousse recipe HERE.

Note: Use silken tofu for this recipe, rather than the more solid form that is widely available. Health-food shops are a good place to look, although recently I’ve also found it in my local supermarket (as well as WholeFoods, New Frontiers, and occasionally Trader Joe’s).

Prep is 10 minutes, with five minutes for cooking, and two hours in the fridge. This recipe serves six.


8 oz vegan white chocolate
14 oz silken tofu
1 lemon: grate the zest and reserve 2 Tbsp the juice
6 oz or ½ cup agave syrup
Pinch of sea salt
Optional garnish: one handful blueberries or pomegranate seeds


1.   Melt the white chocolate in the microwave or in a saucepan over a very low heat.

2.   Place in a food processor or Nutri-Bullet along with the tofu, lemon zest and juice, the syrup and a pinch of sea salt. Process until perfectly smooth, scraping down the sides once or twice to make sure everything is incorporated.

3.   Pour into six ramekins or small glasses; chill in the fridge for at least two hours until the puddings are set.

4.   Garnish: Top each ramekin with a few blueberries or pomegranate seeds.


Use 72% chocolate rather than white chocolate… yum!

Garnish with sifted cocoa or cocoa nibs rather than fruit.

Add 1-2 fl oz of limoncello liqueur and process with the other ingredients.

Use the juice and zest of two limes rather than the lemon.

And HERE is the printer-friendly .pdf file!