• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pinch Me Good

  • Home
  • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Breakfast
    • Main Dishes
    • Quick and Easy Salads
    • Healthy Side Dishes
    • Healthy Snacks and Appetizers
    • Dressings And Sauces
    • Healthy Desserts
  • Meal Planning and Prep
  • How To’s
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Meal Planning and Prep
  • How To’s
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Pinch Me Good! » Healthy Desserts » Vegan Chocolate Mousse – Only 2 Ingredients

    Vegan Chocolate Mousse – Only 2 Ingredients

    May 18, 2019 by Amy Estes 12 Comments

    10498 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    Bowl of dark chocolate chips with a bowl of chilled coconut cream in front of it with labels over each ingredient.
    Glass jar filled with chocolate mousse with whipped cream and shaved chocolate on the top of it with another jar of it behind it and a spoon in front of it.
    Jar filled with vegan chocolate mousse topped with whipped cream with a spoon in the jar and another jar of the mousse behind it with a square of chocolate in front of it.
    Overhead view of a jar filled with silky chocolate mousse with whipped cream on top of it with a spoon in the jar and another jar of mousse behind it.
    Two glass jars of chocolate cream topped with whipped cream with a spoon and a bar of chocolate in front of them.
    2 glass jars filled with a creamy chocolate mixture.

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    This Vegan Chocolate Mousse is perfectly velvety and decadent. It is made with just 2 ingredients and can be whipped up in minutes for a dairy-free chocolate dessert you are going to LOVE.

    Jar filled with vegan chocolate mousse topped with whipped cream with a spoon in the jar and another jar of the mousse behind it with a square of chocolate in front of it.

    This Vegan Chocolate Mousse recipe is going to become your new favorite chocolate dessert. The texture is soft, velvety, and thick, with the perfect balance of rich chocolate flavor.

    Chocolate mousse is one of those indulgent desserts that most people only get when they go out. Why not make your own at home with 2 simple ingredients and make it a dairy-free mousse that will blow all of your family and friends away?

    Whenever I make this vegan mousse recipe my family goes crazy for it!

    If you have tried my Vegan Hot Chocolate, then you are going to love this recipe. It makes a wonderful no-bake dessert for holidays, celebrations, or just for when you are craving a rich and creamy chocolatey treat.

    Why you’ll love this recipe

    • Simple – only 2 ingredients.
    • Easy – no-bake, 4-step dessert.
    • Rich and decadent – perfectly rich, chocolate vegan mousse that everyone will love.
    • Vegan, gluten-free, dairy-free – this recipe as written is vegan, dairy-free, and gluten-free so everyone can enjoy it.
    Bowl of dark chocolate chips with a bowl of chilled coconut cream in front of it with labels over each ingredient.

    Vegan Chocolate Mousse Ingredients

    • Coconut cream/milk – Full-fat canned coconut cream/ milk chilled in the refrigerator for at least 24 hours. If you are using coconut cream it only needs to chill for about 8 hours since it sets up quicker than coconut milk.
    • Dairy-free dark chocolate – You can use dark chocolate chips or chocolate chunks, it’s up to you. Just make sure the chocolate you are using is dairy-free if you need to keep this recipe vegan. I like to use the Ghirardelli brand.
    Whipped coconut cream in a silver mixing bowl with a handle.
    Whip the coconut cream
    Creamy whipped chocolate mousse in a silver mixing bowl.
    Add melted chocolate
    2 glass jars filled with a creamy chocolate mixture.
    Divide into jars and chill
    Two glass jars of chocolate cream topped with whipped cream with a spoon and a bar of chocolate in front of them.

    How To Make Vegan Chocolate Mousse

    1. Whip the coconut milk. Pour the chilled coconut milk or cream, into the bowl of a stand mixer fitted with a whisk attachment. Whip it starting on medium-low speed for the first minute, increasing to high speed until it gets thicker with a smooth, light texture. Per the recipe card below.
    2. Melt the chocolate. Place the chocolate chips into a microwave-safe bowl, and microwave in 30-second intervals until the chocolate is 90% melted. Then remove and stir until they are fully melted.
    3. Combine the ingredients. Pour the melted chocolate into the mixer with the whipped coconut milk and whisk on medium-low speed until the mixture is fluffy and creamy. It will have the texture of chocolate pudding.
    4. Chill and serve. Divide the vegan chocolate mousse between jars and chill for at least 15 minutes. Serve with coconut milk whipped cream and shaved chocolate.

    Pro tip! If you are using chilled coconut cream then after you whip it you may need to add a bit (1 tablespoon) of the coconut water left in the bottom of the can if it appears too thick. This is because brands vary and some are thinner than others. I used Thai Kitchen brand coconut cream.

    This vegan chocolate mousse is a rich and creamy indulgent chocolate treat that nobody will know is dairy-free. The deep, dreamy chocolatey flavor mixed with its velvety, smooth texture makes you feel like you are floating on a cloud, it’s so good!

    Glass jar filled with chocolate mousse with whipped cream and shaved chocolate on the top of it with another jar of it behind it and a spoon in front of it.

    Tips for Success

    • Use Full-fat coconut milk/cream. This is essential since the low-fat coconut milk will result in more of a pudding-like texture once the vegan chocolate mousse chills. You could also use full-fat coconut cream.
    • Do not skip chilling the coconut milk/cream. Chilling the coconut milk in the refrigerator for at least 24 hours is essential for getting that dreamy, creamy mousse texture. This recipe will not work without chilling the coconut milk first. If you are using coconut cream then it only needs to chill for at least 8 hours.
    • Make sure to use only the milk solids. When you open the milk after it has been chilled, it will be very thick 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. Do not add the liquid to the mixer, just the milk solids. You can save the coconut water and use it in smoothies.
    • Any chocolate chips or chocolate chunks will work. I have made this mousse several times using different brands of chocolate chips and they all worked fine. I will note that it is better to use at least 65% dark chocolate to ensure the mousse does not turn out too sweet.

    Frequently Asked Questions

    Do I need to use dairy-free chocolate chips?

    Any chocolate chips will work in this recipe. You only need to use dairy-free chocolate chips if you need to keep this recipe vegan.

    Can I make this chocolate mousse ahead of time?

    Yes, you can. To make it ahead of time make the mousse as directed in this recipe, then cover and chill it until you are ready to serve it. It will last about 1-2 days in the refrigerator.

    How many servings does this recipe make?

    This recipe yields 3-4 servings.

    How to store

    This dairy-free vegan chocolate mousse can be stored, and covered in the refrigerator for up to 2 days. I find it stores best in mason jars fitted tightly with a lid or covered tightly with plastic wrap.

    Overhead view of a jar filled with silky chocolate mousse with whipped cream on top of it with a spoon in the jar and another jar of mousse behind it.

    Other chocolate vegan desserts

    • Simple Gluten Free Buckeye Balls
    • 15 Minute Dark Chocolate Covered Strawberries
    • Healthy Chocolate Protein Shake
    • Dark Chocolate Sweet Potato Brownies

    Did you try this Vegan Chocolate Mousse recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Overhead view of a jar filled with silky chocolate mousse with whipped cream on top of it with a spoon in the jar and another jar of mousse behind it.

    Vegan Chocolate Mousse – 2 Ingredients


    ★★★★★

    4.5 from 2 reviews

    • Author: Amy Estes
    • Total Time: 10 minutes
    • Yield: 3–4 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This vegan chocolate mousse recipe requires 2 ingredients and minutes to make it! You will love the rich, velvety, smooth texture mixed with the sweet chocolate flavor that tastes like the best indulgent treat ever. Dairy-free, and gluten-free!


    Ingredients

    Scale
    • 10 ounces dairy-free dark chocolate chips or chocolate chunks
    • 1 (13.66 oz) can full-fat coconut cream/milk (chilled for at least 24 hours) – see recipe notes

    Instructions

    1. Whip the coconut cream/milk. Pour the chilled coconut milk solids only into the bowl of a stand mixer fitted with a whisk attachment. Whisk, starting on medium-low speed for 1-2 minutes,  increasing to high-speed until semi-stiff peaks begin to form or the coconut milk has a pudding-like texture (this took about 3- 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.
    2. Melt the chocolate. Turn off the mixer, 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. I like to melt the chocolate 90% of the way then stir it to melt the rest to ensure it doesn’t burn. 
    3. Combine and mix the mousse. Pour the melted chocolate into the mixer with the whipped coconut . 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.
    4. Divide into jars and chill. Turn the mixer off and separate the mousse into 3-4 jars or small bowls. Cover with plastic wrap and refrigerate for 15-30 minutes. The length of the chill time will depend on how thick you prefer your mousse to be. The longer it chills the thicker it will become. 
    5. Top and serve. Top with your favorite toppings like dairy-free whipped topping, shaved chocolate, fresh berries, or nuts, serve cold and enjoy!

    Notes

    • Full fat coconut milk/cream 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. Coconut cream only needs to chill for at least 8 hours. 
    • 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. Only pour the milk solids into the mixer and save the coconut water in the bottom of the can to use in smoothies. 
    • Storing. This mousse can be stored in the fridge for up to 3 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.
    • Prep Time: 10 minutes
    • Category: Healthy Desserts
    • Method: Whisked and chilled
    • Cuisine: American

    Keywords: vegan chocolate mousse, chocolate mousse recipe, dairy-free chocolate mousse, chocolate dessert

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

    « Creamy Vegan Asparagus Soup (Dairy Free)
    Best Instant Pot Sweet Potatoes »

    Filed Under: Dairy Free, Favorite Summer Recipes, Favorite Winter Recipes, Gluten-Free, Healthy Desserts, Kid-Friendly, Vegan Tagged With: coconut milk, dairy-free desserts, easy dessert recipes, no-bake desserts, vegan chocolate mousse

    Reader Interactions

    Comments

    1. Beth

      May 19, 2019 at 6:46 am

      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.

      Reply
      • Amy Estes

        May 19, 2019 at 7:30 am

        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!

        Reply
    2. the #1 Itinerary

      May 19, 2019 at 9:17 am

      Great post 😄

      Reply
      • Amy Estes

        May 19, 2019 at 9:28 am

        Thank you so much!

        Reply
    3. Ally

      June 2, 2019 at 2:00 am

      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 ?

      Reply
      • Amy Estes

        June 2, 2019 at 7:36 am

        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.

        Reply
    4. Beth E.

      September 17, 2020 at 12:04 pm

      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. 😢

      Reply
      • Amy

        September 18, 2020 at 11:58 am

        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.

        Reply
    5. Gina

      February 11, 2021 at 2:02 pm

      Hi, I’m wondering about the size of your coconut milk can? I didn’t even look at the size figuring it was the same as every other can of coconut milk I’ve ever bought before, but those are 13.5 to 13.66 fl.oz.! Where did you find such a tiny can? So I tried to guess on how many chocolate chips would work with a normal sized can and it must have been wrong, because I basically ended up with fudge. Which is still good, don’t get me wrong, but I’m trying to figure out how to make it mousse consistency! :() I used a recipe similar to this many years ago that was perfect mousse texture and I can’t find it on the internet anymore! I’ve never seen a can as tiny as 5.64 oz.?

      ★★★★

      Reply
      • Amy

        February 12, 2021 at 2:27 pm

        Hi Gina,

        Thank you for letting me know. The ounces are noted incorrectly in my recipe. I used a 13.66 ounce can of full-fat coconut milk and a 10 oz bag of dark chocolate chips. I have updated the recipe. I really cannot thank you enough for notifying me.

        Reply
        • Gina

          February 15, 2021 at 10:37 am

          Oh yay! Thanks Amy! I’m about to give it another go so I came back here hoping you had an answer and you do! 🙂 That makes sense. I know accidental incorrect info gets posted especially when prolific people like you are posting all the time! So I think I basically doubled the chocolate chips last time I tried which would explain the fudge consistency 😂 on the bright side, now I know a simple fudge recipe!
          Thanks again for your reply. I think my second attempt will be a great success!

          Reply
    6. Lou

      February 3, 2023 at 5:58 pm

      OMG. I can’t say enough. Soooo good!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi there,
    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

    Amy Estes: View My Blog Posts

    Search recipes:

    Most Popular

    Sweet Potato Buddha Bowl – with black beans

    Mixe kale salad in a white salad bowl with wooden serving spoons in the bowl.

    Easy Kale Salad With Lemon Dressing

    Eggplant Meatballs with mushrooms and garlic

    The Best Healthy Turkey Meatloaf – Gluten Free

    two grey plates filled with arugula salad topped with crispy breaded chicken breast

    Air Fryer Breaded Chicken Breast – 15 minutes

    Cut cooked dark chocolate brownies on top of white parchment paper with a wooden bowl of sea salt behind it.

    The Best Healthy Brownies – Gluten Free

    Best Healthy Zucchini Muffins – Gluten Free

    Healthy Baked Beet Chips – Vegan/Gluten Free

    Healthy Spring Recipes

    Golden breaded chicken on a plate with Caesar salad next to it and another plate and some forks behind it.

    Air Fryer Chicken Cutlets – Golden and Delicious

    Peanut butter covered Easter eggs topped with salt with one cut open in a bowl lined with white parchment paper.

    Healthy Reese’s Peanut Butter Eggs – Gluten Free

    Air Fryer Zucchini – Gluten Free + Low Carb

    Mixed up vegan pasta salad in a white bowl with plates and more dressing behind it.

    Vegan Macaroni Salad – Healthy and Gluten Free

    Easy Strawberry Kale Salad – with homemade dressing

    Pile of crispy golden green bean fries in a round platter with a bowl of dipping sauce and more green beans in front of it.

    Healthy Air fryer Green Bean Fries – Gluten Free

    Turkey Zucchini Meatballs – Air Fryer Recipe

    plate of sweet and spicy baked cauliflower wings toppe with diced chives and sesame seeds

    Sweet and Spicy Baked Cauliflower Bites

    Footer

    As Seen On

    As Seen On

    CONTACT | PRIVACY POLICY