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Vegan chocolate mousse topped with raspberries and chocolate shavings
Emma Aline

Vegan Chocolate Mousse

This vegan chocolate mousse combines rich cocoa and creamy coconut with whipped aquafaba for a light, fluffy texture. It’s an easy dairy-free dessert with deep chocolate flavor and no cooking required.
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Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1(13.5-ounce ) can full-fat coconut milk or coconut cream, chilled overnight
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon Dutch-process cocoa powder
  • 3 to 4 tablespoons powdered sugar to taste
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons aquafaba from canned chickpeas
  • 1/4 teaspoon cream of tartar

Method
 

  1. Prepare the coconut cream. Open the chilled can without shaking it. Scoop the firm coconut cream from the top into a chilled mixing bowl, leaving the watery liquid behind.
  2. Whip the base. Beat the coconut cream with an electric mixer until smooth and fluffy. Add the unsweetened cocoa powder, Dutch-process cocoa, powdered sugar, vanilla, and sea salt. Beat just until smooth and evenly combined.
  3. Whip the aquafaba. Add the aquafaba and cream of tartar to a separate clean, grease-free bowl. Beat with an electric mixer until firm peaks form and hold their shape when the beaters are lifted.
  4. Fold together. Fold the whipped aquafaba into the chocolate mixture in 2–3 additions using a spatula. Work gently and stop as soon as no obvious white streaks remain.
  5. Chill. Divide the mousse among 4 small dessert glasses or ramekins. Refrigerate for at least 2 hours, or until chilled and softly set.
  6. Serve. Serve the mousse chilled with your favorite toppings.

Notes

  • Use full-fat canned coconut milk or coconut cream. Light coconut milk will not provide the same thick, creamy base.
  • Chill the can overnight for the most reliable separation between the firm cream and coconut liquid.
  • The mixing bowl and beaters used for aquafaba should be completely clean and free of grease.
  • Start with 3 tablespoons powdered sugar and add the fourth if you prefer a sweeter mousse.
  • Store covered in the refrigerator for up to 3 days.
  • For the best texture, avoid freezing.