85% would make this again

Vegan Chocolate Mousse

Q: How do you make 3-ingredient vegan chocolate mousse?

It’s delightfully simple! You blend silken tofu, melted dark chocolate, and a sweetener like maple syrup or date syrup, as some people use. Blend until silky smooth, spoon it into cups, chill for about an hour, and voilà: rich, creamy mousse with practically no fuss. It’s so easy that many folks say they whip it up when they just want chocolate, fast and fuss-free.

Q: Can you make chocolate mousse without dairy?

Absolutely! Tons of folks go dairy-free by using silken tofu or coconut cream instead of heavy cream or eggs. Both deliver that lush, melt-in-your-mouth texture, just skip the dairy, and you’ll still get all the chocolatey indulgence.

Q: What can I use instead of heavy cream for mousse?

Great question with lots of smart swaps! Full-fat coconut milk or coconut cream is a go-to. Some recipes even whip it just like dairy cream. Others mix and match plant milks with thickening tricks (like nut milk plus tofu or cornstarch). All of these keep things creamy and dreamy without the dairy hangover.

Q: Can you whip coconut milk?

You sure can! Chill a can of full-fat coconut milk (or cream) overnight, scoop out the firm top layer, and beat it with a mixer until it’s fluffy like whipped cream. It’s a go-to vegan hack for topping desserts or folding into mousse. Just make sure everything’s cold and high-fat for best results.

Q: How long is the ideal chill time for this dessert?

For the classic tofu-chocolate version, most folks recommend at least 1 to 2 hours in the fridge so it firms up and gets that perfect spoonable texture. Some even chill for 3 hours for an extra-thick, indulgent finish.

Vish G

August 10, 2025

Vegan Chocolate Mousse is one of those desserts that feels fancy but is secretly so easy to make. Creamy without weird ingredients and with rich dark chocolate, you’ll have a mouth watering treat ready in no time. It’s smooth, indulgent, and perfect for impressing guests or just spoiling yourself.

PREP TIME

10 MIN

COOK TIME

60 MIN

SERVINGS

Ingredients

1 can coconut milk or cream (400ml)
1/4 cup cocoa powder
1 tbsp dutch cocoa powder or regular cocoa
1 teaspoon vanilla extract
Pinch of fine sea salt
Optional: 1 tsp instant espresso powder or 1 tbsp strong coffee (boosts chocolate flavour)
3-4 tbsp powdered sugar
optional 2-3 tbsp smooth peanut butter
optional 1/2 tsp pure vanilla extract

Instructions

Place a 13–14 oz can of full-fat coconut milk or coconut cream in the fridge overnight to allow the cream to separate from the liquid.
Open the can and scoop the thick cream into a chilled mixing bowl, reserving the liquid for smoothies or other uses.
Sift in ¼ cup regular cocoa powder and 1 tablespoon Dutch-process cocoa powder (or 5 tablespoons regular cocoa if you’re not using Dutch).
Add 3–4 tablespoons powdered sugar or erythritol, using only 2 tablespoons if you prefer a darker, less sweet mousse.
If desired, add ½ teaspoon pure vanilla extract and 2–3 tablespoons smooth peanut butter for extra richness.
Using an electric hand mixer, beat the mixture on medium-high speed for 1–2 minutes, scraping down the sides of the bowl as needed, until the mousse is light, fluffy, and well combined.
Taste and adjust sweetness to your liking.
Spoon into small serving glasses or bowls, cover, and refrigerate for 2–3 hours until set and slightly firmer.
Serve chilled, topped with berries, shaved chocolate, or a drizzle of peanut butter