This vegan chocolate mousse recipe makes melt-in-the-mouth, silky smooth mousse that’s rich in chocolate flavor and tastes almost like ice cream! It’s easily made with canned coconut milk, vegan chocolate, cocoa powder, vanilla extract, and salt. That’s just a handful of ingredients and a few minutes to put together this soy free, vegan, and dairy free chocolate dessert. Plus, the pomegranate seeds add a gorgeous pop of color on top. Enjoy this healthy chocolate coconut mousse with hot apple tea.
Tips on Making Vegan Chocolate Mousse
Aside from the fact that there’s no need for preciseness for whipping this up as compared to a chocolate mousse with eggs recipe, this non-dairy mousse is also highly customizable. Here are the best tips about making it:
- Use high quality vegan chocolate. It’ll be the main flavor of your mousse, so better invest in a good one. You can also use cocoa butter-rich white chocolate to make it a white mousse, and double the amount of cocoa powder for a dark chocolate mousse.
- You can use maple syrup, powdered sugar, or your preferred sugar substitute to sweeten your mousse. It’s best to use powdered ones because liquid sweeteners will thin out the mixture.
- You can substitute coconut milk for coconut cream. You might need to add more chocolate and sweetener because it has a slightly stronger taste than coconut milk. Also, after chilling, remember to discard the liquid that will collect under the cream.
- Mix in other delicious ingredients to make it the best chocolate mousse recipe according to your preference. You can add chili flakes and then top it with sea salt for a sweet and spicy flare. Use your favorite fruits for topping instead of pomegranate seeds. You can also use almond extract, banana extract, and other extracts to flavor it.
- Want a super thick mousse? Mix in a teaspoon or two of chia seeds into the mixture. You can also add almond butter and nuts for some crunch.
More Easy Vegan Desserts to Try
We have a rich collection of lazy vegan desserts that you can easily whip up at home. Some of them are so good and rich that they’re unbelievably vegan! Here are our top picks:
- Vegan Chocolate Chip Cookies — It’s made with coconut sugar, whole wheat flour, sea salt, and lots of choco chips. Chewy and chocolatey, just like how we like it to be.
- Vegan Banana Pudding — Here’s a vegan version of the classic banana pudding! It’s complete with the wafers, cream, and luscious vanilla pudding.
- Vegan Chocolate Peanut Butter Pudding Cups — This peanut butter chocolate pudding is made with almond milk, avocado, chocolate powder, maple syrup, and peanut butter. It’s full of healthy fats from avocado and protein from peanut butter! A sweet treat that won’t break your diet.
How to Make Vegan Chocolate Mousse
This simple and easy vegan chocolate mousse made with coconut milk and vegan chocolate makes the easiest after dinner dessert that’s both delicious and healthy. It comes with a matching coconut whipped cream topping and bright pomegranate seeds for a festive pop of color!
- Melt the chocolate either in a double boiler or in the microwave on high in 15-second intervals. Mix well in between until fully melted then set aside to cool to room temperature.
- Transfer the coconut milk from the can into the bowl of a stand mixer.
- Add the melted chocolate, cocoa, vanilla extract, powdered sugar, and salt.
- Mix the ingredients together until smooth and well-combined or until it reaches a mousse-like consistency.
- Portion the mousse into serving cups. Chill for at least 3 hours to set.
- Enjoy with a serving of coconut whipped cream, strawberries and. a sprinkle of vegan chocolate shavings on top!
- Sugar: 18g
- Calcium: 54mg
- Calories: 346kcal
- Carbohydrates: 27g
- Fat: 29g
- Fiber: 3g
- Iron: 6mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 293mg
- Protein: 4g
- Saturated Fat: 23g
- Sodium: 14mg
- Vitamin C: 1mg
Frequently Asked Questions
Can I make vegan chocolate mousse without coconut?
You can make vegan mousse by replacing coconut milk with the same amount of aquafaba, a bean liquid that you can obtain either from canned chickpeas or by cooking chickpeas at home. Aquafaba has properties similar to egg whites, making it able to whip. Another option is to use silken tofu or avocado. All you have to do is to whip all the ingredients up in a blender or food processor, transfer into serving cups, chill, and serve.
Why is my vegan mousse runny?
It might appear runny right after whipping it. You need to give the mousse a few hours in the fridge to set. On another note, if in the beginning your coconut milk or coconut cream did not set after chilling, it won’t work. It could be caused by using a low or reduced fat variant, or incorporating too much liquid into the mousse mixture.
Can I freeze this vegan chocolate mousse?
Yes, and it’ll stay good for up to 2 months. You can even pour them in popsicle moulds to make vegan chocolate popsicles.
ConclusionThis vegan chocolate mousse recipe just proves that you can still indulge in guilty pleasures without feeling guilty! Have this creamy vegan dessert any time at any day with our simple and easy recipe.
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