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Vegan Chocolate Mousse Recipe

4.99 from 637 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)

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
5 from 637 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!

    • Nysia says

      5 stars
      1 serving =1/4 cup
      Did you end up with less than that or are you like me and feel 1/4 cup is not a realistic serving size 🤷🏼‍♀️🤣

  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

      • Zoe says

        Was hoping someone else was over eager and didn’t read the instructions before starting. 😆 Thanks for the tip!

  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.

  17. Kay says

    5 stars
    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

  18. Ann says

    5 stars
    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!

  19. Marianna Clarey says

    5 stars
    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.

  20. Daniela Madero says

    5 stars
    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!

  21. Phoenix O says

    5 stars
    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!

  22. Andrea says

    5 stars
    Just made this. It’s the best chocolate mousse. I will double the recipe next time. I also made the coconut whipped cream. Came out perfect. Looking forward to trying more of your recipes. Thank you!!!!

  23. Lisa says

    5 stars
    So good. I’ve been buying an organic one for $11.00 for 2 tiny tubs for my daughter who is allergic to sulphites. Tried this and my daughter says better than bought ones. They are made on cashews. I added organic mint extract and organic chocolate from Aldi grated, not vegan. Really nice. I notice the bought one adds cherry powder to their cherry one so I might try dehydrating different fruit and milling it so it adds flavour and no moisture. I used all organic ingredients and it cost me less than $3.00 with Aldi organic coconut cream. Thanks for the great recipe. So fast and easy yo make 🙂

  24. Charlie says

    Why why why do blogger always put 1 can of this or that. You do realize cans come in different sizes all over the world.

  25. Nancy says

    5 stars
    Absolutely AMAZING!
    All my my non vegan friends loved it so much !
    Thank you for this delicious recipe and the beauty of that succulent mousse is that is extremely easy to do !
    Merci ❤️

  26. Sylvia says

    I haven’t tried the recipe yet, but I was wondering if the 1/2 tsp of instant coffee is brewed or just the ground beans?

  27. Amber says

    Can you make this with coconut milk powder? I tend to have a bag of powder and rehydrate it with warm/hot water to thicken soups that would otherwise use cream of half-amd-half. I assume it would need to be refrigerated after before making this

  28. Sarah says

    5 stars
    I’ve used this for icing/frosting. Delicious. Could I freeze leftover mousse for another batch of cupcakes another day?

  29. Erin Laude says

    5 stars
    Absolutely delicious and so easy to make. My husband loves dessert but especially ice cream. We are new to the vegan lifestyle so are still trying to figure out what to eat. This was perfect. He loves chocolate and peanut butter so we made it with both and used swerve powdered sugar.

  30. Julie says

    I’m using the solid coconut milk from a TJ’s can, but it looks like riced cauliflower. What I’m I doing wrong? It came out in chunks vs your video which looks creamy.

  31. Lorenz says

    I live in the EU.

    I am able to translate American measurements into their metric equivalents, but “one can coconut milk” is simply useless to me!

    Can you please offer a measurement?

    Thank you.

  32. sofia says

    5 stars
    this was sooooo good and simple i was so impressed. a couple things is i didn’t use full fat, i just used regular coconut milk and it worked great. i also added a few squares of melted chocolate and that made it richer. i also only added one heaping tablespoon of powdered sugar for a lower sugar content. overall this is a great and easy recipe 10/10!!!!

  33. Candice says

    5 stars
    I have a cousin who’s son has several food allergies, and I felt so bad when he couldn’t have anything at my son’s birthday party. My husband’s birthday is tomorrow and I was looking for something delicious and chocolaty and this is perfect. I will make another batch without the chocolate and layer with crumbled cookies in some cute little dessert cups I found. Its a perfect addition to the dessert table that everyone can enjoy. Thanks for the recipe!

  34. Anna Hutcheson says

    5 stars
    Very tasty recipe.

    I used two cans cold coconut cream and two cans coconut milk. All chilled in the fridge. I separated one can and then just threw everything in and whipped it on high for 10 minutes. I used a little more powdered sugar than the recipe I think but it turned out silky, smooth, and delicious.

    Can’t wait to eat it tomorrow!

  35. Michelle says

    4 stars
    This was very good. I refrigerated the canned coconut cream. I whipped it until it looked smooth. However, the final product had bits of the coconut cream. How long can this be whipped? How to avoid the bits of coconut cream?

    • CCK Media Team says

      Hi! It might just be the brand of coconut milk or cream you used. Most will be creamy right out of the can, but every now and then you will encounter a can that is flaky or rock hard. I wish that we had an answer for how to fix non-ideal cans!

  36. Mrs Cheryl Bennison says

    5 stars
    This is absolutely divine, you really need to give this a go, it’s so simple but soooo delicious x

  37. BB says

    Help is needed calculating the carbs in the Chocolate Mousse. I really want to try this out but my calculations per ingredient are showing more carbs than the nutritional listing provided. Thanks in advance.

    • CCK Media Team says

      Hi! Nutrition facts will vary depending on the brands and types of ingredients you use (especially when it comes to sweeteners), so go with what your calculator is telling you for your specific ingredients.

4.99 from 637 votes (601 ratings without comment)

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