4.86 from 7 votes
Chocolate Mousse
Prep Time
10 mins
Cook Time
5 mins
Total Time
4 hrs 15 mins

This vegan chocolate mousse is creamy, rich, and light. It's so simple yet indulgent. 

Servings: 3 glasses
  1. 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,

  2. Once melted, turn the heat off and add the cacao powder and coconut milk (or coconut cream). Whisk until fully combined,
  3. 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.
  4. Divide the chocolate mousse between serving glasses and cover. Refrigerate until cold and thickened - at least 4 hours, preferably 6-8 hours.
  5. To serve, top the chocolate mousse with coconut whipped cream and shaved chocolate.
  6. Store leftover chocolate mousse covered in the refrigerator for up to 1 week.

Recipe Notes

This recipe has been adapted from Minimalist Baker