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Vegan Chocolate Mousse

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This four ingredient vegan chocolate mousse is so rich and creamy! Coconut cream gives it the best texture, and it takes just a few minutes to make. This is the perfect quick, healthy chocolate dessert.

Vegan chocolate mousse with whipped coconut cream in a glass dish

Sometimes you need a rich dose of chocolate at the end of a long day. This coconut milk chocolate mousse is just the thing to satisfy your sweet tooth.

Made with whipped coconut cream, this luscious vegan chocolate mousse is just as good as its dairy-based counterpart. The texture is thick and creamy, and the flavor is delicious. 

This recipe typically requires about 30 minutes in the refrigerator to thicken up to a classic mousse texture, but it can also be enjoyed immediately after mixing if you just can’t wait.

Vegan chocolate mousse in a spoon

Vegan Chocolate Mousse Tips

While this recipe takes just a few minutes to make, there are a couple important things that you’ll need to do ahead of time before you get started.

First, you’ll need to refrigerate canned, full fat coconut milk so the coconut cream becomes solid at the top of the can. It should be refrigerated for at least a few hours, or ideally overnight.

Second, it’s important to place the mixing bowl and the whisk attachment in the freezer for at least 15 minutes before mixing the coconut cream. If you skip this step, this vegan chocolate mousse recipe won’t work. The image below shows coconut cream whipped in an unchilled bowl on the left, and a chilled bowl on the right. Everything needs to be cold in order to achieve the proper whipped texture.

The amount of coconut cream will vary from can to can of full fat coconut milk. Typically, about two-thirds of the can should be coconut cream at the top, with coconut water in the bottom third of the can. In case your can has less coconut cream than that, you may want to buy an extra can so you’ll have enough.

This vegan chocolate mousse can be adjusted to taste. If you want a sweeter or darker chocolate mousse, add a bit more pure maple syrup or a bit more cocoa powder. You can taste the recipe after it’s finished whipping, and adjust as desired.

For a variation, add a tablespoon of creamy peanut butter or almond butter to the mixture along with the cocoa powder. This will make it a bit thicker, and it will also give it a chocolate/nut butter combination flavor.

If you’d like to garnish this vegan chocolate mousse with whipped coconut topping as seen in my photos, you can find instructions for my vegan whipped cream here. Try my chocolate oat pudding for another easy vegan chocolate dessert.

Vegan Chocolate Mousse

This four ingredient vegan chocolate mousse is so rich and creamy!
Print Recipe
5 from 1 vote
Coconut milk chocolate mousse in a glass dish
Prep Time:5 mins
Refrigeration Time:30 mins
Total Time:35 mins

Ingredients

Instructions

  • Refrigerate the canned coconut milk for at least two hours, or preferably overnight. Place a metal or glass mixing bowl and electric mixer beaters (or Kitchenaid whisk attachment) in the freezer for at least 15 minutes. (Note: If you skip this step, the recipe won’t work. Everything needs to be cold.)
  • Separate the coconut cream from the coconut water in the can. Set aside the water to use another time, and place the coconut cream in the chilled mixing bowl. Using a Kitchenaid mixer or hand mixer, whip the cream for 30 seconds on medium speed. Turn off the mixer and scrape down the sides of the bowl, then set the speed to high and whip for another 2 to 3 minutes, until light and fluffy. (You may need to scrape down the sides of the bowl a few times). Once the cream is fluffy and it resembles whipped cream, add the cocoa powder, maple syrup, and vanilla extract. Whip on low for 10 seconds to mix in the cocoa powder, then scrape down the sides. Increase the speed to high, and whip for another 30 seconds. Taste the mixture, and adjust the amount of cocoa powder or pure maple syrup if desired. (If you do add any, whip them into the mixture for 10 seconds.)
  • Divide into 4 portions. It’s best to refrigerate the mousse for at least 30 minutes before serving.

Nutrition

Calories: 245kcal | Carbohydrates: 14g | Protein: 2g | Fat: 22g | Saturated Fat: 19g | Sodium: 15mg | Potassium: 292mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg
Servings: 4
Calories: 245kcal
Cost: $.53 per serving

Price Breakdown

This recipe costs $2.12 to make, or $.53 per serving. I get organic full-fat coconut milk for $1.50 per can at Costco, and this is the bulk of the expense. Try this delicious, affordable vegan chocolate mousse for a satisfying treat.

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Vegan chocolate mousse collage

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