Craving chocolate? This dairy-free, vegan chocolate mousse is light, fluffy, creamy, and a perfect vegan chocolate snack!
The first time I made dairy-free chocolate mousse was when I hosted a Bunco night at my house. It was shortly after I began eating dairy-free. I knew I wanted some sort of sweet chocolate dessert that was single serving.
This Vegan Chocolate Mousse is so rich and creamy, you guys. You won’t miss the dairy at all.
I’ve made this vegan chocolate mousse few times since, and I still LOVE it!
Ingredients for Vegan Chocolate Mousse
You only need FOUR ingredients to make this vegan chocolate mousse:
- full-fat coconut milk or coconut cream
- cocoa powder
- vanilla extract
- powdered sugar
One of my favorite dairy substitutions since going dairy-free is using coconut milk in place of regular milk and heavy cream. It’s such a simple and delicious one-to-one substitution. And, it works perfectly when creating almost any chocolate dessert.
Is Cocoa Powder Vegan?
Yes! If you purchase the kind that is in the baking aisle, chances are more likely that the cocoa powder you purchased is vegan. It’s made by processing the cacao beans under high heat, and typically does NOT have any animal byproducts added.
How to Make Vegan Chocolate Mousse
There’s a little bit of prep work in making this, in that you’ll want to refrigerate a can of coconut milk overnight. You can also use coconut cream, but I have found that it’s easier to find 15 ounce cans of full fat coconut milk. Coconut cream tends to be sold in 8 ounce cans, and is not as common in general grocery stores across the US.
Once you’re ready to make the recipe, remove the bowl and the can of coconut milk from the refrigerator. Open the can and skim off only the thick cream into the stand mixing bowl. Reserve the rest for smoothies, soups, and other recipes.
Add the cocoa powder, vanilla extract, and powdered sugar to the mixing bowl. Mix all ingredients on medium until whipped into a thicker cream the consistency of mousse. If necessary, add more powdered sugar. Serve!
The mini chocolate chips are optional, but I love the added crunch and texture that the mini chips bring to this dessert.
How to Serve Vegan Chocolate Mousse
When I make this just for me and my family, I’ll keep it in a big covered bowl in the refrigerator.
For parties, however, I like to serve this Vegan Chocolate Mousse in individual shot glasses, small single serving bowls, or even champagne coupe glasses.
The presentation alone is super adorable, but offering single serving desserts also make it easy for guests to enjoy and still mix and mingle.
Easy Vegan Chocolate Mousse Recipe
Vegan Chocolate Mousse
- 1 can full-fat coconut milk
- 1/3 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
- mini chocolate chips for topping
- Chill the can of coconut milk in the refrigerator overnight.
- For best results, place your stand mixer bowl in the refrigerator for 10-30 minutes before you make the chocolate mousse shots.
- Once you’re ready to make the recipe, remove the bowl and the can of coconut milk from the refrigerator.
- Open the can and skim off only the thick cream into the stand mixing bowl. Reserve the rest for smoothies, soups, and other recipes.
- Add the cocoa powder, vanilla extract, and powdered sugar to the mixing bowl.
- Mix all ingredients on medium until whipped into a thicker cream the consistency of mousse. If necessary, add more powdered sugar.
- Serve immediately.
- Optional: top with mini dairy-free chocolate chips.
Adapted from Chocolate Covered Katie
This post was originally written November 13, 2015. It was updated February 5, 2020 with edited photos and new relevant information to help you make the best vegan chocolate mousse possible!