Dairy-Free Chocolate Mousse (No Eggs)
This dairy free mousse is decadent, lusciously creamy, and filled with a deep chocolate flavor. It’s super simple to make and always the first dessert to disappear at any party!
Ingredients
- 2 13.5 oz full-fat coconut milk chilled overnight or in the freezer for 30 minutes
- 1 ½ teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¼ cup powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon instant espresso powder optional but recommended
Instructions
- Open both cans and scoop the solid coconut cream into a large mixing bowl along with the vanilla. Reserve the leftover liquid for smoothies or discard it.
- Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed for 1–2 minutes until fluffy and smooth.
- Sift together the cocoa powder, sugar, and salt before adding them to the cream mixture. Continue whipping for another 1–2 minutes until fully combined and creamy.
- Spoon the mousse into serving glasses or bowls. Cover and chill in the fridge for 2 hours, or until set and firm.
Equipment
- electric mixer or stand mixer
Notes
- Chilling the coconut milk helps the cream separate from the liquid. Chilling overnight will give better results than freezing.
- You can reserve the leftover liquid for smoothies or discard it.
- You can use 2 cans of coconut milk but the cream will give a richer flavor.