You know that feeling when you just need chocolate? Not want, but NEED. Like, a deep, primal urge for something rich, creamy, and ridiculously chocolaty.
But then you look in your kitchen. And the thought of a complicated recipe with a million steps just makes you want to curl up and eat a plain old chocolate bar instead. I get it. I’ve been there.
What if I told you that you could make an amazing, fancy-tasting vegan chocolate mousse with just TWO ingredients? Yeah, you heard me. Two. This recipe is so easy, it almost feels like cheating.
Let’s get you that chocolate fix, like, right now.
What You’ll Need
- Full-Fat Coconut Cream: One can, and make sure it’s been sitting in your fridge overnight. This is NOT optional, trust me on this one.
- Vegan Chocolate Chips: About a cup of the good stuff. The better the chocolate, the better the mousse.
That’s it! I told you it was simple. You can also add a tiny splash of vanilla extract or a pinch of salt if you’re feeling fancy, but you don’t have to.
Tools for the Job
You don’t need a bunch of crazy gadgets. Just grab these basics.
- A couple of mixing bowls
- An electric hand mixer (or a stand mixer if you have one)
- A spatula
- Measuring cups
How to Make This Magical Mousse
Step 1: Prep That Coconut Cream
First things first, grab that can of coconut cream from the fridge. Don’t shake it!
Open it up, and you’ll see the thick, hard cream has separated from the watery stuff at the bottom. Carefully scoop out ONLY the thick cream into a chilled mixing bowl.
You can save the leftover coconut water for a smoothie or something. Don’t throw it out!
Step 2: Whip It Good
Using your electric mixer, start whipping the coconut cream. Start on low and then crank it up to high.
Whip it for a few minutes until it gets fluffy and forms stiff peaks. You’ll know it’s ready when you can lift the beaters out and the cream stands up on its own.
Step 3: Melt the Chocolate
Now for the best part. Put your chocolate chips in a microwave-safe bowl.
Microwave them in 30-second bursts, stirring in between each one. You want to heat it just enough to melt. Don’t let it get too hot or it will get weird and grainy.
Step 4: Time to Combine
Let the melted chocolate cool down for a minute or two. You don’t want to melt your beautiful whipped cream.
Now, add the whipped coconut cream to the bowl with the melted chocolate.
Step 5: Fold It In
Gently, and I mean GENTLY, fold the coconut cream into the chocolate with your spatula.
Don’t stir like a crazy person! You want to keep all that air you whipped into the cream. Just gently scrape from the bottom and fold it over the top until it’s all one color.
Step 6: Chill Out
Spoon the mousse mixture into some small glasses or ramekins.
Pop them in the fridge to chill for at least an hour. This lets it firm up into that perfect mousse texture.
Pro Tips From My Kitchen
Look, this recipe is super simple. But these little tricks will make sure it comes out perfect every single time.
Tip 1: Your Coconut Cream MUST Be Cold
I know I already said this, but it’s the most important rule. If you try to whip room-temperature coconut cream, you’ll just get a sloppy mess. A full 24 hours in the fridge is best.
Tip 2: Pick the Right Chocolate
Don’t just grab any old chocolate chips. Some have stabilizers that keep them from melting smoothly. Look for good quality vegan dark chocolate chips or a chopped-up chocolate bar.
Tip 3: Don’t Over-Melt the Chocolate
The biggest mistake people make is burning their chocolate in the microwave. Stop heating it when there are still a few little unmelted bits. The heat from the melted chocolate will take care of the rest as you stir.
Tip 4: Taste As You Go
If your chocolate isn’t very sweet, you might want to add a tablespoon of maple syrup or powdered sugar to the coconut cream while you’re whipping it. Give the whipped cream a taste before you fold in the chocolate.
Swaps and Fun Ideas
Once you nail the basic recipe, you can get creative. It’s hard to mess this up.
| Variation Idea | How to Do It |
|---|---|
| Mint Chocolate Mousse | Add 1/4 teaspoon of peppermint extract when you whip the coconut cream. |
| Orange Chocolate Mousse | Add a teaspoon of fresh orange zest to the melted chocolate. |
| Coffee-Lover’s Mousse | Mix a teaspoon of instant espresso powder into the chocolate as it melts. |
Make-Ahead and Storage
This is a great dessert to make ahead of time. Just follow all the steps and keep the individual mousse cups covered in the fridge.
They’ll stay good for up to 4 days. The texture might get a little denser after the first day, but it’s still awesome.
Let’s Talk Nutrition and Stuff
Just because it’s vegan and easy doesn’t mean it’s a health food, haha. But it’s good to know what you’re eating.
| Nutrition Facts (Estimated Per Serving) | |
|---|---|
| Calories | ~350 kcal |
| Fat | ~30g |
| Carbohydrates | ~25g |
| Sugar | ~20g |
| Protein | ~4g |
Diet-Friendly Swaps
Need to change things up for a special diet? No problem.
| For This Diet | Do This |
|---|---|
| Sugar-Free / Keto | Use sugar-free chocolate chips, like the kind sweetened with stevia or erythritol. |
| Paleo | Make sure your chocolate is Paleo-certified (no dairy or soy lecithin) and use unsweetened chocolate, adding a little maple syrup or honey to taste. |
What to Eat With It
Honestly? A spoon is all you need.
But if you want to get fancy, it’s great with some fresh raspberries on top. The tartness of the berries is perfect with the rich chocolate.
Got Questions? I’ve Got Answers
Q1. Why didn’t my coconut cream whip up? It’s just a soupy mess!
Ans: Ah, the number one problem. It’s almost always because the cream wasn’t cold enough. Or you might have accidentally bought coconut milk instead of coconut cream. Make sure the can says “cream” and that it’s been in the fridge for a full day.
Q2. My mousse is grainy. What did I do wrong?
Ans: This usually happens for one of two reasons. Either the chocolate got too hot when you melted it, or your whipped coconut cream was SO cold that it made the warm chocolate seize up when you mixed them. Just make sure your chocolate is melted but not steaming hot before you fold it in.
Q3. Can I use the coconut milk that comes in a carton?
Ans: Nope, definitely not. That stuff won’t work. You need the fat and solids from a full-fat can of coconut cream for this recipe to work its magic.
Q4. Can I whip this by hand?
Ans: You can, but your arm is going to be VERY tired. It takes a lot of whipping to get the cream to form stiff peaks. An electric mixer makes it about a thousand times easier.
Wrapping Up
See? A dessert that sounds super fancy is actually one of the easiest things you can make. Two ingredients and a little bit of chilling time is all it takes.
So next time that chocolate craving hits, you know what to do. You don’t have to settle for something boring.
Go ahead and give this a try! Then come back here and leave me a comment. I really want to know how it turned out for you
