With just a few pantry staples, you can make the creamiest, most luxe vegan Chocolate Mousse to share with the kids … or to just enjoy yourself. This takes minutes to make and is downright dreamy.
Vegan Chocolate Mousse
This might be my favorite fast dessert ever, especially because I can make it whenever the urge strikes and enjoy it minutes later. The combination of the super creamy coconut milk and cocoa powder is just so delicious. And this is a great option for underweight kids, anyone dealing with constipation (coconut may help move things along), or a vegan alternative to chocolate pudding.
You can eat this right after making for a pudding-like texture or pop it into the fridge for a bit to have it firm up into a more traditional mousse. It’s delicious both ways.
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy dessert recipe so you know what to have on hand.
- Full-fat coconut milk (or coconut cream): Canned coconut milk (NOT “light” style) works best here as we only will use the solids from a can. If you live in a warmer climate and your full-fat coconut milk is always liquid, you can pop it into the fridge for 20-30 minutes to firm up.
- Cocoa powder: I use unsweetened cocoa powder to lend a chocolaty flavor to this mousse recipe.
- Powdered sugar (or honey or maple syrup): We need to balance out the flavors with a little added sweetness. Any of these are an option, though I typically use powdered sugar.
- Vanilla extract: I like to add a little vanilla extract to enhance the rest of the flavors in this recipe.
Step-by-Step Instructions
Below is an overview of how to make this chocolate mousse recipe so you know what to expect. Scroll down to the end of the post for the full information, including the timing and amounts.
- Spoon the top solid part of the coconut milk into a medium bowl. (Use the remaining liquid part for a future smoothie.) For the result to be super creamy, we want only the firm solids of the coconut milk.
- Add the rest of the ingredients and stir well to combine thoroughly.
- Serve the mixture soft with its pudding-like texture or refrigerate briefly to firm up into a more solid mousse.
How to Store
Store in a container in the fridge for up to a week. You can also freeze for a similar result to my Chocolate Fudge Pops.
Best Tips for Success
- Eat right after mixing for a pudding-like texture, or pop into the fridge so it firms up and more resembles mousse.
- Add whipped cream on top if desired. Or use whipped coconut cream for a dairy-free option.
- Serve as a dip for berries or fruit.
- Use as a high-calorie option for kids needing to gain weight or to help with constipation (the coconut can be beneficial for that!).
Related Recipes
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Healthy Brownies (with Banana)
I’d love to hear your feedback on this post, so please rate and comment below!
Vegan Chocolate Mousse
Ingredients
- 14.5- ounce can full-fat coconut milk (or coconut cream)
- 2 tablespoons cocoa powder
- 1-2 tablespoons powdered sugar (or honey or maple syrup)
- ½ teaspoon vanilla extract
Instructions
- Spoon the top solid part of the coconut milk into a medium bowl. (Use the remaining liquid part for a future smoothie.)
- Add the rest of the ingredients and stir well to combine thoroughly.
- Serve the mixture soft with its pudding-like texture or refrigerate briefly to firm up into a more solid mousse.
Equipment
Notes
- Store in a container in the fridge for up to a week.
- Add whipped cream on top if desired.
- Serve as a dip for berries or fruit.
- Use as a high-calorie option for kids needing to gain weight or to help with constipation (the coconut can be beneficial for that!).
Made this with my 4yo last night and then she woke up early to make it again to take to a playdate with a friend. My husband and I also loved them.
A change we made the second time around that I think made it taste better and smoother, is we mixed all the dry ingredients + vanilla then added it to the coconut cream.
Is there any benefit to whipping the coconut milk before mixing in ingredients? I’ve read you can make coconut whipped cream and was wondering if that texture might work well here.
It might make it fluffier.
This stuff is like too good to be true! Tastes like a chocolate mousse that would cost $11 at a fancy restaurant!
Great! Super easy. I did end up adding more cocoa powder and sugar, to make it more decadent. And one of my cans just had A TON of solids, so that may have been the issue. But it was quick and delish, so thank you!
One note – I whipped the leftover liquid into whipped cream to put on top. REAL GOOD.
Hi Amy! I have a can of coconut cream that I need to use. How much of the cream would I use in the recipe? Thank you! I’ve made, and enjoyed several of your recipes!
Hi- about 1/2 of it if the entire can is solid. Enjoy!
So tasty! We are two adults in our house, and this dessert is a big hit for us. Such an easy recipe for when the chocolate cravings hit!
I cannot get this recipe to work!
The first time, the coconut milk was all liquid and never made the mixture “mousse-y”. Tried to make it today by putting the coconut milk in the fridge to get the solid layer. Only a small amount became solid and was not enough to make a batch. I’m not sure what else to do! I’ve tried Walmart coconut milk and Trader Joe’s.
Hi- Are you using full fat coconut milk, rather than “light”?
I’m having the same issue. No full fat coconut milk I buy is solid, it’s fully liquid. I put it in the fridge for two hours and nothing. Would cream be better?
If you can’t find a full fat one that solidifies (it does vary by brand), then yes, use coconut cream.