By Jennifer Provenza at Good Food From The Heart
Plant Based (mostly whole foods), oil free, sugar free, gluten free, soy free, nut free
This deep, dark chocolate coconut 3 Ingredient vegan chocolate mousse is truly worthy of a celebration. Creamy, velvety and rich.
New Year’s Eve
Oh. My. Goodness. I can’t say enough about this rich dark chocolate mousse. It’s so decadent. You won’t believe it’s plant based. Even my two kids devoured it.
Last night was New Year’s Eve, so I write this to you from a bit of a stupor. I’m not hungover or anything, because the only alcohol I had was a hard kombucha, which is about all I can handle without getting heartburn. Still, in a champagne glass, it was fun to use to toast the New Year.
It was a pretty quiet New Year’s Eve. We had a really nice Chinese food takeout dinner (tofu in black bean sauce, brown rice, etc…) and then did a quick count down to “midnight” (at 8 pm) with the girls, before putting C to bed. For the first time, we allowed M to stay up with us until midnight and we had a blast eating this incredible chocolate mousse, toasting with fancy glasses, and watching Harry Potter. M outlasted me, however, as I was asleep on Ian’s shoulder by 11 pm! I did wake up in time for the real count down, however. After a quick “Happy New Year!” it was off to bed.
How To Make 3 Ingredient Vegan Chocolate Mousse
Anyway, if you are looking for a special celebration worthy dessert that is sure to impress your guests, you’ve looked in the right place!
This dark chocolate coconut mousse is super simple to whip up in a few minutes. One really important note, however, is that you need to refrigerate the cans of coconut cream overnight before making this recipe, or it will not work. I like this Thai Kitchen brand. Don’t forget!
You want to start with a 3.5 ounce dark chocolate bar. I like to use Lily’s chocolate which is sweetened with stevia, but you could also use unsweetened and add extra sweetener or your favorite dark chocolate baking bar.
Chop the chocolate bar and melt, either in the microwave at 10 second intervals (stirring between) or on the top of a double boiler.
Next, separate out the coconut cream that has risen to the top of the cans (don’t include the thin, watery liquid beneath) and whip in a mixer until stiff peaks form. Remove and mix with the melted chocolate. Add the liquid stevia or maple syrup, top with the coconut, and serve. You could also top with berries or more whipped coconut cream.
If you want to make a lower calorie version, feel free to substitute aquafaba for the coconut cream. Aquafaba is simply the liquid in a can of chickpeas. Save the chickpeas and set aside for later. I like to season them and cook them in the air fryer for 15 minutes at 370 degrees for a tasty, salty, crunchy snack.
Put the aquafaba in a mixer and beat until stiff peaks form. (This will take around 9 minutes). Then fold into the chocolate mixture, add your liquid stevia or maple syrup, and put into individual serving cups.
Note that if you prepare in advance and refrigerate, you will want to remove this dessert from the fridge about an hour before serving, or it will have hardened and lost its creamy texture.
You can double this recipe easily. Also, keep in mind that while you won’t end up with a very large amount of mousse, this recipe is very rich, so serving sizes can be pretty small. This would make a great dessert to serve after my Fresh and Festive Pesto Pasta. This would also make a delicious vegan chocolate mousse cake if you use this as mousse as frosting or filling.
3 Ingredient Vegan Chocolate Mousse
- double boiler or microwave
- kitchen mixer with whisk attachment
- Cutting board
- Sharp knife
- 1 3.5 ounce dark chocolate bar
- 4 cans full fat coconut milk
- 1 teaspoon liquid stevia (or 1 tablespoon maple syrup)
- 1/4 cup unsweetened, shredded coconut optional
- Before making this recipe, refrigerate the cans of coconut milk overnight.
- Chop the chocolate into small pieces, put into a bowl and heat in the microwave at 10 second intervals, stirring each time. When chocolate is completely melted, set aside. (Alternatively, you can melt the chocolate in the top of a double boiler.)
- Open the cans and carefully remove the thick coconut cream (you should get about 16 ounces). In the kitchen mixer, with the whisk attachment, beat the coconut cream until stiff peaks form.
- Put the coconut cream into a large bowl and use a spatula to fold in the melted chocolate. Add the liquid stevia or maple syrup.
- Top with shredded coconut, berries, or whipped coconut cream and serve.
Follow me on Instagram @goodfoodfromtheheart and Pinterest at Good Food From the Heart and Facebook @GoodFoodFromTheHeart If you make this recipe, post it and be sure to tag me! Or Pin to Pinterest and make later.