The Ultimate Vegan Valentine’s Chocolate Mousse with Crunchy Candied Nuts

Wed, 11 February 2026

The Ultimate Vegan Valentine’s Chocolate Mousse with Crunchy Candied Nuts

Rich, silky and properly indulgent — this is a chocolate mousse that behaves like a dessert, not a regret.

No cream, no eggs, no drama. Fully plant-powered and luxurious enough for Valentine’s Day… or a Tuesday night when you fancy treating yourself.

INGREDIENTS

The Crunchy Stuff (Candied Nuts)

• 65 g coconut sugar
• 120 ml water
• A pinch of flaky sea salt
• 145 g mixed nuts, roughly chopped
• (Walnuts and almonds = elite combo)

The Chocolatey Stuff

• 250 g dairy-free dark chocolate
• (Good quality — don’t cheap out here)

The Silky Stuff

• 700 g silken tofu
• 125 g maple syrup
• 1 tbsp vanilla bean paste

The Fluffy Stuff

• 1 x 400 g tin chickpeas
• (We’re using the liquid — aquafaba)

METHOD

First Up: The Crunchy Stuff (Candied Nuts)

1. Add the coconut sugar, water and salt to a saucepan over medium heat.
2. Bring to a gentle simmer, stirring until the sugar has fully dissolved.
3. Tip in the nuts, give everything a good stir and let it bubble away for about 20 minutes, stirring occasionally.
4. You’re after slightly translucent nuts and a syrup that’s reduced right down.
5. Preheat the oven to 150°C / 300°F.
6. Line a baking tray with parchment paper and spread the nuts out in an even layer.
7. Bake for 10–15 minutes until golden and sticky.
8. Leave to cool completely, then break into crunchy little nuggets of joy.

Now for the Star: The Mousse

1. The Chocolatey Stuff

1. Set a small pan over medium-low heat and half-fill with boiling water.
2. Place a heatproof bowl on top (don’t let it touch the water).
3. Break in the chocolate and melt gently, stirring now and then — about 5 minutes.
4. Set aside to cool slightly.

2. The Silky Stuff

1. Line a bowl with a clean muslin or tea towel.
2. Add the silken tofu, gather up the cloth and gently squeeze out most of the excess liquid.
3. Not bone dry — just not swimming.
4. Add the tofu to a food processor with the maple syrup and vanilla.
5. Blitz for 1–2 minutes until smooth and creamy.

3. The Fluffy Stuff

1. Drain the chickpeas (save them for hummus — waste not).
2. Pour the liquid into a clean bowl and whisk with an electric whisk for 5–8 minutes until stiff peaks form.
3. Don’t attempt this by hand unless you fancy cancelling arm day.

4. Bring It All Together

• Fold the melted chocolate into the silky tofu mixture until glossy and smooth.
• Gently fold in the whipped aquafaba — slow and steady.
• You’ll lose a bit of air, that’s totally normal.

5. Portion & Chill

1. Divide the mousse between small bowls, espresso cups or cute teacups.
2. Chill for at least 15 minutes, ideally 2–4 hours.

TO SERVE

Top with the candied nuts, shaved dairy-free dark chocolate or crushed biscuits for extra crunch.

Serve chilled and enjoy — with company or very happily on your own.

CHEF’S NOTES

The mousse keeps for up to a week in the fridge, well covered.

Candied nuts store brilliantly in a jar at room temperature — if they survive that long.

Like all good desserts, this somehow tastes even better the next day.