Vegan Chocolate Mousse

Indulge in a decadent little dessert that’s completely egg-free, dairy-free, and gelatin-free.

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Whoever said “vegan desserts aren’t as good” clearly hasn’t tried this vegan chocolate mousse. It’s got only five ingredients: cocoa powder, sugar, salt, vanilla, and the cream separated out from a can of coconut milk. All of these are whipped together to create a rich, fluffy mousse that makes me drool just thinking about it!

Believe it or not, vegan chocolate mousse can be a luxurious dessert or afternoon pick-me-up. If you enjoy it as a snack, I recommend adding nuts or seeds for a little boost of protein.

Not only is this dish totally tasty, it’s also incredibly easy to make. Simply whip the coconut cream, mix in the rest of the ingredients, and then let it sit in the fridge for at least an hour. This is a straightforward, simple kind of recipe that you and your loved ones can make to conquer those chocolate cravings together! Whether it’s for a special occasion or not, this velvety sweet treat is sure to satisfy.

Is Vegan Chocolate Mousse Healthy?

At first glance, the term “vegan” might have us thinking that it’s healthy, but that’s not always the case. (After all, even Oreos are vegan!) This is a sugary treat, meant to be enjoyed once in a while, without much nutritional value. That’s why I mentioned adding some nuts or seeds for some extra protein, but you could also add a cup of plant-based yogurt for gut-friendly probiotics. This turns it into more of a breakfast or brunch than just an “empty calorie” dessert.

The Marvelous History of Mousse

In 18th-century France, mousse (meaning “foam” in French) was born. Contrary to popular belief, mousse can be either sweet or savory, with a consistently fluffy and foam-like texture (hence the name). Chocolate mousse in particular is usually made from whipped cream, whipped egg whites, or both, with added sugar and bittersweet chocolate. In this vegan version, coconut cream is whipped to perfection to mimic the frothy quality of classic mousse, and by my estimation it exceeds expectations!

INGREDIENTS

1 can (15 ounces) full-fat coconut milk, chilled overnight
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
Pinch of kosher salt
1 teaspoon vanilla extract

INSTRUCTIONS

Chill

Chill coconut milk overnight and separate cream.

Whip

Whip coconut cream and mix with cocoa, sugar, salt, and vanilla.

Set

Chill the mousse to set before serving.

Devour!

FAQs & Tips

How to Make Ahead and Store

Store vegan chocolate mousse in airtight jars in the fridge for 5-6 days, or store in the freezer for up to 3 months. If you freeze it, make sure to thaw it in the fridge overnight before serving. Give it a good stir and enjoy!

Why Does The Coconut Cream Have To Be Chilled?

Chilling the coconut cream helps it to separate, so that you can scoop the coconut solids from the liquid and reserve the liquid for another recipe.

Can I Use Cacao Powder Instead Of Cocoa?

Absolutely! I often prefer to use cacao powder in my baking because it’s less processed than alkalized cocoa powder. In my opinion, it’s also more flavorful.

Why Is My Chocolate Mousse Grainy?

If you follow this recipe closely, you won’t get grainy mousse, because it calls for powdered sugar. If you use regular sugar, however, you run the risk of getting a sand-like texture because not all of the sugar crystals will dissolve. I suggest sticking to powdered sugar, or using maple syrup as an unrefined alternative.

Serving Suggestions

Treat yourself to a bowl of vegan chocolate mousse topped with chocolate shavings, cacao nibs, coconut flakes, or sprinkles. I like to top mine with Chocolate-Covered Raspberries, Chocolate-Covered Strawberries, or Strawberry Whipped Cream for some pink pizzazz. (Note that these recipes need a few alternative ingredients to make them vegan.) To get real indulgent, you could also swirl in a few tablespoons of Walnut Butter.