Velvety vegan chocolate mousse is the perfect luscious dessert with deep dark dairy-free chocolate and quality coconut cream that whips together in just under 15 minutes.
Velvety Vegan Chocolate Mousse is just a 2 ingredient dessert wonder. Yes you heard me right, just 2 little ingredients to make this little velvety, creamy, chocolate treat.
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Why You are going to LOVE Velvety Vegan Chocolate Mousse
Velvety Vegan Chocolate Mousse served in glasses with chocolate swirls, fresh raspberries or coconut sugared cranberries on top. This super easy make ahead recipe should make your list for a quick and elegant dinner party dessert ideas. If you decide to make it just for your family and children, they will love you even more on this very special day.
You don't even have to cook! Well if you call the less than 2 minutes to microwave chocolate to melt cooking, we have even a bigger problem on our hands. LOL
If you don't have a dairy intolerance or need to make this recipe vegan, then you can go ahead and use regular 35% fat whipping cream. We used coconut cream and it was just creamy and dreamy without all of the dairy fuss.
You need to refrigerate the coconut cream for at least 8 - 12 hours in the refrigerator. Refrigerate the bowl and whipping beaters as well so that you can get to stiff peaks in no time flat. Be sure to check out our recipe for Homemade Coconut Whipped Cream for the full how-to tutorial and step by step directions.
Chocolate has been known to have mood-enhancing ingredients and powerful antioxidants that can help boost the immune system. When you eat chocolate ,something very powerful happens. Chocolate sends a "happy message" to your brain and life seems so much better. Who is with me on this? Does chocolate make your day?
Chocolate affects the central nervous system because of these "happy neurotransmitters". These chemicals heightens sensory perception, increases relaxation and produces a feeling of euphoria and elevates mood. A day without chocolate is like a day without sunshine, just like in our Mexican Chocolate Cherry Smoothie.
We used Lindt's 70% chocolate to stay dairy-free. By the way, this is not a sponsored post but we do have good success with this brand of chocolate for making this mousse.
We have a little fool proof trick for hiding the 70% chocolate bar until you make this dessert. Hide the chocolate bar in the crisper UNDER the broccoli. No kid will ever look under there...LOL
We first posted this recipe on August 2011 and it needed a bit of a face lift. To keep this recipe dairy free we made it with whipped coconut cream.
We hope this Velvety Vegan chocolate Mousse brings a little smile to your face.
If you are in the mood for Chocolate, be sure to check out these other recipes.
Chocolate Peanut Butter Banana Smoothie (dairy free, vegan, gluten free)
Matcha Chocolate Chia Parfait (dairy free, vegan, gluten free)
Dark Chocolate Macadamia Nut Cookies (dairy free, vegan, gluten free)
Easy Microwave Chocolate Pudding (dairy free, vegan, gluten free)
Velvety Vegan Chocolate Mousse
- 1 cup chocolate 70% (dairy free dark- I used Lindt)
- 15 oz coconut cream
- sugared cranberries or chocolate swirls for garnish (optional)
- Place coconut cream in the refrigerator overnight. (I also like to place my bowl and whipping beaters in the refrigerator as well, as it helps the stiff peaks to form faster) Check out our recipe for Homemade Coconut Whipped Cream for a step by step tutorial. Clickable link in the notes below.
- In a large metal bowl add cold coconut cream and beat until stiff peaks form. (You can either do this by hand with a whisk, if you feel like building up some muscles, or with an electric beater)
- Melt the chocolate bar in a microwave, first coarsely chop the chocolate (Save other 20 grams for garnishing or snacking) Place in a microwave safe bowl and heat on 50% power for 1 minute (only put in microwave for 15 seconds at a time and stir and check- do not over heat as chocolate will break). Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth. Alternatively, you can melt chocolate slowly on top of a double boiler but make sure that the water on the bottom is barely simmering.
- Please follow these tips when working with chocolate. Chocolate and water do NOT mix and the chocolate will seize up (hardens and cracks) when it comes in contact with water . The steam from the bottom of a double boiler can cause this problem. Make sure to keep your chocolate dry as it melts. If your chocolate does seize up, no worries, you can blend in a teaspoon of vegetable oil and the chocolate should smooth out again. When making chocolate decorations or chocolate swirls, keep chocolate in the refrigerator up to the minute you are ready to work with it, so it does not soften.
- Gently fold melted chocolate into whipped coconut cream until well mixed.
- Spoon velvety chocolate mousse into glass dishes or martini glasses and garnish with chocolate curls or coconut sugared cranberries or raspberries. Enjoy the chocolate buzz!