The Best Vegan Chocolate Mousse

Cup of Vegan Chocolate Mousse with raspberries, whipped cream and cocoa powder on top.

4.43 from 7 votes

The Best Vegan Chocolate Mousse

Get ready for the richest, creamiest, most indulgent vegan chocolate mousse ever! This delicious dairy-free mousse will blow your mind. The best part? It whips up in minutes and requires only 6 ingredients!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American, French

Servings:

Calories: 439kcal

Author: Alissa Saenz

Ingredients

⅓ cup vegan chocolate chips
1 (14-ounce/400 gram) can coconut cream (Notes 1 and 2), at room temperature (Note 3)
¼ cup cocoa powder
3 tablespoons organic powdered sugar
¼ teaspoon vanilla extract
Pinch salt

US Customary - Metric

Instructions

Place the chocolate chips into a medium-sized microwave-safe bowl and microwave them in 30-second increments, stirring between each round, just until melted. Do not overheat.
Open the can of coconut cream and scoop out the solids only, then transfer them to a large mixing bowl. Discard any liquid.
Beat the coconut cream on high speed with an electric mixer until fluffy and creamy, about 1 minute.
Add the cocoa powder, powdered sugar, vanilla, and salt. Beat again until everything is fully combined and smooth.
Drizzle in the melted chocolate and quickly beat it in. Continue beating until the mixture is fully combined.
Transfer the mousse to serving cups and cover them tightly. Refrigerate until chilled and set, or ready to serve.
Top your mousse with toppings of choice and serve.

Notes

Use a brand of coconut cream that contains no stabilizers or emulsifiers. Ingredients to watch out for include guar gum, xanthan gum, carrageenan, locust bean gum (carob bean gum), gellan gum, mono- and diglycerides, polysorbate 60, and sodium carboxymethyl cellulose (cellulose gum). These additives can prevent the cream from separating or whipping properly. Thai Kitchen and Wegmans brands both work well. I’ve also heard from readers that Trader Joe’s coconut cream does not perform reliably in recipes like this.
If you can't find coconut cream, buy a couple cans of full-fat coconut milk, chill in the fridge for 12 hours, then take them out and let them come back up to room temperature. Open them and drain off the liquid that has separated out. The remaining solids are coconut cream. You'll need about 1 ¾ cups.
Your coconut cream needs to have separated from any liquid in the can, while still being soft enough to whip. This will usually happen at room temperature, but it's a good idea to check a day before getting started. The day before making this, shake the can. If you feel liquid sloshing, it has not separated. You can chill the coconut cream for up to 12 hours to help it separate, but don’t chill it much longer than that or it may become very firm and difficult to whip.

Nutrition