Maple-Espresso Chocolate Mousse

Maple-Espresso Chocolate Mousse 

Makes 4 to 8 servings

Prep time: 10 minutes / Refrigeration Time: 4 hours to overnight

Need a decadent tasting chocolaty, dairy and egg-free pudding? This grown up, not-too-sweet, coffee, maple, and vanilla laced mousse is super creamy and smooth, designed to please all of the chocolate and coffee fans at your table! Wow.


¼ c. milkadamia Unsweetened Vanilla

⅓ c. strong brewed coffee or espresso 

3 Tbsp. maple syrup 

¾ block (about 12 ounces) extra-firm regular tofu (refrigerated tub), drained and crumbled

1 c. vegan chocolate chips (55% to 60% cacao)


  1. Heat the dairy-free milk, brewed coffee, and maple syrup, in a small saucepan over medium-low heat until simmering hot.
  2. Put the tofu in a high-performance blending appliance. Add the chocolate chips. Pour in the simmering dairy-free milk mixture and process for 30 seconds to 1 minute, or until completely smooth.
  3. Spoon the mixture into four medium-sized dessert dishes or eight espresso cups, and refrigerate for 4 to 24 hours. Serve chilled with a generous dollop of Vegan Whipped Topping spooned on top, if desired. 

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

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