Vegan Mint Chocolate Mousse

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January 19, 2015

Ever have one of those days were you just crave chocolate? I think we all do and if you for some bizarre reason don't then please just leave now :) Well, not completely...but check out something like cucumber hummus instead :)

Usually, a piece of chocolate will suffice but on other days I just want a huge airy chocolaty spoonful of pure happiness. Please tell me I'm not the only one!

I tried looking for a vegan chocolate mousse recipe but only found ones that I thought were overly complicated. Some chocolate mousse recipesusedavocado and though that is super healthy and delicious, I couldn't bring myself to use my last avocado in a chocolate recipe. Other recipes used a ton of tofu and I'm just really not a fan.

So I figured coconut milk and coconut cream work well in vegan cheesecakes so it must work well in a chocolate mousse. If you get enough air into it then it will get nice and airy as well when it sets. The trick is really to beat the life out of the coconut milk. There's no other way to describe it :) You want there to be so many air bubbles on top that it just looks silly. If you can't whisk that much or don't have one on hand then you can even use an immersion blender to froth up the coconut milk.

Once it looks like it does above, then simple pour the mixture into ramekins, bowls, or another form that will hold it.

Then let it set in the fridge for at least 4 hours. I like to wait overnight...I know it is incredibly hard but it is worth the wait.

Oh, and how exactly do you make a delicious mint chocolate mousse even better? Duh! Chocolate chips!

I didn't add a sweetener to this chocolate mousse (if you want to, check the notes) so adding chocolate chips on top gives the mousse a bit of sweetness, not to mention an extremely satisfying crunch :)

Now dig in! You deserve it after waiting that long :) Though if you make enough of these in advance, there's no wait at all!

4.5 from 4 votes

CourseDessert, Gluten free, Paleo, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Makes 2

Author Vanessa @VeganFamilyRecipes.com

Ingredients

1 ½cupsCoconut Milk
6tablespoonCocoa powderunsweetened
¼teaspoonPeppermint Extract
Vegan Chocolate Chipsoptional

Instructions

Whisk together all three ingredients until air bubbles appear.
Pour into 2 large ramekins and allow to set in fridge for at least 4 hours, preferably overnight.
Once set, chocolate mousse is ready to be eaten! Enjoy!

Recipe Notes

1) If you like your chocolate mousse very minty add up to ½ a teaspoon of Peppermint extract.2) This chocolate mousse isn't very sweet. If you like a sweeter mousse, add a bit of stevia, agave, maple syrup, or powdered sugar. I find that powdered sugar works best.3) This mousse works best if your fridge is at least 40F (4C). 4) Because this recipe uses coconut milk and not coconut cream, it will separate a bit. About ¾ of the mousse will be airy and fluffy. The last ¼ will be like a light pudding in texture.

Interested in the ingredients I like to use? Have a look...

Native Forest Coconut Milk

Enjoy Life Semi-Sweet Chocolate Chips (Vegan & Gluten-free!)

Healthworks Cacao Powder

Looking for different vegan dessert recipes to try? Here you go!

Raspberry Chocolate Almond Scones
Coconut Water Popsicles
Vegan Raspberry Cheesecake
Vegan Easter Cookies w/ Naturally Colored Icing

More Vegan Dessert Recipes

Vegan Chocolate Chip Oatmeal Cookies
Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting
Raw Vegan Caramel Apples
Very Berry Pops

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Reader Interactions

Comments

The Vegan 8 says
January 20, 2015 at 2:29 am
Haha! I make this same exact recipe, except I use dark cocoa! I agree with you too, big NO on the tofu and avocado...yuck, lol!! Yours looks gorgeous! Here is mine
Reply
Medha @ Whisk & Shout says
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January 20, 2015 at 2:43 am
Love how simple and delicious this recipe is! Mint is so great with chocolate :)
Reply
Maria G. says
January 20, 2015 at 10:18 am
Wow! I didn't know just coconut milk would set up like that! (By the way, I noticed you changed the look of your blog!!!)
Reply
Dannii @ Hungry Healthy Happy says
January 20, 2015 at 6:32 pm
chocolate and mint is such an amazing combo, isn't it. We make something similar, but with some avocado in it, because, ya know, we are avocado obsessed haha
Reply
Cara's Healthy Cravings says
January 20, 2015 at 9:51 pm
I am certain this would satisfy any chocolate craving!! Mmmm!
Reply
Jacquie says
January 20, 2015 at 11:54 pm
Did you use the entire can of coconut milk, o or just the cream from the b top of the can?
Reply
- Vanessa says
  January 21, 2015 at 2:39 pm
  Hi Jacquie, You use coconut milk (not just the coconut cream layer on top). This let's it get super airy and light. Unless you want a thicker, whipped-butter-like texture, then just use the coconut cream :)
  Reply
Ceara @ Ceara's Kitchen says
January 22, 2015 at 12:07 pm
Vanessa, this chocolate mousse is so simple - it looks absolutely PERFECT! Like all your recipes, I can't wait to try this chocolate mousse! I feel like it makes the perfect dessert for when guests are coming over because it's so pretty! I might not be able to wait until then though, my boyfriend and I have a big soft spot for all things chocolate!
Reply
Gingi says
January 22, 2015 at 10:44 pm
While I don't adhere to a strict vegan diet, I LOVE vegan and vegetarian dishes!! And this looks amazing, thank you for sharing!
Anyhoo, I found your blog through a fellow blogger and thought I would stop by and say hi! It would totally make my day if you did the same... or better yet, keep in touch!! <3 - http://www.domesticgeekgirl.com
Reply
Deryn @ Running on Real Food says
January 24, 2015 at 5:29 pm
Oh, wow, that looks awesome! I was expecting the ingredient list to be a lot longer - I love how simple it is!! I'm out of town this weekend but this will have to be a treat for next weekend! Thanks!
Reply
Terje says
January 26, 2015 at 12:22 pm
The texture looks absolutely amazing! I had been craving a mousse for ages, but couldn't figure out how to make one without any animal products. This is definitely going to my to-make list. Perhaps I'll make it once I've managed to devour my batch of homemade ice cream - it might be dangerous to have too many delicious desserts around at the same time.
Reply
Lydia says
February 07, 2015 at 11:17 pm
So I tried this as described, with the addition of some powdered sugar to give it some sweetness. I left it in the fridge for 24 hours waiting for it to set but it never did. When we finally tried it my husband described it as "cold, bitter, coconut water." Any ideas as to what went wrong?
Reply
- Vanessa says
  February 10, 2015 at 11:01 am
  Sorry, I didn't work out. Did you accidentally use the entire can of coconut milk? What is maybe low-fat coconut milk? It will only work with full fat.
  Reply
Becky says
April 11, 2015 at 12:23 am
Question: I've made this three times, all without the mint (simply because I don't have any on hand). The first time I made it, it set up immediately, no refrigeration needed. The second time it did take the overnight set in the fridge and was delicious! Even my non-healthy family members liked it! This last time it didn't set at all! What happened? Putting it back in the blender and hoping for a successful redo!
Reply
- Vanessa says
  April 11, 2015 at 8:11 pm
  Hi Becky, Did you use the same brand of coconut milk each time?
  Reply
  - Becky says
    April 11, 2015 at 9:35 pm
    Yes, if I remember correctly! It's weird! The first time and third time the coconut milk had set open in the fridge for a few days. The second time I made it I opened a new box.
    Reply
Rebecca says
May 16, 2015 at 2:23 pm
Hi, I thought this sounded amazing and tried it. I beat it to death but it never set up for me - even over night. I used oval tine for my chocolate, was that my mistake? Please let me know cuz I am thrilled to be able to make a non dairy mousse (without avocado, yuck). I am using this concoction as a coffee creamer instead, tastes great anyway.
Thanks!
Reply
- Vanessa says
  May 18, 2015 at 3:42 pm
  Hi Rebecca, I've never tried it using ovaltine before so I can't say for sure if that was the issue. Did you use full fat Coconut milk? I've found it doesn't work at all with reduced fat.
  Reply
Jen L. says
May 27, 2015 at 2:46 am
hi! Just wondering how sweet this mousse is, and could you add some sweetener to it? Thanks!
Reply
- Vanessa says
  May 27, 2015 at 7:36 pm
  Hi Jen, you can add a bit of sweetener to it. Either a bit of maple syrup, agave, or a tiny bit of powdered sugar. I feel that when you add too much powdered sugar it doesn't set as well. I like to omit any sweetener in the mousse and just add lots of chocolate chips on top.
  Reply
Annie says
June 30, 2015 at 1:33 am
I noticed that there is no sweetener in it. Is it sweet at all? Also have you tried omitting the mint? I'd like a straight up chocolate mousse. Looks beautiful.
Reply
- Vanessa Croessmann says
  June 30, 2015 at 11:51 am
  Hi Annie, In the notes section I mention that you can add some sweetener(maple syrup, agave, powdered sugar, etc. ) if you like. Without it's definitely more like dark chocolate. I have made it without the mint and it work perfectly. It actually more airy without the mint added.
  Reply
zoe says
September 02, 2015 at 4:08 pm
did you use only coconut milk? without the thick layer?
Reply
- Vanessa Croessmann says
  September 04, 2015 at 9:16 am
  Hi, YOu need to use regular coconut milk which is both the coconut water and cream. So yes, you'll need the thick layer :)
  Reply
zoe says
September 29, 2015 at 10:50 am
Hi, I don't have Peppermint Extract . can I use fresh mint? and how?
Reply
- Vanessa Croessmann says
  September 29, 2015 at 12:52 pm
  Hi Zoe, I would make the chocolate mousse without the mint extract and then when it has set just sprinkle some finely chopped fresh mint on top :)
  Reply
SeaFooD Recipes says
December 15, 2015 at 6:00 pm
Love how simple and delicious this recipe is! Mint is so great with chocolate :)
Reply
SeaFooD Recipes says
December 16, 2015 at 10:42 am
Wow! I didn’t know just coconut milk would set up like that!
Reply
Marla says
February 08, 2016 at 5:35 am
I added a bit of liquid Stevia and it was so yummy! Thank you!
Reply
- Vanessa Croessmann says
  February 08, 2016 at 1:13 pm
  That sounds lovely :) Glad you liked it!
  Reply
Brenda says
March 04, 2016 at 9:43 pm
Hello! In terms of your coconut milk...is this of the normal canned variety? Where the cream sits on the top and the liquid below. Or is it like other milk substitutes that come in a carton? My brother has become vegan and I'm determined to make some sweet yummyness!
Reply
- Vanessa Croessmann says
  March 08, 2016 at 2:48 pm
  Hi Brenda, yes, I use the canned variety. Make sure the can of coconut milk is warm so that the coconut cream and water don't separate for this recipe.
  Reply
Tara says
July 13, 2016 at 5:28 pm
My husband hates coconut, but I really want to try this! Any suggestions on what would have a high enough fat content to substitute for the coconut milk?
Reply
- Vanessa Croessmann says
  July 28, 2016 at 2:01 pm
  Hi Tara, I tried to figuring something else out to use in place of the coconut milk but unfortunately I don't think there is a real substitute. Sorry!
  Reply
marvelous.max says
July 23, 2016 at 6:40 am
I used a can of straight-up coconut milk, no stabilisers.....it worked so well! Like magical whipping cream! I used xylitol and stevia to sweeten it, and my mousse actually went pretty thick and dollop-able while I was beating it....so basically, this is one mean life hack :D
Reply
- Vanessa Croessmann says
  July 28, 2016 at 1:52 pm
  Right?!?! It's so good! I'm so glad you liked it ;)
  Reply
Celine says
July 30, 2017 at 7:14 am
Hi
I used this exact recipe full fat canned coconut milk and added Little bit of powdered sugar. I used a stand mixer for 20 plus minutes and still never got the consistency of bubbles as shown the picture. Its been in the fridge for a few hours now and still is like liquidy pudding consistency. Did i beat too long? Not long enough? Is there a way to thicken it?
Reply
- Vanessa Croessmann says
  July 31, 2017 at 8:28 pm
  Hi Celine, Did you add enough cocoa? I would also whisk it by hand and not with a stand mixer. It might seem like more work but it's really hard to overmix it by hand. I wish I was there to help you out and see exactly where you went wrong. You could try adding some coconut cream (not milk) to help thicken it.
  Reply
Savannah says
October 22, 2018 at 12:08 pm
Oh wow, this looks absolutely delightful. My chocolate cravings come WAY more often than I'd like to admit, haha, but being soy-free makes chocolate a tough game. These are perfect, and I know one bite would satisfy my craving. Thanks so much, I'm making these tonight!
Reply

Vegan Mint Chocolate Mousse - Vegan Family Recipes (2024)

FAQs

Why is my vegan chocolate mousse grainy? ›

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse. Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba – using a silicone spatula and a gentle folding motion.

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How do you thicken mousse without gelatin? ›

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

Read On ›

Does chocolate mousse contain gelatin? ›

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

Tell Me More ›

What are common mistakes when making mousse? ›

If you're using egg whites, overmixing them will cause them to develop tiny grains that will change the texture of your mousse. Extremely overbeaten egg whites will eventually deflate, and deflated egg whites won't give your mousse the airy texture you're looking for.

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How long does aquafaba last in the fridge? ›

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

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What is a vegan thickener? ›

Xanthan Gum

A popular ingredient in both gluten-free and vegan baking, xanthan gum can also be used to thicken vegan sauces, stews, and soups. To thicken a gravy or sauce with xanthan gum, start by making a slurry with a small amount of xanthan gum and water. Slowly add the slurry to your dish and then mix well.

How do you stiffen chocolate mousse? ›

Once it is thoroughly combined, pour it back into your heavy saucepan from before. Heat that over medium heat, again stirring constantly, until thickened. For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency.

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What is a substitute for gelatin in mousse? ›

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

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What are the three basic elements of a mousse? ›

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

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What is Callebaut mousse? ›

Callebaut®'s Dark Chocolate Mousse is a fast and simple solution to creating delicious chocolate mousse. Unrivalled in the market, you won't find a more impressive mousse pre-mix. Use for desserts, fillings, and of course, in your cake layers (our favourite!)

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Why is my chocolate mousse not fluffy? ›

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

Get More Info ›

What is the vegan version of gelatin? ›

Plant-based gelatin alternatives

Cornstarch and agar agar (an algae-based product found in the seaweed section) have both been used to successfully replicate these tricky textures. Like gelatin, both cornstarch and agar agar are activated when combined with a hot liquid.

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What is vegan mousse made of? ›

This recipe only calls for only 3 main ingredients – tofu, dark chocolate and maple syrup! The darker the chocolate you use the better. I chose to go with a 90% cocoa variety. The mousse feels light but it's still quite rich so I would say this recipe makes enough to serve 4 people.

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Will mousse set without gelatine? ›

Yes you can. We've already skipped the gelatin and egg whites in classic chocolate mousse recipes. However, if you want, you can also skip the milk, heavy whipping cream, cornstarch, or even sugar!

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How to stop chocolate mousse from going grainy? ›

If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains. Ideally, your chocolate should be between 35-40ºC before you incorporate the cooler ingredients. If using cream, it's possible that you over whipped it - aim for 'barely soft peaks'.

Vegan Mint Chocolate Mousse - Vegan Family Recipes (2024)