This divine vegan chocolate mousse can be whipped up with as little as 2 ingredients. A perfect easy recipe for dark chocolate lovers! This dairy free dessert is also paleo friendly and clean eating, and can be used as healthy cake frosting.
When I was staying with my sister a while ago she had a craving for chocolate mousse. She wanted to buy a packaged mousse mix, which I had to protest vehemently!
Instead, I offered to make it for her from scratch. I made her a very traditional chocolate mousse with egg custard, whipped cream and all.
In the process, I started thinking about how to make dairy free and eggless chocolate mousse - since my husband and dairy aren't on best terms.
My first thought went to Whipped Coconut Cream (learn how to make it here), which is creamy, fluffy and airy all without dairy cream. And I wondered if I could turn it into dairy free chocolate mousse somehow.
From my cake decorating days, I remembered that chocolate ganache is a simple combination of cream and chocolate. So, I went ahead and experimented how this would work with coconut cream.
Well, it works wonderfully! It tastes divine - fluffy and intensely chocolatey at the same time. This is such an easy chocolate mousse recipe and so simple to make.
How to make vegan chocolate mousse
At the basic level, to make this vegan chocolate mousse coconut cream and vegan dark chocolate are all it takes.
Vegan Chocolate Mousse 2 ingredients
Standard chocolate ganache was my inspiration for this recipe. I heat the coconut cream until just boiling.
Then I pour it over chopped quality dark chocolate and let it sit covered for 5 minutes. In this time the hot coconut cream will melt the chocolate pieces.
Only then do I stir everything together and a creamy, vegan chocolate ganache forms. Now I chill the mixture until it sets - which takes about 2 hours.
After that it can be whipped into the most luscious clouds of airy, light healthy chocolate mousse.
I love this rich dark chocolate mousse in its simplest form of just chocolate and coconut cream. But it is in fact rich and not overly sweet - there is just the little sugar from dark chocolate and the natural sweetness from the coconut cream.
For a sweeter version that would appeal to my whole family I added vanilla extract and maple syrup to the ganache mixture to naturally sweeten the mousse. And to ensure that the ganache would set up despite the liquid sweetener, I also added a little melted coconut oil.
If you were to use a powdered sweetener instead, the additional coconut oil may not be needed.
Orange Chocolate Mousse:
Use orange chocolate, or orange zest and/or orange extract in the mousse mixture.
Mexican Chocolate Mousse:
Add a touch of cinnamon, chili powder and/or cayenne powder
Coffee Chocolate Mousse:
Dissolve instant coffee or espresso granules in the hot coconut cream
Serving Chocolate Mousse
Once you whipped the vegan ganache into dark chocolate mousse, you can simply spoon it into serving bowls. For a little fancier presentation, fill the mousse into a piping bag fitted with a large star tip first.
Then, pipe a large swirl of paleo chocolate mousse into small ramekins. Top with grated chocolate, a raspberries and mint leaves.
How to store this Paleo Chocolate Mousse
Store the best chocolate mousse ever in the fridge until ready to serve. If the coconut cream gets too warm it will deflate the mousse in no time.
Any leftover homemade chocolate mousse can be stored refrigerated for up to 5 days.
Looking for more delicious healthy chocolate recipes? Try these:
VIDEO: Vegan Chocolate Mousse
Vegan Chocolate Mousse
- 1 15- ounce can coconut cream
- 10 ounces vegan dark chocolate chopped
- ½ cup sweetener of choice maple syrup, or sugar-free sweetener
- ¼ cup coconut oil
- 2 teaspoons vanilla extract
Heat the coconut cream until it just comes to a boil.
Place the chopped dark chocolate in a large bowl and pour the hot coconut cream over top. Cover and let sit for 5 minutes. During this time, the chocolate will melt from the heat of the cream.
Using a wooden spoon, stir together the chocolate and cream until smooth and combined. If not all of the chocolate melted, you can reheat the mixture (in the microwave) for a little bit.
At this point, you can add the optional ingredients (or not). Taste the mixture to see if it is sweet enough for you. If not, add vanilla extract, sweetener and melted coconut oil. The latter ensures that the mixture will set, even with added sweetener.
Next, refrigerate until everything is chilled and firm throughout (about 2 hours).
Using your hand or stand mixer, whip until soft, aerated and lighter in color.
To serve, spoon vegan chocolate mousse into small bowls or fill into a piping bag fitted with a large star tip. Then pipe into bowls in a large swirl. Sprinkle with chocolate shavings and decorate with a mint leave + raspberry.