Many people enjoy a rich chocolate mousse for dessert. But there’s no need for animal products or expensive plastic-wrapped ready-made versions. Just make one yourself with a few simple plant-based ingredients.
Rainbow Plant Life uses aquafaba (liquid from tinned chickpeas) whipped with dark chocolate. Fold in a little sugar and vanilla, then chill until set.
Keep chocolate, nuts and citrus away from pets. Just bin citrus scraps, as acids could harm compost creatures. Read more on food safety for people and pets.
Gather Your Ingredients
For 4 servings:
- 200 g dairy-free dark chocolate, chopped
- 400 ml full-fat coconut milk or coconut cream, chilled overnight
- 2 tablespoons cocoa powder, sifted
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
- A small pinch of fine sea salt
What each item does:
- Dairy-free dark chocolate: Brings depth and body. The cocoa butter sets as it chills, which helps the mousse hold.
- Coconut milk or cream: Provides creaminess. The fat content whips into soft peaks, much like dairy cream.
- Cocoa powder: Boosts chocolate flavour and balances sweetness.
- Maple syrup: Adds gentle sweetness and keeps the texture smooth.
- Vanilla extract: Lifts the chocolate notes and rounds the flavour.
- Salt: Sharpens the taste, making the chocolate stand out.
Substitutions and swaps:
- If you cannot use coconut, test with chilled aquafaba (the liquid from a tin of chickpeas), whipped to stiff peaks, then fold through the melted chocolate mix. The texture is lighter, so allow extra chilling time.
- For a nutty profile, replace part of the coconut cream with almond cream or oat cream. Choose a high-fat option for best structure.
- Use agave syrup or light golden syrup instead of maple if you prefer.
- Pick dark chocolate marked vegan and check for milk solids in the ingredients.
Why this mousse feels lighter than the classic version:
- There are no eggs or dairy cream, so the fat mix is simpler, and the result tastes clean.
- Dark chocolate brings antioxidants from cocoa, and the sweetness sits lower than a typical mousse.
Encourage your store cupboard to help you. Most large supermarkets stock vegan-certified chocolate, coconut cream, and pure maple syrup. Once you have these, you can make this dessert at short notice.
Why These Ingredients Work for a Vegan Twist
Coconut cream whips because its fat crystals trap air, much like dairy cream. When chilled, the fat firms up, so you get soft peaks that hold. If you prefer a lighter bite, aquafaba is a strong choice. Its proteins mimic the lift of egg whites when beaten, giving mousse a cloud-like feel.
Choose fair-trade chocolate. It supports better supply chains and clear sourcing. Cocoa brings polyphenols, and the small pinch of salt wakes up those deeper notes.
For shopping, read labels for vegan certification and avoid chocolate with butterfat or whey. Aim for 60 to 75 percent cocoa for a rich taste that is not too bitter.
Whip Up Vegan Chocolate Mousse
Time guide: prep 15 minutes, chill 2 hours
Equipment: medium saucepan, heatproof bowl, whisk or electric hand mixer, spatula, sieve, measuring spoons, serving glasses
- Prepare the coconut cream
Place the tin in the fridge the night before. Open it without shaking. Scoop the thick cream from the top into a chilled mixing bowl. Keep the liquid aside for smoothies. - Melt the chocolate
Set a small amount of water to simmer in a saucepan. Place a heatproof bowl on top so it sits above the water. Add the chopped chocolate to the bowl and let it melt gently. Stir until smooth and glossy. Keep the heat low to avoid seizing. If water touches the chocolate, it may clump. - Flavour the base
When the chocolate is melted, take the bowl off the heat. Let it cool for 2 to 3 minutes, until warm but not hot. Whisk in the maple syrup, vanilla, salt, and sifted cocoa powder. The mixture should look thick and even. - Whip the cream
Using a hand whisk or mixer, whip the chilled coconut cream for 1 to 2 minutes. Aim for soft peaks that hold their shape. Do not over-whip, which can push out the fat and make it grainy. - Fold it together
Add a spoonful of whipped cream to the chocolate mix and stir to loosen. Then gently fold in the rest with a spatula. Use slow strokes from the bottom of the bowl, and turn the bowl as you go. Stop as soon as you see an even colour. Keeping some air in the mix gives a lighter mousse. - Portion and chill
Spoon into small glasses or ramekins. Smooth the tops. Chill for at least 2 hours, or up to 24 hours. The mousse will firm as the cocoa butter sets.
Visual cues:
- The melted chocolate should pour in a slow ribbon, not a thick lump.
- The whipped cream should hold soft peaks that bend at the tip.
- The final mix should look shiny and airy, with no streaks.
Common pitfalls to avoid:
- Hot chocolate will deflate the cream. Let it cool slightly first.
- Over-whipping coconut cream can split it. Stop at soft peaks.
- Water in the bowl can seize chocolate. Keep tools dry.
This is a no-bake dessert, which keeps your kitchen cool and tidy. It suits weeknights and dinner parties alike.
Troubleshooting Common Issues in Your Mousse
- Lumps from unmelted chocolate: Warm the bowl over the steam for 10 to 15 seconds and whisk gently. If small bits remain, pass the mixture through a fine sieve before chilling.
- Runny texture: Your ingredients may have been too warm or low in fat. Chill for another hour. Next time, use full-fat coconut cream and ensure the chocolate is cooled but fluid.
- Split cream: If the coconut cream looks grainy, stop whipping and fold it with a spoon to bring it back. A splash of the reserved coconut water can help bind it.
My first attempt looked soft as custard, then set perfectly after an extra hour in the fridge. Patience wins here.
Serve and Store Your Vegan Mousse
From Simple Delicious Vegan cookbook
Presentation lifts the experience. Spoon the mousse into glass tumblers for a clean look. A few thoughtful toppings add texture and colour.
- Fresh berries: Raspberries or strawberries cut through the richness.
- Crunch: Toasted hazelnuts, pistachios, or cacao nibs for bite.
- Creamy finish: A swirl of vegan whipped cream or coconut yoghurt.
- Aromatic touch: A few flakes of sea salt or a dusting of cocoa.
Flavour twists:
- Mocha: Stir in 1 teaspoon of instant espresso powder with the cocoa.
- Orange: Add 1 teaspoon of finely grated orange zest for a bright note.
- Mint: A drop or two of peppermint extract brings a cool finish.
- Spice: A pinch of cinnamon or chilli adds warmth and intrigue.
Scaling for guests:
- This recipe doubles well. Use a large bowl, and fold in batches to keep the mixture airy.
- Serve in mini glasses for a tasting platter, which helps with portion control and speed.
