Vegan coconut chocolate mousse
Vegan Coconut Chocolate Mousse
This is a super rich and incredibly smooth take on the classic chocolate dessert. With only 4 ingredients and 5 minutes of prep time, this vegan mousse is probably easier to whip up than its cream-heavy, egg-white filled counterpart.
PREP TIME: 5 MINS
CHILL TIME: 2 HOURS
For someone trying to create a cooking blog, I’m definitely lacking in the patience and energy department when it comes to making food. Which means that 5 minute, all-in-one recipes like this one definitely float my boat.
Back at uni, when I was feeling particularly tired about the whole charade of endless deadlines, I would trail round Tesco looking for something sweet to drag me out of the emotional black hole. And there was always something about the idea of cracking open those hard plastic cups of chocolate mousse that was particularly satisfying.
I’m not sure if you’ve experienced this, but there’s always something kinda disappointing when you buy cheap ready-made desserts. They look the part, but after the overwhelming sugar trip has slapped you round the face a bit, you’re left with something that doesn’t… taste of much else.
But despite all that, you keep going back for more while you convince yourself it’ll be better that time round. Or maybe that’s just me, I don’t know.
Ah, my favourite kind of recipe – less than 5 ingredients.
- Canned coconut milk – make sure it’s full-fat
- Cocoa powder – I actually use both cocoa powder and melted dark chocolate for a super rich mousse. You could probably get away with omitting either one or the other and bulking up the remaining ingredient amount a bit (though I haven’t tested this)
- Dark chocolate – make sure it’s dairy-free if you’re catering to intolerances or a vegan diet. For a sweeter version you could try out some dairy-free milk chocolate instead
- Icing sugar – you can easily substitute this with 2 tbsp. honey or maple syrup
Using coconut cream as a mousse base
Another fab thing about mousse is that it’s both naturally gluten free, and can easily be modified to make it dairy-free too, which ticks the main boxes for me.
In this recipe, I’ve substituted the heavy cream for full fat coconut milk. As a serious coconut fanatic, pairing this with dark chocolate is a power-up on the original version. But for people who aren’t so keen, it’s worth bearing in mind that while not overpowering, the recipe does have a subtle coconut flavour.
While I haven’t yet attempted my own take of a coconut-free version, there are recipes floating about that use aquafaba or avocado, among various other wacky ingredients. I reckon it’s definitely an excuse to try a new batch of mousse each week until you find the type you prefer.
Mousse recipes tend to vary quite wildly when it comes to the texture. Some people go for incredibly airy, bubbly mousses, while others dig the thicker, ganache-like consistency.
This recipe definitely leans on the rich ganache side of the spectrum, as the only thing you’re beating air into is the thick coconut milk. Over the coming months I’ll be experimenting with other ways to make it, to see if I can change the texture up a bit. I would be curious to see what happens if beaten egg whites were added for our meat-eating/vegetarian dairy-free folk.
Onwards to the recipe…
Vegan Coconut Chocolate Mousse
- Electric mixer
- Mixing bowl
- 400 ml can of full-fat coconut milk (about 1 ¾ cups)
- 100 g (4 oz) quality dark chocolate
- 2 tbsp unsweetened cocoa powder
- 2 tbsp icing sugar, sieved
- Break up the chocolate into small chunks and carefully melt in the microwave on a low power, removing to stir every 15 seconds
- In a large mixing bowl, tip in the melted chocolate, can of coconut milk, icing sugar and cocoa powder
- Beat together with an electric hand mixer for 2 minutes, until thickened (the consistency will still be pourable)
- Pour into separate ceramic dishes or small glasses, and refrigerate for at least 2 hours, or overnight if possible
- Serve as is, or topped with mixed berries