This secretly vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you will ever eat, vegan or not!
Soy Free
Dairy Free
Vegan
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:
Keto Cake (flourless recipe)
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!
Vegan Chocolate Mousse
Ingredients
- 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
Instructions
- 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
Have you made this recipe?
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MORE VEGAN CHOCOLATE RECIPES
Becky @ Vegan Beckles says
This looks amazing! I don’t eat tofu and am put off by the avocado mousses. I need to definitely try this. I bet it would be good with orange or mint too.
Linda Sheldon says
You would never know the avocado was in there. My husband doesn’t know, and he likes it!
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)
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!
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?
Chey says
SO EASY AND SO DELICIOUS
LOVELOVELOVE
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
Jason Sanford says
Fridge 🙂
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??
Thanks
Cecelia Titus says
Hi Maroula. Coles has a brand that is about 70% cream. I found it in the Asian/International section. Cheers
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.
Paula says
Love your recipes, will try the mousse
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.
Diana says
Has anyone tried freezing this?
maryanne says
Made this for new year’s eve – delicious! Definitely add in the peanut butter.
CCK Media Team says
Thank you for trying it 🙂
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!
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!
Sasha says
How long does this last in the fridge?
Esma says
I would say about 4 days or so.
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.
Lynda says
Hi,
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
Lynda says
Hi,
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
Amy says
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.
Robynne says
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.
Nadia Holmes says
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!!
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
Just add it to a smoothie recipe, such as Katie’s watermelon juice or green smoothie recipe: https://chocolatecoveredkatie.com/green-smoothie-recipe/
Ruj says
I used granulated sugar. Was very crunchy.
Nichole says
Everytime I make this it never turns out thick what am I doing wrong????
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?
Isabel says
Does this have a peanut butter flavor at all? I’m excited to try it but don’t want a peanut butter taste
CCK Media Team says
Hi! The peanut butter is optional so just leave it out 🙂
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.
mel says
wow, delicious and so easy . Chocolate mouse from the pantry! I love this recipe.
Kay says
I used coconut cream organic one didn’t change after beating for so long even put it in my nutri bullet I had the cream in fridge for 2-3 days there was no water in it was all cream same texture throughout the whole can, would thus be my brand was Chefs choice , any one know if a cream that has water in it ? Or a brand organic preferably that does work please , also is there anything this cream can be used for
Ashlyn says
One of my new favorite recipes!
Ann says
I have made this recipe a few times and have now found the best suited coconut cream in Australia for it. Macro Coconut Cream from Woolworths. I refrigerated the cream overnight and was able to use the whole tin. There was a very small amount of liquid at the bottom so I managed to get quite a bit of cream. I used both types of cocoa powder and also included the vanilla. IT IS THE BEST mousse ever. Thank you so much for the recipe Katie. Vegan is good!
CCK Media Team says
Thank YOU so much for making it 🙂
linda says
what size can???
CCK Media Team says
Hi, use a regular size can (not a mini one), around 13.6 to 14 oz.
Marianna Clarey says
This is my favorite guilty pleasure…that doesn’t make me feel all that guilty! By far the creamiest mousse I’ve encountered. Just shared the recipe with a friend today.
CCK Media Team says
Thank you for trying it!
Daniela Madero says
Hello! Would the consistency affect if I add raspberry jam to the mousse? I’m
Thinking frosting a chocolate cake with this❤️
CCK Media Team says
Hmm honestly we have never tried so really can’t say if it would water down the mousse or not or change the texture in a not so great way. Be sure to report back if you try!
Phoenix O says
My mum and I tried this the other day and once chilled it was really, really good! The flavour was wonderful and the texture was very enjoyable.
There wasn’t much mousse when it was made, though, so next time we’re doubling the Ingredients!
Lidia Malinas says
This is really delicious, thanks !!