Pinch Me Good! » Healthy Desserts » Vegan Chocolate Mousse – Only 2 Ingredients
by Amy Estes 14 Comments
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This Vegan Chocolate Mousse is perfectly velvety and decadent. It is made with just 2 ingredients and can be whipped up in minutes for a dairy-free chocolate dessert you are going to LOVE.
This Vegan Chocolate Mousse recipe is going to become your new favorite chocolate dessert. The texture is soft, velvety, and thick, with the perfect balance of rich chocolate flavor.
Chocolate mousse is one of those indulgent desserts that most people only get when they go out. Why not make your own at home with 2 simple ingredients and make it a dairy-free mousse that will blow all of your family and friends away?
Whenever I make this vegan mousse recipe my family goes crazy for it!
If you have tried my Vegan Hot Chocolate, then you are going to love this recipe. It makes a wonderful no-bake dessert for holidays, celebrations, or just for when you are craving a rich and creamy chocolatey treat.
Why you’ll love this recipe
- Simple – only 2 ingredients.
- Easy – no-bake, 4-step dessert.
- Rich and decadent – perfectly rich, chocolate vegan mousse that everyone will love.
- Vegan, gluten-free, dairy-free – this recipe as written is vegan, dairy-free, and gluten-free so everyone can enjoy it.
Vegan Chocolate Mousse Ingredients
- Coconut cream/milk – Full-fat canned coconut cream/ milk chilled in the refrigerator for at least 24 hours. If you are using coconut cream it only needs to chill for about 8 hours since it sets up quicker than coconut milk.
- Dairy-free dark chocolate – You can use dark chocolate chips or chocolate chunks, it’s up to you. Just make sure the chocolate you are using is dairy-free if you need to keep this recipe vegan. I like to use the Ghirardelli brand.
How To Make Vegan Chocolate Mousse
- Whip the coconut milk. Pour the chilled coconut milk or cream, into the bowl of a stand mixer fitted with a whisk attachment. Whip it starting on medium-low speed for the first minute, increasing to high speed until it gets thicker with a smooth, light texture. Per the recipe card below.
- Melt the chocolate. Place the chocolate chips into a microwave-safe bowl, and microwave in 30-second intervals until the chocolate is 90% melted. Then remove and stir until they are fully melted.
- Combine the ingredients. Pour the melted chocolate into the mixer with the whipped coconut milk and whisk on medium-low speed until the mixture is fluffy and creamy. It will have the texture of chocolate pudding.
- Chill and serve. Divide the vegan chocolate mousse between jars and chill for at least 15 minutes. Serve with coconut milk whipped cream and shaved chocolate.
Pro tip! If you are using chilled coconut cream then after you whip it you may need to add a bit (1 tablespoon) of the coconut water left in the bottom of the can if it appears too thick. This is because brands vary and some are thinner than others. I used Thai Kitchen brand coconut cream.
This vegan chocolate mousse is a rich and creamy indulgent chocolate treat that nobody will know is dairy-free. The deep, dreamy chocolatey flavor mixed with its velvety, smooth texture makes you feel like you are floating on a cloud, it’s so good!
Tips for Success
- Use Full-fat coconut milk/cream. This is essential since the low-fat coconut milk will result in more of a pudding-like texture once the vegan chocolate mousse chills. You could also use full-fat coconut cream.
- Do not skip chilling the coconut milk/cream. Chilling the coconut milk in the refrigerator for at least 24 hours is essential for getting that dreamy, creamy mousse texture. This recipe will not work without chilling the coconut milk first. If you are using coconut cream then it only needs to chill for at least 8 hours.
- Make sure to use only the milk solids. When you open the milk after it has been chilled, it will be very thick with the coconut water liquid underneath. To get the thickened milk out of the can, just run a spoon around the edge and it should lift right out. Do not add the liquid to the mixer, just the milk solids. You can save the coconut water and use it in smoothies.
- Any chocolate chips or chocolate chunks will work. I have made this mousse several times using different brands of chocolate chips and they all worked fine. I will note that it is better to use at least 65% dark chocolate to ensure the mousse does not turn out too sweet.
Frequently Asked Questions
Do I need to use dairy-free chocolate chips?
Any chocolate chips will work in this recipe. You only need to use dairy-free chocolate chips if you need to keep this recipe vegan.
Can I make this chocolate mousse ahead of time?
Yes, you can. To make it ahead of time make the mousse as directed in this recipe, then cover and chill it until you are ready to serve it. It will last about 1-2 days in the refrigerator.
How many servings does this recipe make?
This recipe yields 3-4 servings.
How to store
This dairy-free vegan chocolate mousse can be stored, and covered in the refrigerator for up to 2 days. I find it stores best in mason jars fitted tightly with a lid or covered tightly with plastic wrap.
Other chocolate vegan desserts
- Simple Gluten Free Buckeye Balls
- 15 Minute Dark Chocolate Covered Strawberries
- Healthy Chocolate Protein Shake
- Dark Chocolate Sweet Potato Brownies
Did you try this Vegan Chocolate Mousse recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
Vegan Chocolate Mousse – 2 Ingredients
5 Stars4 Stars3 Stars2 Stars1 Star
4.7 from 3 reviews
- Author: Amy Estes
- Total Time: 10 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
This vegan chocolate mousse recipe requires 2 ingredients and minutes to make it! You will love the rich, velvety, smooth texture mixed with the sweet chocolate flavor that tastes like the best indulgent treat ever. Dairy-free, and gluten-free!
Ingredients
Scale
- 10 ounces dairy-free dark chocolate chips or chocolate chunks
- 1 (13.66 oz) can full-fat coconut cream/milk (chilled for at least 24 hours) – see recipe notes
Instructions
- Whip the coconut cream/milk. Pour the chilled coconut milk solids only into the bowl of a stand mixer fitted with a whisk attachment. Whisk, starting on medium-low speed for 1-2 minutes, increasing to high-speed until semi-stiff peaks begin to form or the coconut milk has a pudding-like texture (this took about 3- 5 minutes in my mixer). You could also use a hand mixer for this but it may take a little longer for the stiff peaks to start to form.
- Melt the chocolate. Turn off the mixer, place the chocolate chips into a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until fully melted. This usually takes about 90 seconds. I like to melt the chocolate 90% of the way then stir it to melt the rest to ensure it doesn’t burn.
- Combine and mix the mousse. Pour the melted chocolate into the mixer with the whipped coconut . Whisk on medium-low speed for another 30-60 seconds then increase to high speed for about 60 more seconds. You want a nice fluffy texture. Make sure not to over-mix.
- Divide into jars and chill. Turn the mixer off and separate the mousse into 3-4 jars or small bowls. Cover with plastic wrap and refrigerate for 15-30 minutes. The length of the chill time will depend on how thick you prefer your mousse to be. The longer it chills the thicker it will become.
- Top and serve. Top with your favorite toppings like dairy-free whipped topping, shaved chocolate, fresh berries, or nuts, serve cold and enjoy!
Notes
- Full fat coconut milk/cream is essential since the low-fat coconut milk will result in more of a pudding-like texture.
- Chilling the coconut milk for at least 24 hours is essential. This recipe will not work without chilled coconut milk. Coconut cream only needs to chill for at least 8 hours.
- If you have never worked with coconut milk before then it’s important to note that when you open the milk after it has been chilled then it will be very thick on top with the coconut water liquid underneath. To get the thickened milk out of the can, just run a spoon around the edge and it should lift right out. Only pour the milk solids into the mixer and save the coconut water in the bottom of the can to use in smoothies.
- Storing. This mousse can be stored in the fridge for up to 3 days. I separated the mousse evenly into mason jars that I just covered with plastic wrap.
- If you don’t have a stand mixer then you can also whisk this up using a large bowl and a handheld mixer. It may just take a few more minutes. A great arm workout nonetheless.
- Prep Time: 10 minutes
- Category: Healthy Desserts
- Method: Whisked and chilled
- Cuisine: American
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Reader Interactions
Comments
BethI’m a little confused about the coconut milk. Is it the full fat or would this work with the lighter coconut milk? Sounds delicious.
Reply
- Amy Estes
Hi Beth, I used full fat coconut milk since it has good fat that is very good for you. It may work with lighter coconut milk but I did not try it that way. I bet it would work but it may just not be as thick and may come out more like pudding consistency. Let me know how it works out!
Great post 😄
Reply
- Amy Estes
Thank you so much!
Reply
My coconut milk didn’t form peaks after whipping, and when I poured the warm melted chocolate into the cold milk the chocolate became hard ?? Any ideas what went wrong ?
Reply
- Amy Estes
Hi Ally, did you chill the coconut milk long enough and use full fat milk? Also, the mixer needs to be on the highest speed and should form stiff peaks after a few minutes. When you pour in the melted chocolate it only takes about 30-60 seconds on high speed to form the mousse.
Reply
- Beth E.
Can you tell me what brand of coconut milk you used? I whipped my coconut milk for nearly ten minutes and the best I had was soft peaks. I know it’s not a problem with how long the milk was chilled — I keep one in my fridge all the time and the can I used has been in there for probably a month. I ended up just putting the chocolate in and whipping it some more. I think it will probably be a nice pudding-type treat, but it’s definitely not a mousse. 😢
Reply
- Amy
Hi Beth, Thank you for your comment. Make sure to use full-fat coconut milk that it is chilled for at least 24 hours. If it is not thickening then you can try draining the water from the can and just whip the thick cream. That should do the trick since some brands contain more coconut water (i.e trader joe’s brand does not work good). I like to use “thai kitchen full-fat coconut milk or you can also use their coconut cream if you can find it.
Reply
- Gina
Hi, I’m wondering about the size of your coconut milk can? I didn’t even look at the size figuring it was the same as every other can of coconut milk I’ve ever bought before, but those are 13.5 to 13.66 fl.oz.! Where did you find such a tiny can? So I tried to guess on how many chocolate chips would work with a normal sized can and it must have been wrong, because I basically ended up with fudge. Which is still good, don’t get me wrong, but I’m trying to figure out how to make it mousse consistency! :() I used a recipe similar to this many years ago that was perfect mousse texture and I can’t find it on the internet anymore! I’ve never seen a can as tiny as 5.64 oz.?
Reply
- Amy
Hi Gina,
Thank you for letting me know. The ounces are noted incorrectly in my recipe. I used a 13.66 ounce can of full-fat coconut milk and a 10 oz bag of dark chocolate chips. I have updated the recipe. I really cannot thank you enough for notifying me.
Reply
- Gina
Oh yay! Thanks Amy! I’m about to give it another go so I came back here hoping you had an answer and you do! 🙂 That makes sense. I know accidental incorrect info gets posted especially when prolific people like you are posting all the time! So I think I basically doubled the chocolate chips last time I tried which would explain the fudge consistency 😂 on the bright side, now I know a simple fudge recipe!
Thanks again for your reply. I think my second attempt will be a great success!Reply
- Lou
OMG. I can’t say enough. Soooo good!
Reply
- Katy O’Hara
Thank you for sharing this easy, healthy option. I had a dinner guest who is diabetic, dairy and carb intolerant and she was able to enjoy her own special chocolate mousse with the other party guests. She sent me a message after to say it was the first time she didn’t feel left out when it came to desserts. It was so popular that I had to bring a second one to the dinner table with a series of teaspoons for everyone else to try. My friend said it was the most delicious thing she had tried since being diagnosed as a diabetic 15 years ago!
Reply
- Amy Estes
Hi Katy, I am so happy to hear this. This is the reason I do what I do! Thank you so much!
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