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Creamy Dairy-Free Chocolate Mousse Recipe with Coconut Cream

dairy-free chocolate mousse - featured image

A rich, velvety dairy-free chocolate mousse made with coconut cream and dark chocolate, perfect for a light yet indulgent dessert.

Ingredients

Scale
  • 1 can (about 14 oz / 400 ml) coconut cream, chilled overnight
  • 6 oz (170 g) dark chocolate (70% cocoa recommended)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1 tsp lemon juice (optional)

Instructions

  1. Chill the coconut cream in the fridge overnight to allow the cream to separate and thicken.
  2. Break the dark chocolate into small pieces and melt gently using a double boiler or microwave in 20-second intervals, stirring often until smooth. Set aside to cool slightly but not harden.
  3. Scoop the thickened coconut cream from the top of the chilled can into a large mixing bowl, leaving the liquid behind.
  4. Using an electric mixer, whip the coconut cream on medium-high speed for 3-5 minutes until soft peaks form.
  5. Gently fold in the maple syrup, vanilla extract, sea salt, and lemon juice (if using) into the whipped coconut cream.
  6. Pour the slightly cooled melted chocolate into the whipped coconut cream in small batches, folding carefully with a spatula to preserve the airy texture until fully combined.
  7. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to set. Overnight chilling is recommended for deeper flavor.
  8. Serve chilled, optionally garnished with fresh berries, grated chocolate, or toasted coconut flakes.

Notes

Chill the coconut cream overnight for best whipping results. Use a cold bowl and avoid overwhipping. Melt chocolate gently to avoid burning. Fold chocolate into cream carefully to maintain airiness. Mousse thickens as it chills; let sit at room temperature before serving if too firm.

Nutrition

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