This Vegan Chocolate Mousse is my go-to when I want a decadent dessert without the dairy or guilt. It’s rich, creamy, and full of deep chocolate flavor—all while being plant-based and incredibly easy to make. Whether I’m serving it to guests or just treating myself, this mousse always feels like a little bit of luxury in a cup.
Why I Love This Recipe
I love this recipe because it’s fast, fuss-free, and totally indulgent. It doesn’t require any fancy ingredients or complicated steps. The texture is silky smooth, and I can’t get enough of that rich chocolate taste. Plus, it’s a dessert I can enjoy knowing it’s made with simple, wholesome ingredients.
Ingredients
- 1 cup canned full-fat coconut milk (chilled overnight)
- 1 cup dairy-free dark chocolate chips or chopped dark chocolate
- 2 tablespoons maple syrup (or to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I chill the coconut milk overnight and scoop out the solid cream from the top, leaving the liquid behind.
- In a microwave-safe bowl or double boiler, I melt the chocolate until smooth, then let it cool slightly.
- In a mixing bowl, I beat the coconut cream until fluffy. I then add the maple syrup, vanilla, and salt.
- I slowly fold the cooled melted chocolate into the coconut mixture until fully combined and smooth.
- I spoon the mousse into small serving glasses or jars and refrigerate for at least 1 hour until set.
- I top with shaved chocolate, berries, or coconut whipped cream right before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
Variations
- Use avocado: I’ve blended in ripe avocado instead of coconut cream for a different texture and a dose of healthy fats.
- Add espresso powder: A pinch deepens the chocolate flavor beautifully.
- Make it spicy: I add a pinch of cayenne or cinnamon for a Mexican chocolate twist.
- Top with crushed nuts: Almonds or hazelnuts give it crunch and extra richness.
- Use flavored extracts: Peppermint or orange extract adds a fun seasonal twist.
Storage/Reheating
I keep this mousse covered in the fridge for up to 4 days. It sets even more as it chills, so I give it a quick stir if it thickens too much. I don’t recommend reheating—it’s best served cold or slightly softened at room temp for a few minutes before enjoying.
FAQs
Can I use lite coconut milk?
I don’t recommend it—the full-fat version gives the mousse its creamy texture. Lite coconut milk won’t whip up the same way.
Can I make this without coconut?
Yes! I’ve made versions using silken tofu or avocado as a base instead. The texture is different, but still delicious.
What kind of chocolate works best?
I use good-quality dairy-free dark chocolate with at least 60–70% cocoa for the richest flavor.
Can I freeze vegan chocolate mousse?
Yes, I freeze it in small containers for a firmer, ice cream-like texture. I let it thaw slightly before serving for a softer consistency.
Is this dessert kid-friendly?
Absolutely. It’s creamy and chocolatey, and most kids won’t even realize it’s vegan. I sometimes reduce the dark chocolate slightly if I want it a bit sweeter.
Conclusion
Vegan Chocolate Mousse is one of those magical recipes that feels indulgent but is secretly simple and wholesome. With just a handful of ingredients and no baking required, it’s the kind of treat I can whip up any time I want something special. Whether for a dinner party or a quiet night in, it always satisfies my sweet tooth.
Print
Vegan Chocolate Mousse
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chocolate Mousse is a rich, creamy, and indulgent dessert made with just a handful of plant-based ingredients. Full-fat coconut milk and dark chocolate come together to create a silky-smooth mousse that’s dairy-free, gluten-free, and incredibly satisfying. Whether you’re hosting a dinner party or craving a quick chocolate fix, this no-bake recipe delivers all the luxury without the fuss.
Ingredients
- 1 cup canned full-fat coconut milk (chilled overnight)
- 1 cup dairy-free dark chocolate chips or chopped dark chocolate
- 2 tablespoons maple syrup (or to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Chill the can of coconut milk overnight. Scoop out the solid cream from the top, leaving behind the liquid.
- Melt chocolate in a microwave-safe bowl or double boiler until smooth. Let cool slightly.
- In a mixing bowl, beat the coconut cream until fluffy. Add maple syrup, vanilla extract, and salt.
- Gently fold the melted chocolate into the coconut mixture until smooth and well combined.
- Spoon into serving jars or ramekins and refrigerate for at least 1 hour to set.
- Top with shaved chocolate, berries, or coconut whipped cream before serving.a
Notes
- Avocado option: Use ripe avocado instead of coconut cream for a slightly different texture and healthy fats.
- Boost flavor: Add a pinch of espresso powder, cayenne, or cinnamon for depth.
- Add crunch: Top with crushed nuts like almonds or hazelnuts.
- Flavor twist: Use peppermint or orange extract for a seasonal variation.
- Storage: Keep covered in the fridge for up to 4 days. Serve chilled or slightly softened at room temperature.
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