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
My mum and I tried this the other day and once chilled it was really, really good! The flavour was wonderful and the texture was very enjoyable.
There wasn’t much mousse when it was made, though, so next time we’re doubling the Ingredients!
This is really delicious, thanks !!
Just made this. It’s the best chocolate mousse. I will double the recipe next time. I also made the coconut whipped cream. Came out perfect. Looking forward to trying more of your recipes. Thank you!!!!
When adding coffee, do I dissolve it in water?
We just add the instant coffee granules as-is. No need to add extra liquid!
Thanks!
Great recipe!!!
Loved it! Thanks Katie!
Love this ! Decadent chocolate mousse with a nice hint of the coconut flavour and so easy to make !
So good. I’ve been buying an organic one for $11.00 for 2 tiny tubs for my daughter who is allergic to sulphites. Tried this and my daughter says better than bought ones. They are made on cashews. I added organic mint extract and organic chocolate from Aldi grated, not vegan. Really nice. I notice the bought one adds cherry powder to their cherry one so I might try dehydrating different fruit and milling it so it adds flavour and no moisture. I used all organic ingredients and it cost me less than $3.00 with Aldi organic coconut cream. Thanks for the great recipe. So fast and easy yo make 🙂
Why why why do blogger always put 1 can of this or that. You do realize cans come in different sizes all over the world.
13.5 ounces or 400 milliliters
Absolutely AMAZING!
All my my non vegan friends loved it so much !
Thank you for this delicious recipe and the beauty of that succulent mousse is that is extremely easy to do !
Merci ❤️
Amazing and the easiest!!!
Made this for dinner party and it was a huge hit!
Hi,
I haven’t tried the recipe yet, but I was wondering if the 1/2 tsp of instant coffee is brewed or just the ground beans?
Thanks!
Hi! It is instant grounds.
Can you make this with coconut milk powder? I tend to have a bag of powder and rehydrate it with warm/hot water to thicken soups that would otherwise use cream of half-amd-half. I assume it would need to be refrigerated after before making this
I’ve used this for icing/frosting. Delicious. Could I freeze leftover mousse for another batch of cupcakes another day?
Hmm sorry we have not tried!
Absolutely delicious and so easy to make. My husband loves dessert but especially ice cream. We are new to the vegan lifestyle so are still trying to figure out what to eat. This was perfect. He loves chocolate and peanut butter so we made it with both and used swerve powdered sugar.
I’m using the solid coconut milk from a TJ’s can, but it looks like riced cauliflower. What I’m I doing wrong? It came out in chunks vs your video which looks creamy.