This vegan chocolate mousse is creamy, rich, and light. It’s so simple yet indulgent. Oh and no avocado or aquafaba involved.
If you’ve been reading my blog for a while, you probably know that I love dark chocolate. That’s why I have shared recipes like tempered chocolate bark with nuts and dried fruit, almond butter cups, raw Bounty bars, raw brownies with chocolate, or 2-ingredient raw truffles. I even have a chocolate pudding recipe in my free interactive cookbook.
However, I have never shared with you one of my favorite chocolate desserts – vegan chocolate mousse. In French, the word “mousse” means foam and it’s an apt description of this dessert, being light and frothy or creamy and thick. It all depends on how you prepare it. There are many recipes for chocolate mousse, all of them introducing different combinations of flavorings and toppings to produce the perfect mousse flavor and consistency.
But according to French chefs, the perfect rendition of chocolate mousse is based in its simplicity. That’s why the most basic chocolate mousse recipe has only five ingredients – chocolate, eggs, butter, sugar, and a pinch of salt.From here on out it takes little more than your innovation to produce a special blend all your own. There are so many directions you can go, though you must be careful to maintain a proper balance of ingredients to keep the consistency.
Tips for Making Vegan Chocolate Mousse
The most important ingredient in this vegan chocolate mousse is chocolate. Since this vegan mousse is made with only a few ingredients, you’ll really taste the quality of the ingredients. So go with high-quality dark chocolate if possible. Another option is to combine some cacao butter with cacao powder to create a rich chocolate base. I prefer to make the chocolate base myself because it’s really easy and honestly, there’s something very satisfying about making a chocolate dessert with just raw ingredients.
Another ingredient in classic chocolate mousse is cream. To substitute the dairy, I used full-fat coconut milk (coconut cream would work beautifully here as well). The higher the fat content, the more stable the chocolate mousse will be.
To sweeten the chocolate mousse, I recommend Medjool dates. Not only do they provide natural sweetness, but they also help thicken the mousse. If you find that the chocolate mousse isn’t sweet enough after adding all the dates, you can always add a little bit of a liquid sweetener of choice.
Cacao butter has a melting point of around 93–101 °F (34–38 °C). That’s why chocolate is solid at a room temperature but melts when it’s inside your mouth. Cacao butter comes in different shapes and forms. You can find it in one solid block, in random-sized pieces, or in preformed discs. But to use in recipes, it needs to be in a liquid form. To speed up the melting time, shave the cacao butter first (unless you’re using the small discs of cacao butter).
You can melt the cacao butter by heating it up gently on the stove or use a double broiler. Just make sure the temperature doesn’t exceed 115 °F (46 °C) to keep the chocolate mousse raw. The advantage of the double broiler melting method is that the heat is more gentle and indirect. If you aren’t familiar with a double broiler, it consists of a flat-bottomed pan that fits into another pan of simmering water. The double broiler insert isn’t actually submerged in the water underneath; there is a gap between the water level and the bottom of the double broiler insert. So, it’s not the hot water but the steam from the liquid below that heats up the double broiler.
Once the cacao butter is melted, add all the other ingredients except for the dates and whisk until fully combined. Remove from heat and transfer the mixture to a blender. Now is the time to add the dates. Start with just a couple and add more as you’re blending. The chocolate mousse will thicken up in the fridge (thanks to the cacao butter) so don’t overdo it with the dates. I recommend using 5-10 Medjool dates.
The hardest part about making this recipe is the chilling time. Allow at least 4 (preferably 6-8) hours for the chocolate mousse to chill and thicken.
Tools You’ll Need
1. Blender (Vitamix Pro 750) | 2. Cookware Set (Calphalon, Stainless Steel) | 3. Knife Set (6 Pieces, Utopia, Stainless Steel) | 4. Measuring Cups (Set of 6, Bellemain, Stainless Steel) |5. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) |
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- 3/4 cup cacao butter, shaved
- 1/2 cup cacao powder
- 1 (13.5 oz) can full-fat coconut milk (or coconut cream)*
- 5-10 Medjool dates, pitted
- pinch sea salt
- 1 tsp. pure vanilla extract (optional)
In a small saucepan, add shaved cacao butter and melt it over low heat (not exceeding 115 °F (46 °C) to keep the chocolate mousse raw,
Once melted, turn the heat off and add the cacao powder and coconut milk (or coconut cream). Whisk until fully combined,
Transfer the mixture to a blender. Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. Taste and adjust the flavor. If you need more sweetness, add a little bit of maple syrup or any other liquid sweetener.
Divide the chocolate mousse between serving glasses and cover. Refrigerate until cold and thickened - at least 4 hours, preferably 6-8 hours.
To serve, top the chocolate mousse with coconut whipped cream and shaved chocolate.
Store leftovers covered in the refrigerator up to 5 days.