Creamy Vegan Chocolate Mousse
A creamy vegan chocolate mousse recipe that only requires one bowl and 5 minutes to make. It's raw, gluten-free, and packed with rich chocolatey flavor. This chocolate mousse is perfect for frosting cakes and filling pies.
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
FAQ
Is this recipe gluten-free? - Yes! This is a great dessert for anyone following a gluten-free diet or with a specific allergy.
Is this sturdy enough to frost/fill a cake with? - Yes! I have a recipe that specifically uses this mousse for filling and frosting. It's slightly soft at first, and I wouldn't recommend using this for thick layers of filling or stacking any higher than 3 layers of cake, but it solidifies very well after refrigeration.
May I use alternative sweeteners? - You can give it a try, I think it could work well. You may not want to add as much of the leftover coconut water, but the cocoa powders still add some stability to make up for any lack of powdered sugar. I wouldn't recommend using this to frost or fill a cake above two layers though. Avoiding the powdered sugar will inevitably cost this mousse some of its stability.
Essential Tools
Electric Hand Mixer -OR- Kitchenaid Stand Mixer
Rubber Spatula
Sifter -OR- Fine Mesh Strainer Baskets
Mixing Bowls
Linked Recipes
Easy Vegan Whipped Cream