Although a vegan mousse will never exactly replicate a egg-based chocolate mousse, this one comes pretty close, and you don’t need to worry about eating raw eggs. Plus! You need less time and less ingredients. A win win, really.
This really does take about five minutes to make, plus about half an hour of chilling time. Topped with some berries or other fruit, it makes a really nice light and fresh dessert, but still chocolate.
Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.
- Coconut cream (from two cans of full-fat coconut milk)
- Cacao or cocoa powder (see substitutions)
- Maple syrup
- Vanilla extract
- Sea salt
Chill the cans of coconut milk for at least eight hours before proceeding. For best results, refrigerate them the night before you plan on making the mousse.
Place the chilled coconut cream into a large mixing bowl (or the bowl of a stand mixer) and whip with an electric mixer on high speed until it resembles whipped cream, about one minute. This is the same process as making coconut whipped cream.
Add the cacao, maple syrup, vanilla, and sea salt, then beat again to combine. The mixture should be homogenous in colour with no streaks of cacao.
Spoon the mousse into glasses or bowls and refrigerate for at least half an hour before serving. Top with desired fruit or other toppings and serve chilled.
Tips and Notes
It’s possible to serve this immediately after mixing. It has more of a pudding texture in that case, and sets into more of a mousse when chilled. Both are good!
As with coconut whipped cream, some brands of coconut milk may work less effectively for this, though I haven’t often run into that. As long as the coconut cream is solid when you take it out of the can it should work fine. Shake the can before you buy or use it – if it audibly sloshes around, it’s no good for this.
Raw cacao and regular cocoa powder can be used interchangeably here. Don’t mix this up with cocoa drink powder (which has added sugar and usually milk powder). Raw cacao is slightly bitter, so if you prefer a sweeter mousse, use cocoa.
Honey can be substituted for maple syrup if the recipe doesn’t need to be fully vegan. I recommend a runny honey here. If you prefer a stronger vanilla flavour you can use vanilla powder in place of extract.
Spices and flavourings can be changed up to suit you. I like adding cinnamon, or a mix of warm spices, like cardamom, nutmeg, and cloves, in the winter. You can also add citrus zest, but not juice – in that case make this two ingredient chocolate mousse, made with orange juice, instead.
More No-Bake Chocolate Recipes
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- 500 ml (2 cups) coconut cream, from two cans of full-fat coconut milk*
- 6 tablespoons cacao or cocoa powder
- 3 tablespoons maple syrup or honey (if not vegan)
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- Chill the cans of coconut milk overnight before you plan on beginning the mousse, the same way you would for coconut whipped cream.
- Place the cream into a large bowl and whip on high speed with electric beaters until fluffy and increased in volume.
- Add the cacao, maple syrup, vanilla, and salt, then mix carefully by hand (with the beaters, just not turned on) before whipping to combine. This helps to prevent cacao from flying over the sides of the bowl.
- Scoop the mousse into glasses or small dishes and refrigerate for half an hour. Serve chilled topped with whipped cream and fruit, if desired.
• Chilling the mousse is optional if you prefer more of a pudding texture. It can be eaten immediately but needs to be refrigerated to reach the right consistency after mixing.
Amount Per Serving: Calories: 307Total Fat: 25gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 17mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 4g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
This post was originally published in February 2015. It has been updated with all new photographs and improvements to the text as of September 2020.