This secretly vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you will ever eat, vegan or not!
Soy Free
Dairy Free
Vegan
Keto Friendly
No Heavy Cream
A simple and silky-smooth chocolate mousse you can whip up in minutes, no stove required!
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This tastes like fancy-restaurant chocolate mousse.
Like I-should-put-on-makeup-and-heels chocolate mousse.
Or I-totally-went-to-culinary-school-in-France chocolate mousse.
Serve it to guests, and they will think you spent hours preparing the luxuriously smooth and velvety chocolate dessert.
But there’s no need to dress up, and you definitely don’t need a culinary degree, because the recipe is deceptively easy to make!
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Serve the chocolate coconut mousse plain, or it also makes a great chocolate frosting for any of the following:
Keto Cake (flourless recipe)
Vegan Chocolate Mousse Ingredients
This easy vegan chocolate mousse calls for just three ingredients, no aquafaba, avocado, or tofu required.
I like to add a tablespoon of dutch cocoa powder for a richer flavor, but you can skip it if you don’t have any on hand. Be sure to use full-fat canned coconut milk or coconut cream for best results, as it will not whip up with reduced fat or carton coconutmilk.
Once you have the basics down, feel free to add a little vanilla extract or whip in a banana, 1/2 tsp instant coffee, or 2-3 tablespoons of peanut butter to make an out-of-this-world delicious chocolate peanut butter mousse.
Above – watch the video how to make vegan chocolate mousse.
Vegan Chocolate Mousse
Ingredients
- 1 can coconut milk or cream (For coconut-free, try: Healthy Chocolate Pudding or Avocado Chocolate Mousse)
- 1/4 cup cocoa powder
- 1 tbsp dutch cocoa powder or additional regular
- 3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)
- optional 1/2 tsp pure vanilla extract
- optional 2-3 tbsp peanut butter
Instructions
- Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there’s always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts
Video
Notes
MORE VEGAN CHOCOLATE RECIPES
Hi,
I left a question, but I don’t see it, so I’ll do it again. Sorry if it shows up twice.
I’m just wondering how much of the actual coconut cream we’re supposed to use? There are different size cans.
Thanks for your help.
I used a can with less of the coconut cream and more of the coconut cream. It worked both ways. I would say the more the better but either way. Just use how ever much is in the can and if it doesn’t I would go from there and either add more or less depending on how it turns out.
Hi Lynda!
A can of Thai brand coconut cream here in the states is 13.66 fluid ounces, or 403 ml. Hope that helps!
I used a 400 ml can 🙂 worked fine
PS I forgot to separate the water and the cream and used extra cacao powder to help thickening – it worked a treat
Was hoping someone else was over eager and didn’t read the instructions before starting. 😆 Thanks for the tip!
This was amazing and so simple to make! I used allulose as my sweetener and topped it with raspberries! My coconut milk did not separate (despite being in the fridge for 8+ hours) so I used a strainer to get a lot of the liquid out. I may try freezing it next time instead.
Boo hoo hooooo…. I ruined it somehow- it curdled after I mixed it! I thought I followed the recipe to the letter, but evidently, I did something wrong. I used Thai Kitchen coconut cream, and spooned it out of the can so I didn’t get any of the water. As soon as I added the rest of the ingredients, it curdled.
Amazing 🤩
I failed so very often on traditionell chocolate mousse – folding beaten egg white under is just not mine! Tried avocado – wanna-be chocolate mousse (yuk!)…
Finally this vegan recipe makes all teh difference!!! It is so simple, so fast and yet so delicious 🤤. Ridiculously awesome and yummy! 50 stars ✨ ⭐️ 💫 from me! My guests loved it too!!
The recipe instructions say you can save the unused watery part of the coconut milk for another recipe. What other recipe would use the water from a can of coconut milk? Would love some suggestions please!
Just add it to a smoothie recipe, such as Katie’s watermelon juice or green smoothie recipe: https://lett-trim.today/green-smoothie-recipe/%3C/a%3E%3C/p%3E
As some chia seeds, and a tad bit of maple syrup and an extract of some type, or rose water like I do. Yummy.
I use it like a milk substitute. It tastes wonderful as a milk substitute in pineapple upside-down cake!
I used granulated sugar. Was very crunchy.
Everytime I make this it never turns out thick what am I doing wrong????
Hi, are you using coconut milk from a can or carton? What brand? Have you ever made the non-chocolate version before (coconut whipped cream) successfully?
Does this have a peanut butter flavor at all? I’m excited to try it but don’t want a peanut butter taste
Hi! The peanut butter is optional so just leave it out 🙂
Oh, perfect! I missed that before. I was also wondering, are there recipes on this blog that use the watery part of the coconut milk (so as not to waste it)?
Sure! We don’t have a tab for it and haven’t tried it anywhere, but most likely any of the recipes that call for water (such as the vegan chocolate cake or breakfast donuts) could sub coconut water/liquid with good results.
wow, delicious and so easy . Chocolate mouse from the pantry! I love this recipe.
I used coconut cream organic one didn’t change after beating for so long even put it in my nutri bullet I had the cream in fridge for 2-3 days there was no water in it was all cream same texture throughout the whole can, would thus be my brand was Chefs choice , any one know if a cream that has water in it ? Or a brand organic preferably that does work please , also is there anything this cream can be used for
One of my new favorite recipes!
I have made this recipe a few times and have now found the best suited coconut cream in Australia for it. Macro Coconut Cream from Woolworths. I refrigerated the cream overnight and was able to use the whole tin. There was a very small amount of liquid at the bottom so I managed to get quite a bit of cream. I used both types of cocoa powder and also included the vanilla. IT IS THE BEST mousse ever. Thank you so much for the recipe Katie. Vegan is good!
Thank YOU so much for making it 🙂
what size can???
Hi, use a regular size can (not a mini one), around 13.6 to 14 oz.
This is my favorite guilty pleasure…that doesn’t make me feel all that guilty! By far the creamiest mousse I’ve encountered. Just shared the recipe with a friend today.
Thank you for trying it!
Hello! Would the consistency affect if I add raspberry jam to the mousse? I’m
Thinking frosting a chocolate cake with this❤️
Hmm honestly we have never tried so really can’t say if it would water down the mousse or not or change the texture in a not so great way. Be sure to report back if you try!