A super easy and decadent vegan chocolate mousse made with dark chocolate and coconut milk. A no-bake, 2 ingredient dessert that you have to make! Great make-ahead dessert recipe and perfect for entertaining. Vegan and Gluten-Free
I am so excited to share this Vegan Chocolate Mousse recipe with you all! It’s very decadent and is kind of my guilty pleasure right now. It also only has 2 ingredients and requires
I love this dessert recipe because I can make it in minutes and keep it in the fridge all week long to satisfy those sweet cravings whenever they arise.
Now, it does require chilled coconut milk that has been chilled in the refrigerator for at least 24 hours. This important step allows the milk the firm up to create that fluffy creamy texture we all love in a good mousse. So just make sure to put it in the fridge the night before you plan on making this. Or you can just keep a can of coconut milk in the fridge at all times like I do.
This recipe is:
Decadent
Chocolatey
Smooth and creamy
Light and fluffy
ALL of the elements you want in a chocolate mousse dessert.
How to make Vegan Chocolate Mousse with only 2 ingredients
Ingredients:
- Coconut milk – Full fat, chilled in the refrigerator for at least 24 hours
- 10oz bag dark chocolate chips – I used these, I also love these
Simple steps to make this amazing chocolate mousse:
Start by whipping the coconut milk: Pour the chilled coconut milk (all of it even the liquid), into the bowl of a stand mixer and whisk, starting on medium-low speed for the first minute or so, increasing to high-speed until it gets thicker with a pudding-like texture. This takes about 5 minutes.
Then melt the chocolate. There are a few ways to do this:
- Microwave – Place the chocolate chips into a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until fully melted. This usually takes about 90 seconds.
- Stovetop – Heat up a small saucepan to low heat, pour in the chocolate chips and melt, stirring with a rubber spatula to get it nice and silky smooth. You can also do this using the double boiler method .
Finally, pour the melted chocolate into the mixer with the whipped coconut milk and whisk on medium-low speed until the mixture is fluffy and amazing. This takes a whole 2 minutes. You could also use a large mixing bowl and a handheld mixer if you don’t have a stand mixer but it may take a little longer.
That’s it! Then just pour the vegan chocolate mousse into jars (makes about 4 servings). Cover with plastic wrap and refrigerate for about 15 minutes or longer. Top with fresh fruit, shaved chocolate, coconut whipped cream or whatever you fancy.
It’s
A few notes about this recipe
- Full fat coconut milk is essential since the low-fat coconut milk will result in more of a pudding-like texture.
- Chilling the coconut milk in the refrigerator for at least 24 hours is important for getting that dreamy, creamy mousse texture. This recipe will not work without chilling the coconut milk first.
- If you have never worked with coconut milk before then it’s important to note that when you open the milk after it has been chilled then it will be very thick on top with the coconut water liquid underneath. To get the thickened milk out of the can, just run a spoon around the edge and it should lift right out. Pour all of the contents of the canned coconut milk into the mixer.
- You can use any kind of chocolate chips. I used dark chocolate chips and also tried this with vegan chocolate chips and they both worked out perfectly.
- This vegan chocolate mousse stores great in the fridge for up to 4 days. I simply separated the mousse into small mason jars, covered each with plastic wrap and we had a quick dessert or just a taste all week long. So great!!!!
Other ways to make Vegan Chocolate Mousse
Vegan Chocolate Avocado Mousse
Vegan Chocolate Mousse With Aquafaba
Naturally Sweetened Vegan Chocolate Mousse
Here some other no-bake treats you may also like
Easy No-Bake Chocolate Dipped Energy Bites
Chocolate Covered Dates Stuffed With Peanut Butter
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Vegan Two Ingredient Chocolate Mousse
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 people 1x
Description
A super easy and decadent vegan chocolate mousse made with dark chocolate and coconut milk. A no-bake, 2 ingredient dessert that you have to make! Great make-ahead dessert recipe and perfect for entertaining. Vegan and Gluten-Free
Ingredients
- 10 oz bag dark chocolate chips
- 1 (5.64 oz) can full-fat coconut milk (chilled for at least 24 hours)
Instructions
- Pour the chilled coconut milk (the contents of the entire can) into the bowl of a stand mixer. Whisk, starting on medium-low speed for 1-2 minutes then increasing to high-speed until semi-stiff peaks begin to form or the coconut milk has a pudding-like texture (this took about 5 minutes in my mixer). You could also use a hand mixer for this but it may take a little longer for the stiff peaks to start to form.
- Turn off the mixer and melt the chocolate. You can do this either on the stovetop or in the microwave. Stovetop – Heat up a small saucepan to low heat, pour in the chocolate chips and melt, stirring with a rubber spatula to get it nice and silky smooth. You can also do this using the double boiler method . Microwave – place the chocolate chips into a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until fully melted. This usually takes about 90 seconds.
- Pour the melted chocolate into the mixer with the whipped coconut milk. Whisk on medium-low speed for another 30-60 seconds then increase to high speed for about 60 more seconds. You want a nice fluffy texture. Make sure not to over-mix.
- Turn the mixer off and separate the mousse into 4 jars or small bowls. Cover with plastic wrap and refrigerate for 30 minutes.
- Serve cold and top with your favorite toppings like shaved chocolate, fresh fruit, or nuts and enjoy!
Notes
- Full fat coconut milk is essential since the low-fat coconut milk will result in more of a pudding-like texture.
- Chilling the coconut milk for at least 24 hours is essential. This recipe will not work without chilled coconut milk.
- If you have never worked with coconut milk before then it’s important to note that when you open the milk after it has been chilled then it will be very thick on top with the coconut water liquid underneath. To get the thickened milk out of the can, just run a spoon around the edge and it should lift right out. Pour all of the contents of the canned coconut milk into the mixer.
- This mousse can be stored in the fridge for up to 4 days. I separated the mousse evenly into mason jars that I just covered with plastic wrap.
- If you don’t have a stand mixer then you can also whisk this up using a large bowl and a handheld mixer. It may just take a few more minutes. A great arm workout nonetheless.
- My favorite toppings for this are berries and shaved chocolate!
- Category: Dessert
- Method: Mixed
- Cuisine: American
I’m a little confused about the coconut milk. Is it the full fat or would this work with the lighter coconut milk? Sounds delicious.
Hi Beth, I used full fat coconut milk since it has good fat that is very good for you. It may work with lighter coconut milk but I did not try it that way. I bet it would work but it may just not be as thick and may come out more like pudding consistency. Let me know how it works out!
Great post 😄
Thank you so much!
My coconut milk didn’t form peaks after whipping, and when I poured the warm melted chocolate into the cold milk the chocolate became hard ?? Any ideas what went wrong ?
Hi Ally, did you chill the coconut milk long enough and use full fat milk? Also, the mixer needs to be on the highest speed and should form stiff peaks after a few minutes. When you pour in the melted chocolate it only takes about 30-60 seconds on high speed to form the mousse.
Can you tell me what brand of coconut milk you used? I whipped my coconut milk for nearly ten minutes and the best I had was soft peaks. I know it’s not a problem with how long the milk was chilled — I keep one in my fridge all the time and the can I used has been in there for probably a month. I ended up just putting the chocolate in and whipping it some more. I think it will probably be a nice pudding-type treat, but it’s definitely not a mousse. 😢
Hi Beth, Thank you for your comment. Make sure to use full-fat coconut milk that it is chilled for at least 24 hours. If it is not thickening then you can try draining the water from the can and just whip the thick cream. That should do the trick since some brands contain more coconut water (i.e trader joe’s brand does not work good). I like to use “thai kitchen full-fat coconut milk or you can also use their coconut cream if you can find it.