Crystal sugar-free chocolate mousse | Recipe

Layered dessert with fresh mango and natural sweetness from dates

Text:
Katharina Kuhlmann

Photography:
© Marzia Balza

18 June 2026

Mehrere Dessertgläser geschichtet mit Schokoladenmousse, frischen Mangostückchen und Schokoladendekoration.

This vegan chocolate mousse is made entirely without granulated sugar. Alongside a layer of fresh mango, the natural sweetness of the dates – which are also included in the chocolate – provides a subtle sweetness. The silken tofu-based mousse contains just four ingredients and is very quick and easy to make in a blender. An optional garnish, such as nuts, completes this dessert, which is perfect for any occasion.

Why the "Dark Date Sugar" matches perfectly with this chocolate mousse

VIVANI’s date chocolates contain absolutely no added granulated sugar. By using only finely ground dates, the chocolate acquires a naturally sweet, caramel-like flavour with hints of fruity tartness. This alternative sweetener is completely unrefined, meaning that valuable minerals, vitamins and fibre are preserved. The notes of fine organic cocoa from the Dominican Republic harmonise perfectly with this special sweetness.

VIVANI’s Dark Date Sugar variety, with a 60% cocoa content, provides this mousse with a particularly balanced chocolate flavour and a subtle, caramel-like sweetness. The sweetness can be further enhanced by adding chopped dates. The mango fruit component introduces refreshing flavours that create an exciting contrast with the chocolate.

RECIPE: CRYSTAL SUGAR-FREE CHOCOLATE MOUSSE

Ingredients

Serves 4 dessert glasses

80 g

VIVANI Dark Date Sugar 60 % Cocoa

300 g

silken tofu

dates

ripe mango

For decoration (optional):

mango pieces

nuts (e.g. hazelnuts) or almonds

extra chocolate pieces

making

working time
approx. 20 minutes

waiting / cooling time
2 hours minimum

level of difficulty
easy

N°

Cover the dates just with hot water and leave to soak for 10 minutes. Then chop very finely.

Melt the chocolate in a bain-marie and leave to cool slightly.

Place the silken tofu and melted chocolate in a blender and blend until very smooth and creamy.

Add the chopped dates to the mousse and stir until they are evenly incorporated.

Cover the mousse and chill in the fridge for at least 2 hours.

Meanwhile, peel the mango, cut the pulp into small cubes and divide between 4 dessert glasses.

Now spoon the chilled chocolate mousse on top and, if desired, decorate with mango pieces, nuts and chocolate chips before serving.

Alternatives & Tips:

Smoother: If using a powerful blender, the soaked dates can be blended directly with the tofu and chocolate. This makes the mousse particularly smooth and even.
Lighter & creamier: For a slightly lighter, creamier texture, add 1–2 tbsp of the date soaking liquid whilst blending.
Sweetness: Depending on the ripeness of the mango, the number of dates can be adjusted to 5–7. Ripe, aromatic mangoes require less additional sweetness.
Less sweet: The mousse can also be made using VIVANI Fine Dark Date Sugar with 80% Cocoa and without any additional dates. This results in even less fructose and an even more intense cocoa flavour.
Preparation: The mousse can be prepared up to 24 hours in advance and stored in the fridge. Cut the mango just before serving so that it remains fresh and juicy.

Dark Date Sugar

60 % Cocoa | vegan | natural sweetness from 100% dates

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