Vegan Chocolate Mousse Recipe
This vegan chocolate mousse is rich, creamy, and made with only four plant-based ingredients. It comes together in minutes and chills into a luxurious dessert that's as elegant as it is easy.
Equipment
- Small saucepan
- Medium mixing bowl
- Whisk
- Silicone spatula
- 4 small jars or ramekins
Ingredients
- 1 cup full-fat coconut cream well chilled, from a can
- 5 oz dark vegan chocolate minimum 70% cocoa
- 2 tbsp maple syrup or adjust to taste
- 1 tsp pure vanilla extract
- Optional: pinch of sea salt berries, coconut whip, or cacao nibs for topping
Instructions
- Place the chopped chocolate in a small saucepan and gently warm it over low heat, stirring slowly until it becomes smooth and glossy. Remove from heat.
- In a separate mixing bowl, blend the chilled coconut cream with maple syrup, vanilla, and a pinch of salt until smooth and creamy.
- Slowly pour the melted chocolate into the cream mixture while whisking to fully combine.
- Transfer the mixture into small jars or ramekins. Smooth the tops with a spoon.
- Refrigerate for at least 2 hours, or until the mousse is set and slightly firm to the touch.
- Serve chilled. Top with coconut whipped cream, berries, or cacao nibs if desired.
Notes
You can substitute coconut cream with blended avocado for a lighter, greener version.
For a protein boost, mix in 1 tbsp of chocolate or unflavored vegan protein powder.
To make it keto-friendly, use stevia or monk fruit instead of maple syrup and choose sugar-free dark chocolate.