Vegan chocolate mousse with non-dairy whipped cream. Made with only four simple ingredients. Coconut cream and chocolate are whipped into a light and airy texture. Share this delicious vegan dessert with someone you love.
Whenever I make this I’m met with “are you SURE this is vegan? There has to be heavy cream in this! NO WAY this is vegan”. This decadent recipe is the perfect dessert for a special occasion. This simple dessert is great for a sweet valentine’s day treat for chocolate lovers. Satisfy your chocolate cravings.
This vegan mousse is
- The easiest recipe you will find
- No bake
- Eggless
- Dairy free
- Vegan
- Gluten free
- Made with simple ingredients
Ingredients
- Full fat coconut milk – This is what we’re using as the base of our vegan whipped cream and chocolate mousse. It’s the key ingredient. Make sure to put it in the fridge for at least 24 hours then separate the coconut cream from the liquid. If you want to substitute coconut milk, you can use silken tofu instead for a nice creamy texture.
- Cocoa powder – you can also use dairy free melted chocolate to make this even more rich or cacao powder. Just melt chocolate in a small saucepan before mixing in.
- Vanilla extract
- Sugar – You can white sugar, coconut sugar or pure maple syrup. Coconut sugar is a bit healthier because it’s less processed. That means it still has its fiber and minerals intact.
- Powdered sugar – this helps create the whippable cream that goes on top of the mousse.
- Salt – Just a little pinch to bring out the flavors even more.
Recipe tips
This easy vegan dessert is great for a dinner party. It never fails to impress guests at a dinner party because it’s so rich, creamy and delicious. Make everything the night before and then have it all ready to go the day of the party. Just keep everything in the fridge.
For best results, remember to put the cans of coconut milk in the fridge for at least 24 hours before making this. It helps to separate the coconut cream from the coconut water. So, once you get home from the grocery store, throw that coconut milk in the fridge right away. I always try to have a can in the fridge at all times.
No need to use a food processor, the easiest way to make this recipe is with an hand mixer and a large bowl. You can even throw all of the ingredients into the bowl of a stand mixer and use the whisk attachment for the best texture.
And as an added bonus, the chocolate mousse is also an amazing vegan frosting for a birthday cake.
I love topping this indulgent vegan chocolate mousse with a little bit of chocolate shavings or fresh berries as well. Strawberries or raspberries go extremely well with this.
How to store
This is great to make ahead and then keep it in the fridge until you’re ready. This will last about a week in the fridge (if you can resist from eating it) in an airtight container.
More vegan desserts to try
- Vegan black bean brownies
- Vegan oatmeal raisin cookies
- Vegan chocolate chip muffins
- Vegan peanut butter chocolate chip cookies
If you loved this recipe, leave a star rating on the recipe card and comment below!
Vegan chocolate mousse
Ingredients
Chocolate mousse
- 14 ounces full fat coconut milk (chilled in fridge for at least 24 hours)
- 4 tablespoons cocoa powder
- ½ cup coconut sugar (or cane sugar)
- 1 teaspoon vanilla
Vegan whipped cream
- 14 ounces full fat coconut milk (chilled in fridge for 24 hours)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
Chocolate mousse
- Put the coconut milk in the fridge for 24 hours. Once coconut milk has been chilled, gently turn can upside down.14 ounces full fat coconut milk
- Open can from the bottom. Strain the water away from the cream using the lid of the can – you can save the water for smoothies
- Put the coconut cream in a large mixing bowl. Add the cocoa powder, coconut sugar and vanilla and whip with an electric mixer until everything is smooth and well combined.14 ounces full fat coconut milk, 4 tablespoons cocoa powder, ½ cup coconut sugar, 1 teaspoon vanilla
- If mousse is a bit watery, let it sit in the fridge for a few hours
- Once ready to eat, make the whipped cream and enjoy!
Coconut whipped cream
- Put the can of coconut milk in the fridge for 24 hours. Once coconut milk has been chilled, gently turn can upside down.14 ounces full fat coconut milk
- Open can from the bottom. Strain the water away from the cream using the lid of the can – you can save the water for smoothies
- In a mixing bowl, using an electric mixer, mix together coconut cream, vanilla and sugar for 2-3 minutes.14 ounces full fat coconut milk, 3 tablespoons powdered sugar, 1 teaspoon vanilla
Assemble
- In a glass or mug, layer the chocolate mousse, then a layer of whipped cream. Keep layering like that and top with vegan whipped cream.
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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