These irresistible chocolate mousse cups, also known as “dirt cups,” are made with a rich and creamy chocolate tofu mousse, topped with crunchy chocolate mint cookie crumbs and fresh mint. Easy to assemble and completely no-bake, they’re a deliciously fun dessert that’s perfect for summer entertaining!
The Ingredients
- Silken tofu. Only silken/soft tofu will work for this recipe. Medium or firm tofu will not create the same mousse-like texture.
- Dark chocolate. I like to use 70% dark chocolate. Any type of chocolate you like can be used.
- Maple syrup. Adds a bit of natural sweetness.
- Coffee. I use instant coffee because it’s so easy! A strong brewed coffee or espresso can be used as well.
- Almond milk. Any type of milk can be used.
- Vanilla extract. Rounds out the flavors.
- Sea salt. Don’t skip this one! Just a pinch brings out the flavors in the mousse.
- Chocolate mint cookies. Any type of crunchy chocolate mint cookie can be used. If you can’t find any, use plain chocolate cookies and add mint extract to the mousse or use mint chocolate.
- Fresh mint. Use mint on the stem for the sprout topping.
How To Make The Mousse
No-bake recipes are some of my absolute favorites and these mousse cups are no exception. They come together in just 20 minutes and taste incredibly rich and delicious. You will never know that the main ingredient is tofu!
Begin by making the ‘dirt’ by processing the cookies into crumbs.
Next, process the mousse ingredients until smooth and pour in the melted chocolate. You will have a thick and velvety mousse that is just so delectable!
Why You Will Love This Mousse
✓ No-bake
✓ Make ahead
✓ Smooth and decadent
✓ Not too sweet
✓ Simple ingredients
✓ Fun for kids
✓ Versatile
Looking For More Easy No-Bake Recipes?
- No-Bake Coconut Raspberry Bars
- Vegan Rum Balls
- No-Bake Chocolate Mint Squares
- Blueberry Cheesecake Chocolate Cups
- Chocolate Peanut Butter Lollipops
- Vegan Peppermint Patties
- Vegan White Chocolate With Superfoods From Scratch
Summer is the perfect time for easy, no-bake recipes, and this one is a real crowd-pleaser! In just 20 minutes, you’ll have a rich and creamy mousse that’s packed with protein, perfectly balanced in sweetness, and delicious enough to satisfy everyone, whether they’re vegan, gluten-free or simply chocolate lovers. I hope that you get to try this recipe and love it as much as we do! Please let us know what you think in the comments!
Chocolate Espresso Mint Mousse Cups (Vegan, Gluten Free)
Ingredients
- 1 1/4 cups silken (soft) tofu 300 grams
- 1 1/4 cups chopped 70% dark chocolate 150 grams
- 3 tablespoons instant coffee see notes
- 2 tablespoons boiling water for the instant coffee
- 2 tablespoons almond milk
- 2 tablespoons maple syrup
- 1/2 teapsoon vanilla extract
- pinch sea salt
Toppings
- 10-15 chocolate mint cookies see notes
- 4 sprigs of mint
Instructions
- Start by making the cookie crumbs. Add the cookies to a food processor and pulse into they're a coarse crumb. Transfer to a bowl and set aside. Wipe any excess crumbs from the food processor because you will be using it again.
- In a small bowl mix the instant coffee and boiling water. Stir until dissolved and set aside.
- Melt the chocolate. To do this add the chopped dark chocolate to a medium sized, heat proof bowl. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat.
- As the chocolate is melting make the mousse. Add the tofu, maple syrup, coffee, almond milk, vanilla extract and sea salt to the food processor. Process until smooth, scraping down the sides as needed.
- Add the melted chocolate to the food processor and blend until incorporated, scraping down the sides as needed.
- Fill four small bowls 2/3 of the way up with the chocolate mousse. If serving immediately top with a thin layer of the cookie crumbs and add a sprig of mint and a bamboo spoon (optional). If serving later, don't add any toppings and store the mousse covered in the fridge for up to 3 days. Add the toppings before serving. The mousse will become thicker and firmer after sitting in the fridge. Enjoy!
Notes
Nutrition
DID YOU MAKE THIS RECIPE?
Your feedback is always appreciated! Please leave a comment and star rating below. If you have a question please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
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