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    Urban Bliss Life » Blog » Easy Vegan Chocolate Mousse

    Published: November 13, 2015 / Updated: August 7, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Easy Vegan Chocolate Mousse

    227 shares
    Jump to Recipe Print Recipe

    Craving chocolate? This dairy-free, vegan chocolate mousse is light, fluffy, creamy, and a perfect vegan chocolate snack!

    single serve of dairy-free vegan chocolate mousse

    The first time I made dairy-free chocolate mousse was when I hosted a Bunco night at my house. It was shortly after I began eating dairy-free. I knew I wanted some sort of sweet chocolate dessert that was single serving.

    This Vegan Chocolate Mousse is so rich and creamy, you guys. You won't miss the dairy at all.

    I've made this vegan chocolate mousse few times since, and I still LOVE it!

    Ingredients for Vegan Chocolate Mousse

    Thaki kitchen organic coconut milk can

    You only need FOUR ingredients to make this vegan chocolate mousse:

    • full-fat coconut milk or coconut cream
    • cocoa powder
    • vanilla extract
    • powdered sugar

    One of my favorite dairy substitutions since going dairy-free is using coconut milk in place of regular milk and heavy cream. It's such a simple and delicious one-to-one substitution. And, it works perfectly when creating almost any chocolate dessert.

    Is Cocoa Powder Vegan?

    Yes! If you purchase the kind that is in the baking aisle, chances are more likely that the cocoa powder you purchased is vegan. It's made by processing the cacao beans under high heat, and typically does NOT have any animal byproducts added.

    How to Make Vegan Chocolate Mousse

    dairy-free vegan chocolate mousse

    There's a little bit of prep work in making this, in that you'll want to refrigerate a can of coconut milk overnight. You can also use coconut cream, but I have found that it's easier to find 15 ounce cans of full fat coconut milk. Coconut cream tends to be sold in 8 ounce cans, and is not as common in general grocery stores across the US.

    Once you're ready to make the recipe, remove the bowl and the can of coconut milk from the refrigerator. Open the can and skim off only the thick cream into the stand mixing bowl. Reserve the rest for smoothies, soups, and other recipes.

    Add the cocoa powder, vanilla extract, and powdered sugar to the mixing bowl. Mix all ingredients on medium until whipped into a thicker cream the consistency of mousse. If necessary, add more powdered sugar. Serve!

    The mini chocolate chips are optional, but I love the added crunch and texture that the mini chips bring to this dessert.

    How to Serve Vegan Chocolate Mousse

    tray of dairy-free vegan chocolate mousse

    When I make this just for me and my family, I'll keep it in a big covered bowl in the refrigerator.

    For parties, however, I like to serve this Vegan Chocolate Mousse in individual shot glasses, small single serving bowls, or even champagne coupe glasses.

    The presentation alone is super adorable, but offering single serving desserts also make it easy for guests to enjoy and still mix and mingle. 

    Easy Vegan Chocolate Mousse Recipe

    Vegan Chocolate Mousse

    5 from 2 votes
    Prep Time: 5 mins
    Cook Time: 10 mins
    Recipe by Marlynn Schotland
    This mousse is creamy, fluffy, chocolate-y, and dairy-free and vegan!
    Servings: 6
    Calories: 32kcal
    PRINT PIN RATE

    Ingredients

    • 1 can full-fat coconut milk
    • ⅓ cup cocoa powder
    • ½ teaspoon vanilla extract
    • ¼ cup powdered sugar
    • mini chocolate chips for topping

    Instructions

    • Chill the can of coconut milk in the refrigerator overnight.
    • For best results, place your stand mixer bowl in the refrigerator for 10-30 minutes before you make the chocolate mousse shots.
    • Once you're ready to make the recipe, remove the bowl and the can of coconut milk from the refrigerator.
    • Open the can and skim off only the thick cream into the stand mixing bowl. Reserve the rest for smoothies, soups, and other recipes.
    • Add the cocoa powder, vanilla extract, and powdered sugar to the mixing bowl.
    • Mix all ingredients on medium until whipped into a thicker cream the consistency of mousse. If necessary, add more powdered sugar.
    • Serve immediately.
    • Optional: top with mini dairy-free chocolate chips.

    Notes

    Makes between 6-10 servings, depending on how much cream your can of coconut milk yielded. You can easily double this recipe to make more!
    Party serving idea: spoon into double shot glasses. Or you could get fancy and pipe the mousse into double shot glasses, as shown in the photos here, into mini dessert bowls, or even champagne coupe glasses.
    This chocolate mousse will keep in an airtight container in the refrigerator for up to 3 days but is best eaten within 1-2 days. I do NOT recommend attempting to freeze vegan chocolate mousse. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 74mg | Fiber: 2g | Sugar: 5g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    PIN IT:

    dairy-free vegan chocolate mousse
    Adapted from Chocolate Covered Katie

    More Chocolate Mousse Recipes

    • Dairy-Free Chocolate Mousse with Avocado
    • Chocolate Mousse Pretzel Trifle with Spiced Pear Cider

    This post was originally written November 13, 2015. It was updated February 5, 2020 with edited photos and new relevant information to help you make the best vegan chocolate mousse possible!

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      Reader Interactions

      Comments

      1. Nutmeg Nanny says

        November 14, 2015 at 11:30 pm

        These mousse cups looks so delicious! Totally perfect for the holidays.

        Reply
      2. Lauren @ Wicked Spatula says

        November 14, 2015 at 7:23 am

        Yum! These look delicious!

        Reply
      3. Gwen says

        November 14, 2015 at 3:58 am

        Easy and delicious!! I can't wait to try this, because I love using coconut milk as a dairy substitute!

        Reply
      4. Kelley says

        November 13, 2015 at 3:49 pm

        Apparently I need some mini chocolate chips, as that's the only thing I'm missing in order to make these right now.

        Reply
      5. Alexandra Rood says

        November 13, 2015 at 11:42 am

        How cute are these! And yes, chocolate chips are a must!! They make everything better! ;)

        Reply
      6. Jerry says

        November 13, 2015 at 9:54 am

        5 stars
        I make a similar dessert with white chocolate. I wonder if the coconut milk would change the flavor, which is extremely delicate. I'll definitely give this a try.

        Reply
      7. Barrett @dirtylaundrykitchen.com says

        November 13, 2015 at 9:28 am

        I love the cute little shot style desserts for big cocktail parties. This looks great.

        Reply
      8. Kristina says

        November 13, 2015 at 8:03 am

        chocolate chips are should NEVER be optional ;) coconut milk is one of my favorite ways to make rich desserts - have you tried whipping it for whip cream yet? SO GOOD.

        I used to have dinner parties in college, and made these kind of mousse desserts... so simple yet so impressive, and tasty!

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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