Dairy-Free Chocolate Mousse (Edit recipe)

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This creamy, decadent Dairy-Free Chocolate Mousse is made with just four ingredients and is so simple to make. It’s vegan, naturally sweetened, and packed with rich chocolate flavor. Perfect for when you’re craving an easy dessert that feels both wholesome and indulgent.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

4

Serves: 4

Ingredients

2 cups Coconut Cream, from two 13.5 oz cans of coconut cream (see notes)
0.5 cup Pure Maple Syrup
0.333 cup Cocoa Powder
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Open the cans of coconut cream and scoop the thick cream from the top into a medium mixing bowl. Save any remaining coconut water at the bottom of the cans for smoothies or other recipes.
Using an electric hand mixer or stand mixer, beat the coconut cream on medium speed until smooth and fluffy, about 30 seconds. Do not overbeat, or the mixture may become grainy.
Add the maple syrup, cocoa powder, and vanilla extract, then beat until smooth and combined, about 30 seconds, scraping down the sides as needed.
Transfer the mixture to small glass dessert cups or ramekins and chill in the refrigerator for at least 1 hour to set. It can be served immediately, but chilling helps the mousse firm up and allows the flavors to deepen (3–4 hours is even better). If making ahead, cover tightly with plastic wrap to keep it fresh. Alternatively, you can keep the mixture in the bowl and portion it out after chilling.
Top with coconut whipped cream, fresh fruit, chocolate shavings, and/or flaky sea salt. Enjoy!

Notes

Coconut cream: The brand of canned coconut cream matters — Thai Kitchen and Native Forest work best. I’d avoid store-brand coconut cream or coconut milk for this recipe, as those tend to be grainier and less smooth. You’ll need either 2 (13.5-ounce) cans or 4–5 (5.4-ounce) cans. You can also use full-fat canned coconut milk, but since it contains more liquid and less cream, you’ll need to chill the cans in the refrigerator for at least 12 hours so the thick cream separates to the top, then scoop it out. Do not use light coconut milk.
Servings: Makes 4 generous portions or 6 smaller portions.
Storage: Cover the mousse tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	26 g
Carbohydrates:	43 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	23 mg
Fiber:	10 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated per serving.