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
- 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.
- 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.
- 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.
- 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.
- 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
