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Coconut milk chocolate mousse in a glass dish

Vegan Chocolate Mousse

This four ingredient vegan chocolate mousse is so rich and creamy!
Course Dessert
Cuisine American
Keyword Chocolate, Vegan
Prep Time 5 minutes
Refrigeration Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 245kcal
Cost $.53 per serving



  • 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.



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