If you’re looking for a good vegan desert recipe, this chocolate mousse is creamy, decadent, and out of this world delicious! And with only a few ingredients, this mousse is a pretty healthy desert, considering how indulgent tasting it is.
The ingredients are all pretty basic and easy to find:
- Full fat canned coconut milk. It is imperative that you use full fat milk in order to get it to whip up properly. Low-fat or reduced fat coconut milk is the same as full fat but watered down.
- Sweetener. Now there are a few options when it comes to sweetening. There is castor sugar, cane sugar, and honey. I used castor sugar, which is a finely ground cane sugar. But honey would work really well here too. Do know that honey will alter the taste somewhat.
- Pure cacao powder.
See that fluffy whipped texture? That’s what you’re looking for. Once the coconut milk has whipped to a consistency like this, you’re ready to add your sweetener of choice and cocoa powder.Print
This decadent chocolate mousse tastes better than your wildest dreams of what a mousse can be and is insanely easy to make! With only 3 ingredients, it whips up fast and can keep in the fridge for days.
1 can full fat coconut milk
3 tbsp castor or regular cane sugar*
1/4 cup pure cacao powder
- Place can of coconut milk in the fridge overnight to harden.
- Flip can upside down and open. The liquid that has separated should be on top, empty and save for something else if desired.
- Scoop out the remaining solid parts of the can into the bowl of your mixer. Turn mixer to high and whip until peaks form.
- Lower mixer speed to low and slowly add in sugar. Switch the mixer off and taste. Adjust sweetness as needed.
- Next, with the mixer running on low, add in the cacao powder.
- Pour out the chocolate mousse into a dessert dish and refrigerate for about an hour or until ready to eat.
- (Optional but recommended): Top mousse with a simple chocolate ganache. To make: add 1/3 cup of chocolate chips and 1 teaspoon of coconut oil to a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Top mousse with chocolate ganache and refrigerate to firm up.
*You can sub honey if avoiding sugar. Start with 3 tablespoons and adjust as needed to taste.