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chocolate mousse
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4.88 from 8 votes

Chocolate Mousse

This chocolate mousse is light, fluffy, lusciously smooth, and intensely chocolaty. It's so simple yet elegant and indulgent. This effortless dessert is bound to impress. It's vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, oil-free, refined sugar-free, and perfect for those on a low-carb or a keto diet.
Prep Time10 mins
Total Time10 mins
Servings: 4
Calories: 124kcal



  • Chill the tools. Chill a medium-size mixing bowl and beaters in the refrigerator for 30 minutes or the freezer for 15 minutes before proceeding with the recipe. This helps the coconut cream stay cold longer and set up faster.
  • Whip the coconut cream. Add the cold coconut cream into the chilled bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the coconut cream on medium-high speed until it starts to increase in volume and soft peaks form, about 45 seconds. Don't over-whip the cream or it will go from smooth and creamy to broken (separated) and grainy. 
  • Add the rest of the ingredients. Add the cocoa powder and coconut sugar into the coconut cream, and whip on medium-high speed until medium peaks form, about a minute. Taste and adjust the flavor as needed, adding more cocoa powder for a chocolaty flavor and coconut sugar for sweetness.
  • Chill. Transfer the chocolate mousse into a piping bag fitted with a star decorating tip 1M. Place the piping bag into the refrigerator and let the mousse chill for 15-30 minutes before piping.
  • Serve. Pipe or spoon the chilled chocolate mouse into serving bowls, glasses, or espresso cups. Serve immediately.
  • Store, Leftover chocolate mousse keeps well in an airtight container in the refrigerator for 1-2 weeks.


*My favorite brand of full-fat coconut milk is Aroy-D. It is free of any additives (the only ingredients are coconut and water), is high in fat content (60% and more is ideal), contains very little liquid at the bottom, and whips really well.
*Place the can of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to encourage separation of the cream and liquid. 
Note: very rarely, you may get a can of coconut milk that is chalky and hard or won’t firm up. So, I like to always keep two cans of coconut milk (or coconut cream) in the refrigerator just in case. 
**Prep time does not include chilling the coconut milk (~12 hours).
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.


Serving: 1of 4 | Calories: 124kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Fiber: 2g | Sugar: 7g