One would think vegan mousse would be a difficult thing to make. I mean, conventional mousses are made from both eggs and whipped cream. The eggs and cream are what give most mousses their characteristic light and fluffy texture. Replicating that with vegan ingredients must be tough, right? Well guess what? It’s not! In fact, making eggless and dairy-free mousse is pretty simple. The magic ingredient is coconut cream! Coconut cream gives you all the richness of heavy cream, and it’s great at trapping air bubbles. As a total chocaholic who absolutely LOVED her chocolate mousse growing up, I can say with absolute certainty that this vegan chocolate mousse is as good as the real deal. Maybe better!
Ingredients You’ll Need
Vegan chocolate chips. I used Enjoy Life brand, which is available at many supermarkets.Coconut cream. Lots of stores sell this in cans, near the coconut milk. If you can’t find it, buy a couple of cans of full-fat coconut milk instead, chill them in the fridge for about a day, then take them out and let them come up to room temperature. Open them up and drain the water. What’s left in the can will be coconut cream. You’ll need 1 ¾ cups of it.Cocoa powder.Powdered sugar. Make sure to buy organic powdered sugar in order to keep the recipe vegan.Vanilla extract.Salt.
How to Make Vegan Chocolate Mousse
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Melt your vegan chocolate chips. The easiest way to do this is by placing them into a bowl and microwaving them in 30 second increments, stirring vigorously between zaps. Be sure not to overheat them.Scoop your coconut cream into a large mixing bowl. Be sure to include just the cream — any liquid in the can should be discarded or used for another purpose.Tip: Make sure your coconut cream is at room temperature. A lot of people like to chill their coconut cream in order to encourage separation of the coconut water. This is fine, but remember to take it out of the fridge a half day or so before using it. If your coconut cream is too cold it can cause your chocolate to harden and you’ll end up with some chunks in your mousse (it will still be delicious though!). If it’s too warm it won’t get fluffy.
Use an electric mixer or stand mixer on high speed to beat the coconut cream until fluffy. This should only take a minute or so. Beat the cocoa powder, powdered sugar, vanilla and salt into the coconut cream mixture.
Begin drizzling in the melted chocolate. Continue beating the mixture until everything is combined.
Divide your vegan chocolate mousse into serving containers. Cover them up and stick then in the fridge until thoroughly chilled.Uncover, top your mousse cups if desired, and enjoy!
Leftovers & Storage
Store leftover mousse in sealed containers and it will keep in the refrigerator for about 4 to 6 days.
More Vegan Chocolate Recipes
Vegan Chocolate CakeVegan Hot ChocolateVegan Chocolate MuffinsVegan Chocolate CheesecakeVegan Chocolate CupcakesVegan Chocolate Hazelnut Butter
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