This vegan chocolate mousse tastes like the clouds from my greatest chocolate heaven fantasies. It’s a super easy recipe to follow and only takes minutes to make.
An Easy Vegan Chocolate Mousse Recipe
Hey guys! I’m here with a lovely, easy, vegan chocolate mousse recipe that only requires a few ingredients and a couple of minutes to make. You can use this recipe to make a beautiful vegan chocolate mousse cake or to fill a vegan chocolate mousse pie. It’s a healthy alternative for those trying to avoid animal products and is especially allergy-friendly as well.
This super mousse is dairy free, nut free, soy free, gluten free, oil free, vegan, and raw! It’s the best vegan chocolate mousse I’ve ever had, and I’m so excited to be sharing it with you.
The ingredients are pretty straight forward and are likely to be things you already have on hand. If you’re a big vegan baker, odds are you already have a couple of cans of coconut cream chilling in the back of your fridge right now.
That’s right! This mousse calls for coconut cream as the main ingredient, and it works so well. (and no, you can’t taste the coconut)
The coconut cream is stable, light, and fluffy all at the same time. Its high-fat content adds a rich velvetiness to the mousse, giving it a luxurious, decadent feel.
Seriously, there’s no way you’ll be able to tell this stuff is vegan!
So let’s get in to it!
How to make vegan chocolate mousse
Making this mousse is fairly simple.
Before you even get started, you need to make sure your coconut cream is thouroughly chilled.
As I mentioned earlier, It’s best to just store coconut cream in the fridge at all times. I’ve found it can actually take a pretty long time to thoroughly chill, and I definitely MUST store this towards the back of my fridge.
If the coconut cream isn’t chilled appropriately, it won’t whip up like we want it to. Naturally, coconut cream can be a bit soupy. When it chills, the fats will separate from the liquids and solidify on the top. This makes it super easy to scrape the fats off the top, which is the real good stuff we want for making thick, creamy mousse.
To make this recipe, scrape those fats off the top of the coconut cream can and place them in a large mixing bowl along with the vanilla and salt. Note: Make sure to reserve the coconut water in the bottom of the can for later! We’re using that too…
Whip the coconut cream on high with a stand mixer or an electric hand mixer for 3 -5 minutes. Next, sift the cocoa powders and the powdered sugar over a piece of parchment paper.
Lower the whipping speed to medium and pick up the edges of the parchment paper (making a sling). Pour the dry ingredients into the whipping coconut cream gradually. Next, add the reserved coconut water to the mousse until you reach your desired consistency. Personally, I usually use all of it when I’m working with the 365 brand of coconut cream.
Whip for 1 -2 more minutes to ensure everything is well combined, and Voila! Your chocolate mousse is complete.
Alternative sweeteners and ingredients
Depending on what you are using this recipe for, swapping out certain ingredients may or may not be so easy.
If you are planning on serving this chocolate mousse as a stand-alone dessert: then you’re not very limited on what you can substitute. For people avoiding refined sugars, substitute coconut sugar, brown rice syrup, or maple syrup to taste for the powdered sugar and lower the amount of coconut water you add towards the end.
If you are using this mousse as a filling or frosting: you will likely need to keep the powdered sugar. Powdered sugar offers this mousse a lot of stability other sweeteners can’t. If you want to take the risk, it’s probably best to avoid anything higher than a two-layer cake. You’re just running the risk of your cake becoming a slip n’ slide.
If you’re curious about subbing melted chocolate for the cocoa powder, don’t do it. Hot melted chocolate will heat up the chilled coconut cream and create a sad soupy mess. Alternately, you can try adding chilled ganache… But don’t add anything remotely warm or hot to the mix... That is all.
Store this mousse in the refrigerator. It will keep for 5 – 7 days and may need some light re-whipping from time to time to help freshen it up.
Recipes to pair this mousse with
If you want to serve this mousse as a star dish all by itself, then I recommend pairing it with some fresh berries and whipped cream. I have a great vegan whipped cream recipe that’s super easy and pairs perfectly with this chocolate mousse.
I’m working on publishing a recipe for an AMAZING vegan chocolate cake that uses this recipe as the frosting and filling. I’ll update this area as soon as I have that available for you guys.
Give this easy chocolate mousse recipe a try and let me know what you think!
Hangout with me in the comments below and feel free to ask any questions you may have. You can reach me personally here, or message me on any of my social medias linked in the upper right sidebar.
If you make this recipe, share some photos online and tag me @alderspirit or use #alderspirit so I can’t miss your post.
See you soon with a CHOCOLATE CAKE RECIPE! (I’m excited)
Creamy Vegan Chocolate Mousse
Ingredients
- 2 13.5 fl oz cans unsweetened coconut cream 365 organic brand
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup dutch cocoa powder
- 1/4 cup unsweetened cocoa powder
- 3/4 cup powdered sugar
Instructions
- Place the cans of coconut cream in the back of your fridge to chill for at least 24 hours. The fat needs to solidify to whip up. This step is crucial. (for a faster option, place the cans in the freezer overnight. Don't forget about them though, frozen coconut cream won't work either.)
- In a large mixing bowl (or the bowl of a stand mixer) combine the coconut cream, vanilla, and salt. When you add the coconut cream, just add the solids on the top of the can first, reserving the liquid for later.
- Using an electric hand mixer or the whisk attachment on a stand mixer, whip these ingredients on high for 3 -5 minutes. The whip will be fluffy and hold a stiff peak when finished.
- Sift both cocoa powders as well as the powdered sugar together over a piece of wax or parchment paper. Grab up the corners of the parchment paper to make a sling, and slowly add the dry ingredients to the coconut cream while whipping on medium speed.
- Slowly add the reserved coconut water from earlier until you reach the desired consistency. For me, this is usually all of it when I'm using the 365 brand of coconut cream.
- Return the whip to high speed and whip for 1 – 2 more minutes, or until everything is well combined.
- Your vegan chocolate mousse is done! Serve this mouse alone with fresh berries and some vegan whipped cream, or use it to fill any cake or pie you'd like. Any leftovers will keep in the fridge in an airtight container for 5 – 7 days.
Notes
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