Vegan Chocolate Mousse
This vegan chocolate mousse is a light and fluffy dairy-free dessert made with whipped coconut cream, cocoa powder, and a little powdered sugar. It has a smooth, creamy, melt-in-your-mouth texture and a deep chocolate flavor, all from just four simple ingredients.
Servings: 2 servings
Equipment
- 1 hand or stand mixer
Ingredients
- 1 cup canned coconut cream* thick smooth part at the top of the can only, full fat
- ¼ cup cocoa powder sifted
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Place a medium-sized glass bowl and the beaters for the electric mixer in the freezer for 30 minutes.
- Scoop the solid part of the coconut cream into a small bowl—just the solid part at the top and not any of the liquid in the bottom of the can.
- With 10 minutes left on the timer, place the coconut cream in a separate bowl in the freezer (do not leave coconut cream in freezer longer than 10 minutes).
- Place the coconut cream into the cold medium-sized glass bowl and beat on high speed for 7 to 10 minutes. It is done when it is light and fluffy and holds stiff peaks. Scrape down sides of bowl with silicone spatula.
- On low speed, beat in cocoa powder, powdered sugar, and vanilla extract. Beat on low speed (scraping down sides of bowl with silicone spatula) until fully combined.**
- Serve immediately or refrigerate for a thicker consistency before serving.
Notes
*The brand I use is Delicious Kitchen Premium Coconut Cream.
**Sweeten more or less to taste; powdered coconut sugar works, but darkens the mousse.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 29g | Protein: 6g | Fat: 43g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 555mg | Fiber: 7g | Sugar: 15g | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg