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Texas Kitchen: Claire Cary’s vegan chocolate mousse recipe

A spoonful of vegan chocolate mousse by Claire Cary Photo by Claire Cary

After years of dealing with health issues, Austin-based food blogger Claire Cary found the culprit: celiac disease. After she was diagnosed, Cary started a blog to document how she creates new recipes to fit her dietary needs. Recipes on her blog are gluten-free, and several include vegetarian and vegan options.

Cary’s crave-worthy vegan chocolate mousse is made with silken tofu, of all things,  (don’t knock it till you try it). Other gluten-free recipes are inspired by childhood favorites or restaurant classics.

When it comes to making gluten-free twists on her favorite dishes, Cary says, getting the flavor right is simple but the textures can be challenging: “It takes a lot of trial and error, and testing different flours.” This silky and creamy chocolate mousse hits the mark.

Claire Cary holding a slice of cake while seated on a kitchen counter

Photo by Ailin Rachael Hyde

Vegan chocolate mousse


  • 8 to 10 ounces semisweet chocolate
  • 1 package (16 ounces) silken tofu
  • 3 to 4 tablespoons maple syrup
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • Coconut whipped cream, optional
  • Chocolate shavings or berries, optional
A cup of vegan chocolate mousse topped with coconut whipped cream and chocolate shavings

Claire Cary's vegan chocolate mousse is topped with coconut whipped cream and chocolate shavings. Photo by Claire Cary


Melt the chocolate in the microwave in 2 to 3 intervals of 25 to 30 seconds, stirring between each interval. Add melted chocolate and the rest of the essential ingredients to a food processor or high-speed blender. Blend until completely smooth. Taste and adjust flavor by adding more maple syrup, as desired. Transfer to a container and let set in the fridge for at least 2 hours.

Tip: Serve with coconut whipped cream and chocolate shavings or berries.

More recipes:

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