This vegan chocolate mousse is basically a chocolate coconut cream mousse made with just five simple ingredients. A simple and easy recipe that’s refreshing and light yet rich and creamy. You don't have to be vegan to enjoy this mousse which makes it perfect for entertaining.
Table of Content
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 recipe
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.
Ingredients and substitutes
- 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
Step by step 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 teaspoon agar-agar or gelatin with the remaining 60 ml (¼ 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
This mousse will last in the fridge for 4 to 5 days. Having said that, coconut does have a short shelf life and the cream will lose some of its volume after two days.
Grainy chocolate mousse happens only when you don't temper the chocolate properly before combining it to the cream. That is why it is important to melt the chocolate and let it cool not warm when you combine the chocolate and cream.
You can but not in this recipe. Here we whip the cream separately and then fold it into the pastry cream. You can, however, over whip the cream and if that happens just add a tablespoon of milk or cream and whip for a few seconds more.
2 teaspoon as stated in this recipe is good to keep the mousse from being too soft or too stiff. Any more and your mousse will be fairly stiff. As a guide, I use 1 teaspoon gelatin for every cup of liquid which works perfectly for me.
No, this recipe works best with egg yolks, however, I do have a delicious eggless chocolate mousse recipe which you will love.
Perhaps not. This recipe works best as is. But I do have a vegan chocolate mousse that you must check out.
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Printable Recipe
Vegan Chocolate Mousse Recipe
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Ingredients
- 200 grams (1.00 cups) Vegan dark chocolate
- 2 tablespoon (2 tablespoon) Coconut milk
- 1 can (1 can) Coconut cream refrigerated overnight
- 2 tablespoon (2 tablespoon) Beet sugar maple syrup
- 2 teaspoon (2 teaspoon) Vanilla
- 1 teaspoon (1 teaspoon) Agar-agar
- 60 ml (0.25 cups) Water
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 teaspoon agar-agar or gelatin with the remaining 60 ml (¼ 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.
Nutrition Information
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
Julie Truluck
I need something dairy free and eggless for the chocolate mousse. I have a very special needs young man having an unexpected 18th birthday we want to celebrate!! Yea!!
Questions:
*They sell the pure coconut cream in a bottle here would that work the same as the cream removed from the can? I have used full fat before in the can.
*If you use the coco powder what would be the sub or do I need to melt with cream
*Will this mousse hold up in a cake as a filling or is it too loose (yes I will have a strong dam)
*Or will a chocolate ganache work with Coconut milk if the same as heavy cream, if the mouse is to loose
Sorry for all the questions, but you are my go to with eggless and vegan options!
Thanks so much
Julie
Veena Azmanov
Hey Julie,
Have not tried the coconut cream in a bottle so don't know if that will work. I know that canned cream removed from the top works well.
I have used non-dairy cream here in the past and that has worked well for me.
Cocoa powder will not give you the thickness you get from real chocolate same with the richness. It will just be cocoa flavored whipped coconut. The chocolate does have fat in it that helps set a bit.
The mousse is not thick - but you can add agar-agar or gelatine to help stabilize it as well.
A chocolate ganache works well with coconut cream or nondairy creamy. I prefer to add more chocolate when I need a thicker consistency.
Not sure if any of this is helpful. Thanks