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Vegan Chocolate Mousse Recipe

4.83 from 47 votes

This secretly vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you will ever eat, vegan or not!

Easy Vegan Dark Chocolate Mousse Recipe

Soy Free

Dairy Free


Keto Friendly

No Heavy Cream

A simple and silky-smooth chocolate mousse you can whip up in minutes, no stove required!

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This tastes like fancy-restaurant chocolate mousse.

Like I-should-put-on-makeup-and-heels chocolate mousse.

Or I-totally-went-to-culinary-school-in-France chocolate mousse.

Serve it to guests, and they will think you spent hours preparing the luxuriously smooth and velvety chocolate dessert.

But there’s no need to dress up, and you definitely don’t need a culinary degree, because the recipe is deceptively easy to make!

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Serve the chocolate coconut mousse plain, or it also makes a great chocolate frosting for any of the following:

Vegan Chocolate Cake

Sweet Potato Brownies 

Vegan Chocolate Cupcakes

Keto Cake (flourless recipe)

Vegan Chocolate Mug Cake

Vegan Chocolate Mousse Ingredients

This easy vegan chocolate mousse calls for just three ingredients, no aquafaba, avocado, or tofu required.

I like to add a tablespoon of dutch cocoa powder for a richer flavor, but you can skip it if you don’t have any on hand. Be sure to use full-fat canned coconut milk or coconut cream for best results, as it will not whip up with reduced fat or carton coconutmilk.

Once you have the basics down, feel free to add a little vanilla extract or whip in a banana, 1/2 tsp instant coffee, or 2-3 tablespoons of peanut butter to make an out-of-this-world delicious chocolate peanut butter mousse.

Above – watch the video how to make vegan chocolate mousse!

Secretly Healthy Creamy Vegan Chocolate Mousse Recipe
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Vegan Chocolate Mousse

An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 1/4 cup
4.8 from 47 votes


  • 1 can coconut milk or cream (For coconut-free, try: Healthy Chocolate Pudding or Avocado Chocolate Mousse)
  • 1/4 cup cocoa powder
  • 1 tbsp dutch cocoa powder or additional regular
  • 3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)
  • optional 1/2 tsp pure vanilla extract
  • optional 2-3 tbsp peanut butter


  • Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there’s always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)
    Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture.
     View Nutrition Facts


Notes: Be sure to check out the video above of how to make the chocolate mousse! Very rarely, you may get a can of coconut milk that is chalky and hard or won’t firm up, so I like to always keep two cans from different brands on hand just in case. This recipe was adapted from my recipe for Coconut Whipped Cream.

Have you made this recipe?

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Published on April 26, 2020

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  1. Shar says

    In your experience substituting unrefined sugars, do you think maple syrup would yield similar results in this recipe? Thank you for an easy and decadent dessert.

    • Jason Sanford says

      Haven’t tried it here, but we do know you can sub it in regular coconut whipped cream and still get thick results, so probably will work here. Be sure to report back if you try. We’d love to know how it goes!
      Jason (media relations)

  2. Giulia says

    Tried this tonight, the flavour was great, but maybe the milk in the can was too “chalky”, so it did not look as whipped or creamy, but it was nice anyway. I took some vegan biscuits, crumbled them, poured over them some coffee (one or two teaspoon) and poured the mousse over them… It was very nice! Only thing, how much weight is one can in the US? The one I found here in Italy did not produce enough mousse for 5 servings…
    I’ve tried a lot of recipes from this website during the lokdown, I’ve loved them all, and this has made our lokdown a lot sweeter! Thanks Katie and thanks Jason for the nice replies, very useful!

  3. Tiffany says

    Hi, is it possible to sub castor sugar instead of the powdered sugar. Thank you, so eager to try this recipe!

    • Jason Sanford says

      I would think so – maybe blend it first if you want smooth texture instead of a bit grainy?

  4. rose says

    I would love to make this, just want to know if im making this in advance how do i store it… fridge or freezer? thanks

    • Maroula says

      Was that 1 can of coconut cream??
      It looked like quite a bit…

      All the cans of coconut cream in Australia seem to have only an inch of coconut cream on the top of the can and the rest is milk.. where can I buy just coconut cream?? Or will it work with only a small amount of coconut cream and the rest of the coconut milk from the can??

  5. Jordan says

    This is the best Chocolate Covered Katie recipe I’ve tried this far! It’s very delicious and true to “real” chocolate mousse.

  6. Vicole says

    Can I ask roughly how much coconut cream is in a can for this recipe ? Where I’m at we have coconut cream and milk in multiple canned sizes from 100ml to 300ml and even bigger, so I’m not sure how much to use?

    • Esma says

      I used a can with less of the coconut cream and more of the coconut cream. It worked both ways. I would say the more the better but either way. Just use how ever much is in the can and if it doesn’t I would go from there and either add more or less depending on how it turns out.

  7. Paul says

    Was great as a dessert for NYE. I did use some soya whipping cream and a little oat-cream as well as the coconut cream. And the hand-mixer I was using kind of overheated while I was whipping it, so had to resort to hand whisking it, but it was well worth the effort with some blueberries on top. Thanks for the great recipe!

  8. Bella Giammalvo says

    I just made this and it tastes great! Mine didn’t solidify as much as it should’ve but that’s on me (I added too much liquid) Add the recommended instant coffee and a pinch of sea salt and it’s delicious!

  9. Shoh says

    Hi. I’d like to know if this will withstand the warmth of a thing layer of ganache or glaçage being poured on top? Conventional egg/gelatin-containing mousses can, but I’m wondering about coconut. I’m planning on putting this over a thin layer of vegan chocolate cake, and I want to know if I should try ganache or glaçage on top, or if I should just stick with more cocoa powder.

  10. Lynda says

    Could you please tell me how much coconut cream you’re supposed to use? Every can is different in how much is liquid and how much is the cream part.

    Thanks for your help

  11. Lynda says


    I left a question, but I don’t see it, so I’ll do it again. Sorry if it shows up twice.
    I’m just wondering how much of the actual coconut cream we’re supposed to use? There are different size cans.
    Thanks for your help.

    • Esma says

      I used a can with less of the coconut cream and more of the coconut cream. It worked both ways. I would say the more the better but either way. Just use how ever much is in the can and if it doesn’t I would go from there and either add more or less depending on how it turns out.

    • Robynne says

      Hi Lynda!
      A can of Thai brand coconut cream here in the states is 13.66 fluid ounces, or 403 ml. Hope that helps!

    • Nadia Holmes says

      I used a 400 ml can 🙂 worked fine
      PS I forgot to separate the water and the cream and used extra cacao powder to help thickening – it worked a treat

  12. Amy says

    5 stars
    This was amazing and so simple to make! I used allulose as my sweetener and topped it with raspberries! My coconut milk did not separate (despite being in the fridge for 8+ hours) so I used a strainer to get a lot of the liquid out. I may try freezing it next time instead.

  13. Robynne says

    4 stars
    Boo hoo hooooo…. I ruined it somehow- it curdled after I mixed it! I thought I followed the recipe to the letter, but evidently, I did something wrong. I used Thai Kitchen coconut cream, and spooned it out of the can so I didn’t get any of the water. As soon as I added the rest of the ingredients, it curdled.

  14. Nadia Holmes says

    5 stars
    Amazing 🤩
    I failed so very often on traditionell chocolate mousse – folding beaten egg white under is just not mine! Tried avocado – wanna-be chocolate mousse (yuk!)…
    Finally this vegan recipe makes all teh difference!!! It is so simple, so fast and yet so delicious 🤤. Ridiculously awesome and yummy! 50 stars ✨ ⭐️ 💫 from me! My guests loved it too!!

  15. Avra says

    The recipe instructions say you can save the unused watery part of the coconut milk for another recipe. What other recipe would use the water from a can of coconut milk? Would love some suggestions please!

    • CCK Media Team says

      Hi, are you using coconut milk from a can or carton? What brand? Have you ever made the non-chocolate version before (coconut whipped cream) successfully?

  16. Isabel says

    Oh, perfect! I missed that before. I was also wondering, are there recipes on this blog that use the watery part of the coconut milk (so as not to waste it)?

    • CCK Media Team says

      Sure! We don’t have a tab for it and haven’t tried it anywhere, but most likely any of the recipes that call for water (such as the vegan chocolate cake or breakfast donuts) could sub coconut water/liquid with good results.

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