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. It’s a keto friendly chocolate mousse that will knock your socks off!
Vegan Mousse De Chocolate
This dessert is so incredibly rich that you won’t believe it’s vegan! In fact, it’s super easy to make and will impress guests for any special occasion. It’s even kid approved! Just like regular mousse, it’s airy and light with a whipped cream quality, yet it’s totally dairy free and eggless.
Dark Chocolate: Be sure to use dark chocolate and check to see that there is no milk added. I personally love Lily’s sugar free chocolate. The quality of the chocolate very much affects the quality of the mousse, so get the best chocolate you can.
Coconut Milk: For this recipe, you will need to use full fat coconut milk.
Liquid Stevia or Maple Syrup: For a fully sugar free dessert, use the liquid stevia. Otherwise, the maple syrup will give you a delicious result.
Shredded Coconut: The optional shredded coconut adds a pretty touch, but is not necessary.
For the chocolate: Fun twist! You can totally substitute vegan white chocolate for the dark chocolate and you’ll have a vegan white chocolate mousse. Delicious! Also feel free to substitute vegan milk chocolate for a slightly less rich dessert. You could even add crushed oreos for a vegan oreo mousse!
For the coconut milk: For a much lower calorie version of this dessert, you can actually whip up the liquid in a can of chickpeas (known as aquafaba). You may have to whip it in a mixer for up to fifteen minutes, but at that point, you can use it in the recipe. This version will be more airy and less rich, but still delicious.
For the liquid stevia or maple syrup: Feel free to use the sweetener of your choice, just check the conversion amounts.
Yes, usually! Check the ingredients just to be sure.
Yes! In my opinion, it’s even better! Regular chocolate mousse is not vegan as it contains egg whites or whipped cream. This eggless chocolate mousse only uses three ingredients: coconut milk (or aquafaba), stevia or maple syrup, and dark chocolate.
You can keep this in the refrigerator for up to three days, but be sure to let it sit at room temperature for about an hour before serving or it will be quite hard. (This is only an issue with the coconut milk version).
You may need to let it sit at room temperature if it has hardened. This mousse is best made and served right away.
How To Make It
This dark chocolate coconut mousse is super simple to whip up in a few minutes. I like this Thai Kitchen brand.
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 but could take up to 15). 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. If you love chocolate, be sure to also try my Peanut Butter Chocolate Swirl Mug Cake and my Award Winning Vegan Fudgy Chocolate Brownies.
Rich Vegan Dark Chocolate Mousse (3 Ingredient)
- 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 or 1 can chickpeas
- 1 teaspoon liquid stevia (or 1 tablespoon maple syrup)
- 1/4 cup unsweetened, shredded coconut optional
- 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. Alternatively, use the liquid from a can of chickpeas instead.
- 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.
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