This vegan chocolate mousse is made with just five ingredients for an indulgent dessert that’s dairy free, sugar free, and unbelievably delicious. Simmered on the stove and chilled in the refrigerator, it’s incredibly easy to make and full of smooth, creamy, chocolatey goodness. Serve it for holiday parties, after-dinner desserts, and more!
In my opinion, chocolate mousse is a highly underrated dessert, and I think it’s about time we all gave it the love it deserves! After all, not only is it super easy to whip up but it’s also made with pantry staples and loaded with rich chocolate flavor. I mean, do recipes get any better than that?!
I even took this vegan chocolate mousse one step further, using just 5 items to create the most indulgent treat that’s also plant based, refined sugar free, and allergy friendly. Basically, it’s what dreams are made of! Whip it up in no time and add sliced fruit, whipped cream, and chocolate shavings on top for a dessert that will leave your guests raving.
- Made with minimal, vegan ingredients
- Contains a smooth texture and rich chocolate taste
- Great to make ahead of time
Ingredients and Substitutions
- Dark chocolate baking chips - Provides the bold chocolate taste. I love to use Lily’s dark chocolate baking chips, but any vegan-friendly chocolate will do.
- Coconut cream - Full fat coconut cream is crucial to create a luxurious, velvety texture without the need for dairy. For the best results, opt for canned coconut cream, and store it in the back of your fridge overnight.
- Vanilla extract - Used to enhance the rest of the ingredients.
- Arrowroot starch - This acts as a thickening agent transforming the ingredients from a pudding-like texture into a thick, fluffy mousse. If preferred, cornstarch can be used instead.
- Sea salt - Just a pinch is crucial to balance out and intensify the chocolate mousse.
- Optional toppings - Technically, the toppings are optional, but they make for the tastiest, most Instagram-worthy treat! I like to use whipped cream, sliced strawberries, and chocolate shavings, but feel free to experiment and mix and match your favorites.
How to Make Vegan Chocolate Mousse
One of my favorite desserts, this vegan chocolate mousse is super easy to make. The only hard part is waiting for it to chill! Before you begin, you’ll need a pot or saucepan, a small bowl, and individual serving dishes.
Although this recipe comes together quickly, be sure to take your time stirring, ensuring there are no clumps are grainy bits of the mousse.
Step 1: Melt the chocolate. Heat the chocolate chips and coconut cream in a pot over medium-low heat, stirring well until the chocolate is completely melted.
Step 2: Create the vegan chocolate mousse. Remove the pot from the heat. Then, remove a spoonful of the chocolate mixture, placing it in a separate bowl, and stir in the arrowroot starch. Add the chocolate back to the pot along with the vanilla extract, and sea salt, and stir to combine.
Step 3: Portion and chill. Pour the mousse into individual serving dishes, and let it chill in the fridge for at least 30 minutes to set.
Step 4: Top and enjoy. Top each didsh of dairy free mousses with whipped cream, fresh strawberry slices, and chocolate shavings, and enjoy!
- Stir the chocolate and coconut cream continuously to prevent burning. If the chocolate seizes up, you won’t have a nice smooth chocolate mousse.
- For optimal results, take a spoonful of the chocolate mixture, and mix it into the starch in a separate bowl instead of dumping the starch straight into the pot. This prohibits clumps from forming.
- This dairy free mousse is rich and decadent so it’s best served with a little whipped cream or cool whip to balance it out.
How to Store Chocolate Mousse
If storing the mousse overnight or for a few days, cover the dishes with a lid or plastic wrap, and keep them in the fridge until ready to serve. They will keep for up to 4 days in the fridge
Frequently Asked Questions
Yes, when made as directed this recipe is completely dairy free.
This could be due to clumps of starch not being fully mixed into the mousse. It’s best to mix the starch with a little bit of the liquid before mixing it into the pot.
No, mousse is much thicker and richer than pudding.
For more chocolate recipes, check out my:
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Vegan Chocolate Mousse
- 1 cup Lily’s Dark Chocolate Baking Chips
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot starch or cornstarch
- ½ teaspoon sea salt
- Whipped cream
- Fresh strawberries
- Shaved Lily's Chocolate
- Heat the chocolate chips and coconut cream in a pot over medium low heat. Stir well until the chocolate is thoroughly melted.
- Remove the pot from the heat. Take a spoonful of the melted chocolate mixture and stir it into the arrowroot starch in a separate bowl. This helps to dissolve the starch and prevent little clumps. Stir in the vanilla extract, arrowroot starch, and sea salt into the pot until well combined.
- Pour the mousse into individual serving dishes and chill in the refrigerator for at least 30 minutes until set.
- When ready to serve, top with whipped cream, fresh strawberry slices and chocolate shavings and enjoy!