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.
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.
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.
How To Make Vegan Chocolate Mousse
- 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.
- 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.
- 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.
- 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!
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
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.
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.
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.
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