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Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Vegan Dark Chocolate Mousse (vegan, gluten-free)

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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.

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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!

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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)

 

5 from 2 votes
Print
Vegan Dark Chocolate Mousse
Prep Time
15 mins
Total Time
15 mins
 

This healthier 4-ingredient decadent mousse is dairy-free, rich and creamy, and easy to make! 

Course: Dessert, Snack
Cuisine: Gluten-Free, Italian, Vegan
Keyword: easy chocolate mousse, vegan mousse
Servings: 3 servings
Calories: 381 kcal
Author: Anjali Lalani
Ingredients
US Customary - Metric
Instructions

  1. Place the can of full-fat coconut milk in the fridge overnight for at least 24 hours.

  2. Chill a small-medium size bowl in the freezer for a few minutes.
  3. Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can.

  4. You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe, you can save it to make a green smoothie.

  5. Once you have poured out the liquid, the part that remains is the hardened coconut cream.
  6. Scoop out this coconut cream into the chilled bowl (note, do not use too large of a bowl otherwise it will be difficult to whip).

  7. Using a stand mixer or a electric hand mixer, beat until fluffy. Start on low speed and work your way up to a higher speed until you start to see stiff peaks forming.

  8. Half way through, add the sweetener, vanilla extract, and cocoa powder and continue to beat.
  9. Sprinkle with any toppings if using and serve immediately or store in the fridge in an air-tight container.
Recipe Notes

Coconut Milk:

  • Be sure to use full-fat coconut milk for this recipe, otherwise it will not work.
  • They also sell coconut cream, which is the thickened part of the coconut milk once it's been refrigerated. This should work as well, but you will need to add more sweetener if using an entire can of coconut cream. If your can of coconut cream does not solidify, then the recipe will not work.
  • I have used Thai Kitchen Coconut Milk for this recipe many times and it's turned out great.

 

Sweetener:

  • I prefer to use powdered sugar, but you can use any other sweetener, such as maple syrup or agave nectar. They taste good and work well.
  • Note that if you use liquid sweeteners, your end result may not be as fluffy or stiff because you are adding more liquid to the cream.

 

Unsweetened Dark Cocoa Powder:

Nutrition Facts
Vegan Dark Chocolate Mousse
Amount Per Serving
Calories 381 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 30g188%
Sodium 22mg1%
Potassium 455mg13%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 15g17%
Protein 4g8%
Vitamin C 4mg5%
Calcium 30mg3%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Saraswati Richardson Jones says

    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.
    Reply

    • anjali says

      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!!
      Reply

  2. Devi says

    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!
    Reply

    • anjali says

      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!
      Reply

        • anjali says

          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.
          Reply

  3. Nina Namaste says

    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!!
    Reply

    • anjali says

      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...
      Reply

      • Nina Namaste says

        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!
        Reply

        • anjali says

          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. =)
          Reply

  4. Nina Namaste says

    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.
    Reply

    • anjali says

      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!
      Reply

        • anjali says

          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!
          Reply

          • Simona says

            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 says

      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!
      Reply

  7. Charlene says

    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!
    Reply

  8. Wanda says

    Absolutely amazing. I make a vegan chocolate birthday cake, and I always make this to use as a filling. It’s perfect. Thank you ~
    ★★★★★
    Reply

  10. Dustin says

    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?
    Reply

    • anjali says

      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!
      Reply

  11. Sophia says

    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.
    ★★★★★
    Reply

    • anjali says

      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! :)
      Reply

  12. Karin Hayes says

    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!
    ★★★★★
    Reply

    • anjali says

      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!!!
      Reply

  13. Rachael says

    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
    Reply

    • anjali says

      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 :)
      Reply

    • anjali says

      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.
      Reply

  16. Helena says

    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?
    Reply

    • anjali says

      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!
      Reply

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