This vegan chocolate mousse is made using coconut cream, plus a handful of popular baking ingredients you probably already have. It’s really easy to make and tastes pretty close to the real deal traditional egg-based chocolate mousse. One of my favourite parts about making this vegan alternative is that you don’t need to be as careful mixing the ingredients, whereas when making traditional chocolate mousse, you need to be really careful when folding the eggs into the mixture.
The main difference is that this recipe is egg-free and therefore the texture is not as fluffy, giving it a smoother mouth-feel that is closer to a creamy custard texture. I’ve tested a bunch of ways to make chocolate mousse without eggs and this is my favourite.
Recipe:
- 1 can coconut cream (400 ml)
- 1/4 cup unsweetened cocoa powder (250 ml)
- 3 Tbsp sugar (45 g)
- 1/2 tsp vanilla essence (2.5 ml)
- Pinch of salt (±1/4 of a teaspoon, optional but recommended, adjust to your taste)
Method:
- Using any beater (hand or mechanical), whip all ingredients together until just mixed.
- Using a spatula, scoop mixture into serving bowls.
- Refrigerate for at least 3-4 hours or even overnight for best results.
- Serve cold.
Note:
- This recipe makes about 4-6 servings.
- Make sure to use canned coconut cream (full fat) rather than coconut milk.
- Refrigerate the coconut cream for at least 15 minutes before use, or even overnight for better results.
- If using a mechanical mixer, this should take only a few seconds. If beating by hand, this may take a few minutes.
- I use my NutriBullet to make this and it works brilliantly.
- Texture after beating should be soft, if it’s runny it will need to be refrigerated for longer.
- Texture after refrigeration is thick and creamy but softer than traditional chocolate mousse (closer to a thick custard texture).
- Can be served as is or garnished with chocolate, etc. if you like.
- This recipe is addictive, so be careful not to overindulge!
Enjoy!
