Vegan chocolate mousse

5 from 1 vote

Decadent, easy and airy vegan chocolate mousse with coconut whipped cream

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 483kcal

Author: Maria

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!

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

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.

Be careful not to move the can too much when turning upside down

The longer the can of coconut milk is in the fridge, the better the cream will separate from the water.

Mousse tastes even better once it's been sitting in the fridge for a few hours.