If there is one dessert that could bring me to my knees, it is Dark Chocolate Mousse. The smooth, creamy, silky texture, combined with a rich dark chocolate flavor takes my mind to a place where nothing else matters.
Whenever we go out for dinner, I almost always ask for the dessert menu, knowing that there’s a 99% chance that everything will contain eggs or gelatin (unless of course I’m at one of my favorite vegan restaurants). Even then, I can’t help but check for an egg-free, gelatin-free Chocolate Mousse on every menu. As you can guess, I haven’t had much luck, so I took matters into my own hands.
It’s surprisingly taken a long time to make this mousse. In the past I’ve whipped up some dark chocolate ganache and used it for frosting, which I was also able to pass off as Dark Chocolate Mouse. This recipe uses Coconut Whipped Cream and takes Chocolate Mousse to the next level. Not only is it much healthier and very easy to make, but it’s also vegan and tastes amazing! If you cannot find dark cocoa powder, I’ve found that the Trader Joe’s brand cocoa powder is on the darker side and works well with this recipe. This dessert can be enjoyed plain, or combined with your favorite toppings. One of my favorite combinations is to sprinkle shredded coconut, strawberries, and cocoa nibs on top. I have made a few batches of this Mousse now, and my family polishes it off pretty quickly!
Five years ago: Grapefruit Fennel Salad (vegan, gluten-free)
Four years ago: Carrot Cake w/Cream Cheese Frosting (contains dairy, contains gluten)
Three years ago: Fresh Summer Rice Wraps (vegan, gluten-free)
Two years ago: Stuffed Mushrooms w/Breadcrumbs (contains gluten, contains dairy)
One year ago: Cheesy Garlic Pull-Apart Bread (contains gluten, contains dairy)
Vegan Dark Chocolate Mousse
INGREDIENTS
INSTRUCTIONS
NOTES
Sweetener:
Unsweetened Dark Cocoa Powder:
NUTRITION
Saraswati Richardson Jones
Powdered sugar in this recipe is also preferable to other sweeteners because it has a little corn starch in it (see the ingredients on any powdered sugar package), which helps stiffens up the final product.
anjali
Hi! Thank you for the additional information. I knew that powdered sugar is preferred because it helps stiffen the final product (mainly because i make buttercream frosting all the time with powdered sugar), but did not think to realize it was the corn starch in it. Thank you!!
Devi
Finally made this today, and it is delicious! I had about half of a can of TJ’s coconut cream at home, so I used it, and it was perfect. Both Hubby and I enjoyed it, and we saved some for Daughter :). Next time, I’ll be sure to have cacao nibs at home!
anjali
This is one of my favorites…so good and easy to make! Glad you guys enjoyed it! Welcome to the world of coconut whipped cream! And glad to hear that the TJ coconut cream solidifies and works well. Thank you for the comment!
London
Hi! I want to make this recipe but if you use coconut cream do you have to freeze it?
anjali
So it just depends on the brand of coconut cream. For this recipe, you need the coconut cream to thicken. I know some coconut creams are thick but still runny, and ideally you want to be able to scoop it out. For instance, if you buy a Thai Kitchen full fat coconut milk, place it in the fridge 24-48 hours, then slowly flip the can, open, you should see the coconut cream thicken and scoopable, while the water pours out. That is the type of cream you want for this mousse.
Nina Namaste
What am I doing wrong? I froze a can of full fat coconut milk, but the entire can is frozen solid. There is no liquid in the can and I have no idea what I did wrong or how to proceed. Help!!
anjali
Hi Nina! Just double checking…what you bought was coconut ‘milk’ right? and NOT coconut ‘cream’? Also, I’m assuming you stuck the can of coconut milk in the fridge, and not the freezer? And lastly, what brand of coconut milk did you buy?
That is very odd that the entire can solidified when you put it in the fridge instead of the coconut cream separating. Let me know about the questions above so I can try to figure out what happened…
Nina Namaste
Anjali, I am a case. I read the first two lines of the recipe and inverted the verbs. I put the can of coconut milk in the freezer, not the fridge. Now that it is thawed out I was able to separate the water from the cream. Thanks for responding and I apologize for not following the directions properly!
anjali
Oh awesome! Well I’m glad that’s what it was so we we figured it out and you were able to make the recipe! And absolutely no apologies…that’s what I’m hear for. =)
Nina Namaste
I made two batches—one following your recipe and the other with a pinch of cayenne pepper and coarse salt. Both are delightfully delicious! Thanks for the recipe, truly.
anjali
So glad you enjoyed the recipe! Adding sea salt and cayenne pepper are on my list of things to add next time I make this recipe, so nice to know it turned out good! I was also thinking a pinch of cinnamon =) Thank you so much for the feedback!
Yolanda
This is too good – a new addiction! especially with crushed nuts on top – yum! and ready in 5 minutes!
anjali
So glad you enjoyed this recipe! I love the use of coconut whipped cream…it’s one of my favorite go-to desserts. Thanks so much for the feedback!
Simona
Hi there,
I wantwd to please know what is the quantity it makes? How many servings?
Thank you
Simona
anjali
Hi! I actually just recently started quantifying my recipes in terms of nutritional information, how many servings, and the exact serving size. I have yet to go back and update all the other recipes with this info, but I am chipping away slowly. As for this recipe, it makes about 3 servings. I am not quite sure what the serving size was, but it’s intended for dessert served for 3 people. I will try to make this again myself in the next 2 weeks so I can tell you exact numbers…I’m craving it again anyway =) sorry about that, hope that helps a little!
Simona
Thanks for your quick reply – of course it helps – only problem is that I want to make it for about 12 people :o, so I suppose I should multiply everything by 4?
Thanks again
anjali
Yes I would recommend multiplying everything by 4. Enjoy!
Philippe
Coconut is not healthy. Sure it’s vegan, but so are french fries.
http://nutritionfacts.org/video/does-coconut-oil-clog-arteries/
anjali
Hi there, thank you for the link and the information. Just so you know, I am not a nutritionist, nor have I ever claimed to be. Over the past 2 years, I have made a conscious effort to do my best to move more towards a plant-based diet, avoid processed ingredients, and use natural sweeteners and healthy fats, although I do currently believe that everything is okay in moderation. These are all personal choices that fit well for me personally. That being said, I use a variety of different oils when it comes to baking and cooking, coconut oil included as well as others. I actually love the flavor of coconut and do not feel I have anything in excess for it to be an issue. Also, I do believe that this coconut milk-based vegan mousse is healthier than it’s non-vegan counterpart, which is typically made from eggs and heavy cream…this is what I was referring to in my post. Again, that is my own opinion and based on my view points only. My blog is not a health blog. That being said, I’m always interested in reading more on nutrition, ingredients, and the different views…thank you for the information and sending me the link. I will be sure to look into it more. Happy Cooking!
Charlene
If one has coconut cream available would that work, or does it have to be full fat coconut milk? If you can use the cream it seems one would separate it like you do the milk, but probably have more fat than with the milk? Looks delicious!
anjali
Yes! You can definitely use coconut cream here in this recipe instead! You need the thick fat part.
Wanda
Absolutely amazing. I make a vegan chocolate birthday cake, and I always make this to use as a filling. It’s perfect. Thank you ~
anjali
Great idea!! Thanks, and your chocolate cake sounds delicious!!
Patti Linnane
How far in advance can this be made? Could I make it the day ahead of eating it?
anjali
Absolutely! I make it the day before or even 2 days before all the time.
Dustin
This sounds wonderful! Do you have thoughts on how you would alter it if you wanted to add espresso for a coffee flavor? More coconut milk and a tad more sweetener?
anjali
I would make the recipe as is, and add some espresso powder for the coffee flavor. Adjust sweetener as needed, but you shouldn’t need more coconut milk! that sounds yummy…let me know how it turns out!
Sophia
I needed a quick, vegan & nut-free dessert, and this did the trick! I brought this to a dinner party, and everyone was amazed (note – I have a pastry degree, so I’m expected to always bring quality desserts wherever I go). I quadrupled the recipe, used 2 cans whole-fat coconut milk and 2 cans coconut cream, as well as mixing half black cocoa and half unsweetened cocoa and served with raspberries. I kept the measurements for the sugar and vanilla this recipe called for (at 4x), as I didn’t want this to be overly sweet. Also, I didn’t read the recipe throughly when grocery shopping (rookie mistake, I know), and only put the coconut milk in the freezer a few hours before making and it still turned out perfect. Thanks! I’ll be using this again.
anjali
What a great review, means a lot especially from a pastry chef! Glad the timing worked out…yeah some cans of coconut cream solidify great, while others take longer. This dessert is one of our favorites! Thanks again for the great review…glad they all loved it and it met their expectations! 🙂
Karin Hayes
I travel to Paris quite often on business, and when I come home, I always try to duplicate my favorite French recipes. I have tried many times to make chocolate mousse, but it never quite lives up to what I’ve had in Paris. My daughter is vegan, so for Mother’s Day dinner this year, I decided to try your recipe, thinking “I’m sure it won’t be as good as non-vegan, and I’m positive it won’t be as good as in Paris.” I was so wrong on both accounts. I can say, in all honesty, that this is the best chocolate mousse I’ve ever had, vegan or non-vegan. Merci boucup!
anjali
Wow what an amazing review!!! Especially from someone who seems to know her chocolate mousse. We went to paris years ago as well and chocolate mousse is my downfall, but i was never able to have it…and this version really hit home with me! I also love coconut and that darker flavor. So glad you loved it and again thank you so much!! BTW…if you see this…I’m going to paris with my family this summer and would LOVE any good vegan food recs there if you have any! I heard their vegan scene has gotten much better since we last went. Thank you!!!
Rachael
I am wanting to make this.. I do not like the taste of coconut. When I buy any ice cream made from
Coconut milk I can’t get over the coconut flavor to it. Will this have that coconut taste or more chocolate?
Thank you
anjali
Hi there! Hmm…this mousse definitely tastes more like chocolate than coconut, but it is coconut cream based so there is a hint of coconut taste for sure. This recipe of mine is super popular and everyone who’s made it loves it so I’d say give it a try! Use Thai Kitchen coconut milk if you can get it. And use powdered sugar instead of maple syrup as the sweetener. It’ll help mask the coconut flavor. BTW…have you tried nadamoo coconut based ice cream? It’s amazing and i don’t think it even has a hint of coconut taste 🙂
banazer noor
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.
I TRY LAST NIGHT MY KIDS SAY YUMMY.
Sam
Has anyone tried to make a large batch and freeze these to store? Or how’s the shelf life in general?
anjali
I’ve made large batches of these, but haven’t stored in the freezer. I imagine they’d solidify, once defrosted, they may need a quick whip, but I’m sure they’d still taste great, just not as airy. Shelf life should be ok for 5 in days in fridge.
Helena
Hi there! I wonder if this would work as a frosting for a cake? I’ve used a similar, non vegan version, and it was a hit… but I need a dairy free version. Any advice?
anjali
Sorry for the delayed response! Absolutely it would be completely fine as a frosting 🙂 you may even want to keep it slightly less stiff! Let me know how it goes!
Riya
What should I serve with this?
anjali
As is! Or topped with some fresh strawberries, whip cream, or raspberries!
Nathalie
Impeccable. I made this for the first time tonight so that my daughter who recently became vegan could have dessert with us. It came out perfect. Fluffy as chocolate mousse! (And by the way, I’m French 🙂 Merci beaucoup!
anjali
Ah! That’s so exciting to hear…especially coming from you! Thank you so much and glad she enjoyed it! If you need any other easy vegan ideas let me know! We recently visited paris two years ago and were amazed at all the awesome vegan food and vegan restaurants they had compared to 12 years ago! The food was fabulous, even found a vegan french restaurant. Janine loves sunday was one of my favs.