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!
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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.
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.
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.
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!
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.
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:
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.
It calls for simple pantry friendly ingredients like canned coconut milk, coconut oil, coffee, and chocolate. Plus, a little vanilla and salt for flavor.
It’s as simple to make as heating up those ingredients and waiting for the chocolate to melt.
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.
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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Recipe
Vegan Chocolate Mousse
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
Nutrition
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.
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!
Wow are look so light and fluffy! yuM! I whipped them after they set just like you said. So good!
Wow. I love these. So chocolatey and delicious. The perfect little dessert to satisfy my chocolate craving.
Yours are really good. Love!
Oh my those are heavenly. I love how just a small amount is perfect. So easy to make too.
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.