The Best Vegan Chocolate Mousse
Get ready for the richest, creamiest, most indulgent vegan chocolate mousse ever! This delicious dairy-free mousse will blow your mind. The best part: it whips up in minutes and requires only 6 ingredients!
One would think vegan mousse would be a difficult thing to make. I mean, conventional mousses are made from both eggs and whipped cream. The eggs and cream are what give most mousses their characteristic light and fluffy texture.
Replicating that with vegan ingredients must be tough, right?
Well guess what? It’s not!
In fact, making eggless and dairy-free mousse is pretty simple. The magic ingredient is coconut cream!
Coconut cream gives you all the richness of heavy cream, and it’s great at trapping air bubbles. As a total chocaholic who absolutely LOVED her chocolate mousse growing up, I can say with absolute certainty that this vegan chocolate mousse is as good as the real deal. Maybe better!
Jump to:
Ingredients You’ll Need
- Vegan chocolate chips. I used Enjoy Life brand, which is available at many supermarkets.
- Coconut cream. Lots of stores sell this in cans, near the coconut milk. If you can’t find it, buy a couple of cans of full-fat coconut milk instead, chill them in the fridge for about a day, then take them out and let them come up to room temperature. Open them up and drain the water. What’s left in the can will be coconut cream. You’ll need 1 ¾ cups of it.
- Cocoa powder.
- Powdered sugar. Make sure to buy organic powdered sugar in order to keep the recipe vegan.
- Vanilla extract.
- Salt.
How to Make Vegan Chocolate Mousse
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Melt your vegan chocolate chips. The easiest way to do this is by placing them into a bowl and microwaving them in 30 second increments, stirring vigorously between zaps. Be sure not to overheat them.
- Scoop your coconut cream into a large mixing bowl. Be sure to include just the cream — any liquid in the can should be discarded or used for another purpose.
- Tip: Make sure your coconut cream is at room temperature. A lot of people like to chill their coconut cream in order to encourage separation of the coconut water. This is fine, but remember to take it out of the fridge a half day or so before using it. If your coconut cream is too cold it can cause your chocolate to harden and you’ll end up with some chunks in your mousse (it will still be delicious though!). If it’s too warm it won’t get fluffy.
- Use an electric mixer or stand mixer on high speed to beat the coconut cream until fluffy. This should only take a minute or so.
- Beat the cocoa powder, powdered sugar, vanilla and salt into the coconut cream mixture.
- Begin drizzling in the melted chocolate. Continue beating the mixture until everything is combined.
- Divide your vegan chocolate mousse into serving containers. Cover them up and stick then in the fridge until thoroughly chilled.
- Uncover, top your mousse cups if desired, and enjoy!
Leftovers & Storage
Store leftover mousse in sealed containers and it will keep in the refrigerator for about 4 to 6 days.
Frequently Asked Questions
It is!
Try dairy free whipped cream (such as Reddi-Wip almond milk whipped topping), fresh berries, chocolate sauce, or chocolate shavings.
I’m afraid there’s no direct substitute for the coconut cream in this recipe, but you may want to give my vegan chocolate pudding a try. It’s very fluffy, like a mousse, and the main ingredient is silken tofu.
More Vegan Chocolate Recipes
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The Best Vegan Chocolate Mousse
Get ready for the richest, creamiest, most indulgent vegan chocolate mousse ever! This delicious dairy-free mousse will blow your mind. The best part: it whips up in minutes and requires only 6 ingredients!
Ingredients
-
⅓
cup
vegan chocolate chips -
1
(14 ounce or 400 gram) can
coconut cream*,
at room temperature -
¼
cup
cocoa powder -
3
tablespoons
organic powdered sugar -
¼
teaspoon
vanilla extract -
Pinch
salt
Instructions
-
Place the chocolate chips into a medium-sized microwave safe bowl and microwave them in 30 second increments, stirring between each increment, just until they’re melted.
-
Transfer the coconut cream to a large mixing bowl and beat it on high speed with an electric mixer until fluffy and creamy, about 1 minute.
-
Beat the cocoa, powdered sugar, vanilla and salt into the coconut cream.
-
Drizzle in the melted chocolate and quickly beat it in. Continue beating until the mixture is fully combined.
-
Transfer the mousse to serving cups and seal them tightly. Place the mousse in the fridge and chill until ready to serve.
-
Top your mousse with toppings of choice and serve.
Recipe Notes
* If you can’t find coconut cream, buy a couple cans of full-fat coconut milk, chill them in the fridge for a day, then take them out and let them come back up to room temperature. Open them and drain off the liquid that has separated out. The remaining solids are coconut cream. You’ll need 1 ¾ cups.
Nutrition Facts
The Best Vegan Chocolate Mousse
Amount Per Serving (0.5 cups)
Calories 324
Calories from Fat 256
% Daily Value*
Fat 28.4g44%
Saturated Fat 24.3g122%
Sodium 52mg2%
Potassium 412mg12%
Carbohydrates 21.5g7%
Fiber 3.9g16%
Protein 4g8%
Calcium 23mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
