Based on my lemon mousse recipe, I made this delicious Vegan Chocolate Mousse for chocolate lovers! This mousse is allergy friendly and is lower in sugar than other chocolate mousse recipes. Enjoy!!
Vegan Chocolate Mousse? You heard that right, more chocolate recipes!
I have a thing for chocolate, as you may have noticed that a lot of my recipes include chocolate in some form. Chocolate happens to be one of my favorite treats, as long as it’s dairy free of course. When I made some lemon mousse a few weeks ago, I decided to make a chocolate mousse that my kids could have, and it turned out great!
Since my last recipe was made with almondmilk, I decided to make this one nut-free so my kids could enjoy it. If you have any questions about why coconuts aren’t really nuts, then check out this post by at Whole New Mom, it clears things up nicely 🙂
My kids were super stoked that they had a mousse recipe they could have, and it’s delicious! You won’t miss the dairy or the eggs in this recipe at all, it’s so creamy and decadent, but it’s also a little bit healthier since it has less sugar than many other chocolate mousse recipes. I’m all about reducing sugar when I can, even in desserts, so this is perfect.
This recipe is also based on my chocolate pudding recipe. Just like my lemon mousse, you’ll start by making a chocolate pudding, then cooling it a bit, and then folding in the So Delicious CocoWhip and letting it cool completely and set. It takes a few steps, but it’s pretty simple and so creamy. You’d never guess there’s no dairy in this 😉
Vegan Chocolate Mousse
Vegan, gluten free; Free of: dairy, peanuts, soy, eggs
- In a small saucepan, combine the coconut milk, culinary coconut milk, maple syrup, cocoa powder, and salt and whisk until well combined and the cocoa powder is incorporated well.
- Heat the milk mixture over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl.
- Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you’ve made chocolate pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.
- Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the chocolate pudding into a large bowl. Cover it with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened “pudding skin” on top that can create lumps when you mix it again).
- Place in the fridge and cool for about 30-45 minutes. It doesn’t have to cool completely, we just need it to cool enough to mix with the CocoWhip.
- Once the chocolate pudding has cooled a bit, uncover it and fold in the So Delicious CocoWhip with a spatula until well mixed.
- Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight.
- Top with more CocoWhip and mini chocolate chips if you like. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist