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Home » Vegan Chocolate Mousse

Vegan Chocolate Mousse

March 7, 2022 by Debi 26 Comments

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Vegan Chocolate Mousse Cups recipe is an easy to make dessert that will satisfy a chocolate craving. This recipe is the ultimate guide to how to make a quick and easy dark chocolate mocha mousse.

It’s my go-to recipe for when I have a little leftover coconut milk. It’s quick, it’s easy to make, and it’s no guilt because it’s filled with good for you ingredients.

These are simple and silky-smooth chocolate mousse you can whip up in minutes.

Chocolate cups only take about 5 minutes to make. The hardest part is waiting for them to set in the fridge (though I may have eaten them once or twice when they were soft and melty, maybe!).

I originally shared this recipe in 2014, but it was time for an update. So, I’ve updated the pictures, the information, all for a better user experience. I think the recipe is still super delicious, and so impressive for how easy it is! You need to try this one!

Vegan Chocolate Mousse in a small glass jar topped with a raspberry and some fresh mint, title in upper left.

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

a spoon full of chocolate mousse set on top of a dish of mousse and some raspberries around it.

Leftover coconut milk

I love to make these little cups of chocolaty goodness whenever I’m craving something rich and decadent.

But these little treats won’t break the calorie bank. About 300 calories isn’t too bad for a rich chocolate dessert.

They’re perfect when you have a little leftover coconut milk from making something else, like Peanut Sauce, Coconut Brownie Bars, or even ice cream.

And, if you go to make these and find you’re out of coconut oil, butter works really well as a substitute in these.

French mousse

These vegan Mousse Cups totally remind me of a French café, and their rich, super chocolaty mousse. But this paleo mousse is vegetarian, vegan, gluten-free, and Paleo-friendly.

I used to work at a French Café where they served the best chocolate mousse. I’ve actually shared their recipe for French Chocolate Mocha Mousse.

The problem with most traditional French mousse recipes is that they have gelatin in them. Now, for most people this isn’t a problem, but for a vegetarian, it’s not something you typically want to eat. Gelatin is made derived from collagen, which is from animal by-products.

a black cat looking at a chocolate dessert.
You don’t actually want to share this chocolate treat with your furry friends. As, chocolate can be lethal for kitties, she’s still adorable checking everything out.

Vegan

This vegan chocolate mousse is quite possibly the richest and creamiest chocolate mousse you’ll ever eat, vegan or not!

With no heavy cream or eggs, these vegan and keto-friendly treats are surprisingly delicious, and will satisfy any chocolate craving!

If you follow a strict vegan diet, be sure to get vegan chocolate.

I suggest using chocolate chips in the recipe because they’re so easy, and I always have some in my kitchen.

But you can also chop a bar of chocolate to make 1/3 cup.

looking down into a glass jar with mousse, and a bite has been taken out.

Chocolate mousse toppings

Top these little treats with pieces of fruit for a pretty color explosion. Raspberries, sliced strawberries, blueberries, pineapple, or pomegranate seeds all look great on top.

A fresh sprig of mint is a lovely color burst.

A dollop of whipped cream if you don’t mind dairy.

Or, serve the mousse plain.

These are also lovely with some coconut whipped cream on top. For a dairy-free, vegan whipped cream, make your own coconut whipped cream.

How to make vegan coconut whipped cream

Chill a can of full fat coconut milk in the fridge overnight to harden. Scoop out the hardened coconut cream from the top of the can, and place it in a mixing bowl. Reserve that clear liquid for something else, like smoothies.

Whip the coconut solids with a {affiliate links} hand mixer or stand mixer until peaks form. You can add a little powdered sugar to it if you want it sweeter.

I’ve also been experimenting with serving this as a frozen chocolate mousse, and as a whipped mocha mousse. So good!

Can I freeze these mousse cups?

Yes! This is a great frozen mousse! Just picture a super hot day, and you pull these little cups out of the freezer for a nice cool down treat! It’s a perfect way to cool down on a hot summer day.

And, storing them in the freezer helps them last a nice long time so you always have a chocolate treat when the craving hits you.

Simply let the mousse set up in the fridge, cover it tightly with plastic wrap, and pop it in the freezer.

When you’re ready to eat, let them sit on the counter for about 5 minutes to soften a little. Or, you can place them back in the fridge overnight to let them thaw.

Can I make whipped chocolate mousse?


Again, the answer is yes! These are a great whipped chocolate mousse. And it makes a light and airy chocolate dessert!

Let the mousse set in the fridge.

Once set, use a {affiliate links} hand-held mixer or an immersion blender with a whisk attachment to whip them. Whip them for a full two minutes. They can be served immediately, or placed back in the fridge for later.

Other ways to serve

Serve the chocolate coconut mousse plain, or fancy it up in any other following ways:

Chocolate S’more Bars

Make it into dessert parfaits

Use it as frosting for vegan chocolate cake

Vegan Chocolate Mousse Ingredients

This easy vegan chocolate mousse has just 6 ingredients, and contains no aquafaba (chickpea canning juice), no avocado, and no tofu. It’s dairy free, eggless, and gluten-free.

If you’re looking for an Avocado Chocolate Mousse Recipe, check this one out!

It calls for simple pantry friendly ingredients like canned coconut milk, coconut oil, coffee, and chocolate. Plus, a little vanilla and salt for flavor.

how to make this vegan mousse dessert.

It’s as simple to make as heating up those ingredients and waiting for the chocolate to melt.

chocolate mousse poured into a glass jar and waiting to set.

Once it’s all mixed together, put it in the fridge to chill until firm and cold.

Canned coconut milk

As coconut milk is the main ingredient here, I thought I’d share some tips about it.

Make sure to grab a good full fat coconut milk brand when you buy it from the grocery store.

My favorite brands are Aroy-D, O Organics, Thai Kitchen, and Whole Foods 365 organic.

What if my can of coconut milk is solid?

Don’t be alarmed if you open the can of coconut milk and there’s a solid layer of thick white cream at the top, and a clear thin watery layer at the bottom.

Many brands of coconut milk will separate as they sit on the shelf.

The thick white layer on the top is coconut cream solids, and the water at the bottom is the coconut water.

If you open the can of coconut milk and find that it’s separated, pour it all into a microwave safe bowl like a 2-cup glass Pyrex measuring cup.

Pop it in the microwave for about 30 seconds, and give it a stir. You’re basically melting the coconut solids so they can incorporate back into the coconut milk.

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Looking down into two glass jars full of chocolate mousse, title on bottom of image.

Recipe

square crop of two glass jars of chocolate dessert topped with raspberries and fresh mint.

Vegan Chocolate Mousse

Debi
Vegan Chocolate Mousse Cups recipe is an easy to make dessert that will satisfy a chocolate craving. This recipe is the ultimate guide to how to make a quick and easy dark chocolate mocha mousse.
5 from 8 votes
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Prep Time 5 minutes mins
Cook Time 5 minutes mins
Resting time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 2 servings
Calories 306 kcal

Ingredients
  

  • ¼ cup canned coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon strong coffee
  • pinch fine grain sea salt
  • 1/3 cup semi-sweet chocolate chips
  • ½ teaspoon vanilla

Instructions
 

  • In a small saucepan combine coconut milk, coconut oil, coffee and salt, and heat (scald) over medium heat until small bubbles appear around the edges. Remove from heat, and stir in chocolate chips until chocolate has melted. Stir in vanilla. Pour into two small ramekins, and refrigerate for at least an hour or until set.

Notes

If you follow a vegan diet, be sure to get vegan chocolate chips. You can also finely chop a dark chocolate bar.
Mousse can be frozen for longer storage, and can be served frozen for a great cold dessert treat.
Mousse can be whipped as well. After it has been refrigerated and has set, whip with with a whisk attachment to an immersion blender or hand-held mixer for a full two minutes.

Nutrition

Calories: 306kcalCarbohydrates: 18gProtein: 3gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 2mgSodium: 8mgPotassium: 254mgFiber: 3gSugar: 12gVitamin A: 15IUVitamin C: 1mgCalcium: 24mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword chocolate, mousse, vegan
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Two small red bowls of chocolate dessert with spoons.
One of the original photos for this recipe. Even now, I don’t think this is a bad photo. It just needed to be updated.
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Filed Under: Desserts Tagged With: chocolate, coconut milk, coconut oil, Cooking, desserts, Food, gluten-free, Paleo, recipe, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Debra

    November 13, 2014 at 9:39 am

    5 stars
    This is so good. Gelatin is never high on the list of things I want to eat at all, so this is great! And they are so easy to make!

  2. Ashley

    November 13, 2014 at 11:33 am

    Wow are look so light and fluffy! yuM! I whipped them after they set just like you said. So good!

  3. Jane

    November 13, 2014 at 12:30 pm

    5 stars
    Wow. I love these. So chocolatey and delicious. The perfect little dessert to satisfy my chocolate craving.

  4. Danielle

    November 13, 2014 at 12:34 pm

    Yours are really good. Love!

  5. Kristin

    November 13, 2014 at 12:55 pm

    Oh my those are heavenly. I love how just a small amount is perfect. So easy to make too.

  6. Susie Jax

    November 13, 2014 at 4:14 pm

    This is great. I love this sort of yummy! I make it now, like you, when I have leftover coconut milk from making something else. I pop them in the freezer for later.

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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