Vegan Chocolate Mousse Recipe

A good chocolate mousse is always a treat especially when you have guests. No one can refuse a good chocolate dessert. These days it is becoming increasingly difficult to entertain because allergies and diet preferences are so common. There is bound to be one person who claims to be allergic to eggs or nuts, and of course, many people are now converting to being vegan.

Recently, we had a few friends over and I decided I wanted to make chocolate mousse for dessert. But, then I realized I’d have to make three versions – the classic for everyone but then an eggless for those with egg allergies and a vegan for those that don’t want dairy, eggs or nuts as well. I’m sharing all the three recipes with you just in case you have a similar scenario.

About this vegan chocolate mousse

Chocolate and coconut are such a wonderful combination. The recipe is pretty simple and as you can see very unlike a classic mousse where we use pastry cream and cream. It is still thick, rich and creamy, as well as light and airy but the richness comes from the coconut and mango, not pastry cream.

The coconut cream is the key ingredient when it comes to consistency. You want to use a thick cream that is coconut fat, not liquid. If you use coconut liquid the mousse will not set. I like to keep the can of coconut cream in the fridge overnight – this helps the fat rise above. Once I take the fat off, I whip it with a hand blender. You can use the liquid in another recipe.

Useful Tips and Tools

• A heavy bottom saucepan works great when cooking milk based custards.
• You will also need a good blender to blend the fruit puree.
• I like to use my stand mixer with a whisk attachment to whip the cream, and yet a hand mixer works just as well.
• Also, a few mixing bowls to combine all the ingredients
• And, a whisk and a spatula to combine all the ingredients together.
• Lastly, a few glasses or ramekins to set the mousse in.

Let’s talk ingredients and substitutes (Save/Pin)

• Vegan Chocolate – Did you know there is vegan chocolate? And it’s much better than just using cocoa powder. Nowadays more big supermarkets have a section for special diet ingredients and I found this one besides my diabetic chocolate.
• Coconut Cream – This is a thick coconut cream – you wanna buy a brand that has coconut cream, not just coconut milk or the mousse will not set. And the best way to get it even thicker is to place it in the fridge overnight. The fat in the coconut floats above the water and then solidifies in the fridge. So when you open the can you can simply spoon the thick cream – leaving the liquid behind.
• Coconut milk – Now don’t go opening another can for two tablespoons of coconut milk. Just use the coconut liquid left from the previous can and add a teaspoon of the thick cream. Mix it up and use it with the chocolate.
• Beet sugar – I believe regular sugar is not vegan approved but beet sugar is. You can also use maple syrup as well.
• Vanilla  – I use homemade vanilla extract but any vegan approved flavoring might work as long as it works

How to Make A Vegan Chocolate Mousse (Save/Pin)

Whip the cream

• Keep the can of coconut cream in the fridge (right side up) for 5 hours, preferably overnight.
• Open the refrigerated coconut cream can (right side up)
• Gently with a spoon pick the thick coconut cream from above leaving all the liquid below.
• Whip the thick coconut cream with sugar and vanilla.

Melt chocolate

• Melt the chocolate in a double boiler with the coconut milk.
• When melted – set aside to cool.

Prepare agar-agar

• Place 2 tsp agar-agar or gelatin with the remaining 60 ml (1/4 cup) water.
• Let sit for 3 minutes to dissolve.
• For the agar-agar – boil the water for about a minute on low heat.
• Set aside to cool slightly but still warm.

Assemble

• Add a big dollop of whipped cream to the agar-agar. Combine well.
• Then add the agar -agar to the whole batch of whipped cream
• Gently fold the whipped coconut cream into the cooled melted chocolate.
• Start by adding a dollop of coconut cream to the melted chocolate – combine well then add more. This will prevent the chocolate seizing and becoming grainy.
• Pour into individual serving glasses, cups or ramekins.
• Chill in the fridge for at least an hour. A few hours is best so the mousse is nicely chilled.
• Garnish with chocolate shavings and serve.

Frequently asked questions

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Vegan Chocolate Mousse Recipe

Author: Veena Azmanov

5 from 5 votes

Print Pin Rate

Prep Time: 10 mins

chilling time: 1 hr

Total Time: 1 hr 10 mins

Calories: 361kcal

$25

Adjust Servings Here: 6 servings

Description

This thick, creamy and delicious vegan chocolate mousse is an absolute treat when you need an indulgent chocolaty treat. Made with real chocolate and coconut cream as a base; this simple, easy and effortless recipe gets done in less than 15 minutes. 

Equipment /Tools

• Stand Mixer
• Mixing Bowl Glass
• Measuring Cups
• Measuring Spoons
• Spatula

Ingredients

• 200 grams (1.11 cups) Vegan dark chocolate
• 2 tbsp (2 tbsp) Coconut milk
• 1 can (1 can) Coconut cream refrigerated overnight
• 2 tbsp (2 tbsp) Beet sugar maple syrup
• 2 tsp (2 tsp) Vanilla
• 1 tsp (1 tsp) Agar-agar
• 60 ml (0.25 cups) Water

ADJUST SERVINGS HERE – 6 servings

Instructions

WHIP THE CREAM

• Keep the can of coconut cream in the fridge (right side up) for 5 hours, preferably overnight.
• Open the refrigerated coconut cream can (right side up)
• Gently with a spoon pick the thick coconut cream from above leaving all the liquid below.
• Whip the thick coconut cream with sugar and vanilla.

MELT CHOCOLATE

• Melt the chocolate in a double boiler with the coconut milk.
• When melted – set aside to cool.

PREPARE AGAR-AGAR

• Place 2 tsp agar-agar or gelatin with the remaining 60 ml (1/4 cup) water.
• Let sit for 3 minutes to dissolve.
• For the agar-agar – boil the water for about a minute on low heat.
• Set aside to cool slightly but still warm.

ASSEMBLE

• Add a big dollop of whipped cream to the agar-agar. Combine well.
• Then add the agar -agar to the whole batch of whipped cream
• Gently fold the whipped coconut cream into the cooled melted chocolate.
• Start by adding a dollop of coconut cream to the melted chocolate – combine well then add more. This will prevent the chocolate seizing and becoming grainy.
• Pour into individual serving glasses, cups or ramekins.
• Chill in the fridge for at least an hour. A few hours is best so the mousse is nicely chilled.
• Garnish with chocolate shavings and serve.

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Nutrition Information

Nutrition Facts

Vegan Chocolate Mousse Recipe

Amount Per Serving

Calories 361 Calories from Fat 264

% Daily Value*

Fat 29.3g45%

Saturated Fat 21.5g108%

Trans Fat 0g

Polyunsaturated Fat 4.9g

Monounsaturated Fat 0g

Cholesterol 1mg0%

Sodium 10mg0%

Potassium 0mg0%

Carbohydrates 22.4g7%

Fiber 4.6g18%

Sugar 12.1g13%

Protein 4.2g8%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – chocolate, mousse, summer, vegan

Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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