Vegan Chocolate Mousse How-To: Silky Coconut Cream Chocolate Mousse

{soy-free, sugar-free, rich and creamy}

Dieters, avert your eyes. (Or give up the diet entirely, which I would recommend.) This one is temptingly silky, sexy and smooth. Irresistible. It’s also very rich, so eat slowly or you might find that after having gobbled up a few servings too many, your stomach won’t be too pleased with you. 

The Cookie Monster described this mousse thus: ‘You couldn’t cut more smoothly than this into a piece of turf from the West of Ireland!’

‘Nuff said. 

If you want, you can substitute good quality cocoa powder for the chocolate… but really, why would you do that. 

Serves 4

150g (5.29 oz) dark, dark chocolate (or 200g (7 oz) if you want it super dark. I always do this)
2 tins/cans full-fat coconut milk, left overnight in the fridge
1-2 tbsp maple syrup or a pinch of stevia (optional)

Bring a pot of water to the boil, then reduce to a gentle simmer. Place a bowl over it, break the chocolate into pieces and put it into the bowl. The heat will slowly melt it, though you may stir with a wooden spoon to help it along. Take off the heat when no lumps remain.
Stir the maple syrup or stevia into the melted chocolate. Set aside to cool.
Open the can of chilled coconut milk. The fat should have risen to the top of the can so it can easily be scooped out. Vigorously whisk this coconut “cream” into a whipped cream, then add the cooled chocolate and whip again. 
Pour into 4 glasses (or tea cups) and refrigerate for at least 4 hours, or overnight for the best results. 

Which of the three chocolate mousses from this series do you prefer – protein-rich tofu, raw avocado or rich coconut cream?

12 thoughts on “Vegan Chocolate Mousse How-To: Silky Coconut Cream Chocolate Mousse

  1. The mugs are sooooooooo cute ^_^ I would love to use the chocolate-coconut mousse for a cookie sandwich. I prefer the avocado-based or the coconut cream. Not a huge fan of tofu-based sauce. 🙂


  2. Thanks! (Mum bought them for me 🙂 That's a really cool idea, I'll have to try that! I've never had a cookie sandwich before, shame on me! I think the coconut cream mousse would work best for that purpose.

    Tofu's not for everyone, and that's ok! But I'm quite glad I like it 🙂


  3. Really yummy, but mine didn't turn out looking as good as yours. My first batch of chocolate was a bust after adding the maple syrup (it solidified), so I added the syrup into the cream instead. Still, even after the chocolate was cooled, it got rather lumpy once added to the cream. I don't have an electric mixer, just a whisk, so is that the trick to getting it to look like yours?


  4. Hm, I can't say I've ever encountered this problem before. Could it be down to the brand of chocolate you're using? I get very cheap chocolate but I know it works because it's creamy, despite being dairy-free. Sometimes eating chocolate can be so hard that it doesn't melt properly, making it difficult to use in desserts. I would suggest trying a few different chocolate brands to see if that might be the problem.

    Maybe instead of melting the chocolate au bain-marie (over the pot of water) you could try heating a little bit of almond milk/coconut milk/coconut cream/whatever you have on hand in a small saucepan over low heat, breaking in the chocolate. Stir with a wooden spoon, still over very low heat, until the chocolate is silky and melted. Take off the heat immediately.

    Or maybe you're waiting too long to incorporate the melted chocolate into the coconut whipped cream? I don't usually recommend pouring hot chocolate over the coconut whipped cream as it would melt the cream too, but it will solidify again once you leave it to set in the fridge. Letting the chocolate cool for too long might make it hard and lumpy, though.

    Or try icing (confectioner's) sugar instead of maple syrup. Maple syrup is generally very liquid, so it shouldn't be making your mousse lumpy. I would try whisking the icing sugar into the coconut whipped cream, then adding the melted chocolate.

    Those are just a few ideas. Since I'm not there in the kitchen with you it's hard to find the source of the problem directly — I think you'll just have to try a few different things. If nothing works, I have two other chocolate mousse recipes you can try!


  5. hi, you say scoop the ‘fat’ off the top of the can of coconut cream … I’m assuming you use this tho do you? and just whisk the cream? thanks… sounds delicious!!


    • Hi! What I used in this recipe is full-fat coconut milk, not cream. When you leave a can of full-fat coconut milk in the fridge for a long period of time (such as overnight, or at least 6 hours) the fat in the milk will rise to the top of the can, and the watery part of the milk sinks to the bottom. When you open the can, you can just scoop out the fat and whisk that into whipped cream.

      However, I have since discovered that Blue Dragon sells cartons of coconut cream (which is the fatty part of the milk as described above), which is much more convenient than having to wait for coconut milk to separate. I buy it in large Sainsbury’s supermarkets or online:

      Be warned: coconut cream is NOT the same as creamed coconut! Never buy the latter, it won’t work at all in these recipes.


  6. Pingback: [BLOCKED BY STBV] Vegan Dessert Round-up: 5 Ingredients Or Less! - The Vegan Cookie Fairy

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