|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 40g||200%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|Total Sugars 14g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate mousse is every bit as decadent as a dairy version. Its deep in chocolate flavor is ultra creamy, and has a similar whipped texture to the version made with heavy cream. It's different, though, in that it uses canned coconut milk solids instead of dairy cream and gelatin. We also use cocoa powder instead of any milk chocolate products. Those changes make it vegan, meaning free of any animal products.
If you've worked with coconut milk before, you know how it can turn into whipped cream—and if you haven't, this mousse is the perfect place to start. This is an easy vegan dessert that can be made a day or two ahead of time. It keeps its form well and is perfect served on its own.
The most complex aspect is the chilling. You'll need to chill two cans of coconut milk for at least eight hours or up to overnight, then the mousse will set in the fridge for an hour once made. This mousse is perfect as a vegan dessert whenever you're in the mood for something rich, sweet, and full of deep chocolate taste.
"This vegan chocolate mousse was a huge success! The mousse was very chocolatey and tasted like a smooth and delicious pudding. Make sure to have an extra can in the fridge to use if one doesn't solidify. I didn't, and I ended up waiting an extra day to make the mousse." —Diana Rattray
2 (15-ounce) cans full-fat coconut milk, refrigerated for 8 hours or up to overnight
2/3 cup unsweetened cocoa powder
1/2 cup vegan confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Steps to Make It
Gather the ingredients.
Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.
- Always choose full-fat canned coconut milk; light won't separate fully into solid and liquid. If scooping out the solids is too challenging, pierce a hole in the bottom of the can to drain the liquid. The solids will be left behind.
- Occasionally, a can of coconut milk doesn't whip up well. You may want to place one extra in the fridge as a back-up.
- Follow these tips for whipping coconut cream, and working with coconut milk.
- Sifting the cocoa powder and confectioners' sugar is imperative to ensure the mousse isn't weighed down by any lumps.
- We used natural cocoa powder, but you can use Dutch-processed for a darker chocolate color and smoother chocolate taste.
- This can be made sugar-free by using a powdered keto sweetener such as confectioner's Swerve. You'll want to add 1 teaspoon cornstarch as well, for binding purposes.
- For a richer chocolate flavor, you can top with chopped dark chocolate, or fold chopped dark chocolate into the mousse once firmed in the fridge.
- For a peanut butter chocolate mousse, whip in 2 tablespoons of peanut butter once the mousse has reached stiff peaks.
- To make a peppermint chocolate mousse, add 1/2 teaspoon peppermint extract when adding vanilla.
- Flavor the mouse mixture with 1 teaspoon of raspberry or coconut extract instead of vanilla.
- Intensify the chocolate flavor with 1 to 2 teaspoons of espresso powder.
- The whipped coconut cream has some sweetness, but you can add confectioners' sugar to taste to make it sweeter.
- Top with chopped nuts, mixed berries, or this mixed berry sauce.
How to Store
- Store leftover mousse covered in the fridge, where it will keep for several days.
- Freezing isn't recommended since the mousse may become gritty. If you're curious about freezing, try with a small portion first.
What is the difference between unsweetened canned coconut milk and coconut cream?
The difference between canned coconut milk and coconut cream is the fat content. Coconut milk generally contains about 9 to 15 percent fat, while coconut cream contains from 19 to 22 percent fat.