You only need 3 ingredients to make this vegan chocolate mousse that is light, fluffy, and decadent. Even better, it is SO simple to make!

The only hard part of this recipe is having to wait an hour while it chills and thickens in the refrigerator.

Ingredients for Vegan Chocolate Mousse

All you need for this recipe is 3 ingredients! Most of which you likely already have in your pantry.

Full fat canned coconut milk: be sure to get full fat canned coconut milk and not low fat canned coconut milk or the coconut milk in a carton. You can usually find the full fat canned coconut milk either on the baking aisle or the Asian aisle. It is available at most grocery stores.
Cocoa powder: if you prefer, you can swap the cocoa powder for cacao powder. Either one will work.
- Curious what the difference is between cocoa and cacao? Good question!
  - Cacao is the raw form of cocoa before it has been processed. Cacao tastes slightly more bitter than cocoa and may maintain more nutrients than cocoa powder. However, both cocoa and cacao powder have polyphenols which may have beneficial effects such as lowering blood pressure, reducing inflammation, and improving cholesterol levels (1).
Powdered sugar

How to Make Vegan Chocolate Mousse

First you'll need to refrigerate a can of coconut milk overnight before making this recipe. Please plan ahead accordingly - the worst is when you want to make a recipe and forget there is an overnight step.

Refrigerating the coconut milk is important so that the coconut cream can separate from the coconut water. You will only be using the coconut cream in this recipe. I recommend saving the coconut water to either drink on it's own or add to smoothies (you can store it in the freezer if you don't plan on using it right away).

After you have refrigerated the can of coconut milk, carefully remove it from the fridge, being sure not to shake it. Open the can and scoop out only the thick white cream. Add this to a large bowl. Set aside the coconut water as you may need to use this in a minute.

With an electric hand mixer, beat the coconut cream until light and fluffy. I recommend using a hand mixer to do this but you can do it by hand, it will just take longer.

Next, add the cocoa powder and 2 tablespoons of the powdered sugar. Using the hand mixer again, beat everything together until fluffy. Taste the mixture to see if it is sweet enough for you. If not, add more powdered sugar one tablespoon at a time.

If at this point the mixture looks too dry, add 1 tablespoon of the coconut water and beat with the hand mixer again. Continue doing this until the mixture is light and fluffy. Keep in mind that it will continue to thicken in the refrigerator.

Next, add the chocolate mouse to single serving containers or one medium sized container that you will store in the refrigerator. Refrigerate for at least 1 hour. After one hour it should be good to go. Add your favorite toppings and enjoy!

Tip: fresh raspberries and whip cream are excellent toppings to add!

Recipe

3 Ingredient Vegan Chocolate Mousse

This vegan chocolate mousse is light, fluffy, decadent, and SO simple to make! It uses only 4 ingredients and you'd never know that it was vegan!

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Prep Time 10

Course Dessert

Servings 4

Ingredients

1 can full fat coconut milk
¼ cup cocoa powder
2-4 tablespoon powdered sugar

Instructions

Refrigerate a can of coconut milk overnight. This will separate the coconut cream from the coconut water.
After the coconut has been refrigerated, remove from the refrigerator and be sure to not shake the can.
Open the can and scoop out the thick white coconut cream that has now floated to the top. Set aside the remaining coconut water as you may need to use this later.
Add the coconut cream into a medium sized bowl and beat with an electric mixer or hand whisk until fluffy.
Next, add in the cocoa powder and 2 tablespoon powdered sugar. Whisk until the mixture is thickened and fluffy. Taste the mixture and add the remaining powdered sugar if it does not taste sweet enough.
If the mixture looks too try, add 1 tablespoon of the leftover coconut water and continue whisking. Repeat this step if the mixture continues to look dry instead of light and fluffy. The mixture may seem a little runny but it will continue to thicken in the refrigerator.
Pour the mixture into single serving containers or one medium sized container and refrigerator for at least 1 hour before serving.