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Vegan chocolate mousse in glasses with cream and raspberries.
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Vegan Chocolate Mousse

This five ingredient, five minute vegan chocolate mousse is made simply with coconut cream, cacao, and a little maple syrup. Top this simple dessert with fruit for a special, but very easy to make, treat.
Course Desserts
Cuisine American
Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 307kcal

Ingredients

  • 500 ml coconut cream, from two cans of full-fat coconut milk*
  • 6 tablespoons cocoa powder
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • Pinch sea salt

Instructions

  • Chill the cans of coconut milk overnight before you plan on beginning the mousse, the same way you would for coconut whipped cream.
    500 ml coconut cream, from two cans of full-fat coconut milk*
  • Place the cream into a large bowl and whip on high speed with electric beaters until fluffy and increased in volume.
    500 ml coconut cream, from two cans of full-fat coconut milk*
  • Add the cocoa, 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.
    6 tablespoons cocoa powder, 3 tablespoons maple syrup, 1 teaspoon pure vanilla extract, Pinch sea salt
  • Scoop the mousse into glasses or small dishes and refrigerate for half an hour. Serve chilled topped with whipped cream and fruit, if desired.

Notes

• 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.

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 20g | Protein: 4g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Sodium: 17mg | Fiber: 2g | Sugar: 9g