Krolls Korner - 1 Chocolate Mousse - 2

Creamy, velvety, luxuriously vegan chocolate mousse. Oh, how I love you!

This dessert recipe is a lighter alternative to most desserts but still feels indulgent and decadent.

I love this mousse as a solo treat with fresh berries or as a delightful finale to a special meal. It’s incredibly easy to make and the perfect make-ahead treat.

A few other chocolate reader favorite recipes include this Chocolate Molten Cake , my Chocolate Tart with Oreo Crust, and this Double Chocolate Zucchini Bread .

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Here is what you’ll need:

(For the full recipe, scroll down to the recipe card below)

  • Medjool dates
  • Unsweetened coconut milk (canned)
  • Unsweetened cocoa powder
  • Chocolate chips
  • Coconut oil
  • Water
ingredients in small glass bowls needed to make chocolate mousse. - 4 chopped dates and coconut cream in a blender. - 5

How do you make vegan mousse?

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STEP 1:

Blend the dates, full fat coconut cream and water (or leftover coconut milk from the can) together for 1-2 min until smooth.

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STEP 2:

Melt the chocolate and coconut oil and pour this with the cocoa powder, and pinch of salt into the blender and mix until smooth.

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STEP 3:

a spoon with chocolate mousse on it. - 9 chocolate mousse in glass cups with fruit and chocolate shavings on top. - 10

Ideas for serving vegan chocolate mousse:

  • I love serving with fresh berries: raspberries, strawberries, blueberries, or blackberries.
  • If cherries are in season, you can top them with cherries, too!
  • Make it into a parfait: Grab a jar and place the mousse in. Top with fruit and your favorite vegan (non-dairy) whipped cream, such as coconut or almond whipped cream.

Health Benefits of Dates:

  • They are high in potassium, magnesium, fiber, and antioxidants.
  • Some studies have shown dates may promote and ease natural labor for pregnant women when consumed during the last few weeks of pregnancy!
  • Dates are an excellent natural sweetener. For example, if a recipe calls for 1 cup of sugar, you can substitute 1 cup of date paste.
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What type of coconut milk should I buy?

  • Canned, unsweetened coconut milk, 13.5 oz. Our goal is to isolate the full-fat cream, so chilling the canned coconut milk to let the coconut cream separate from the water is key!
  • When you open the can, about half of it will be the hardened, full-fat coconut cream, and the liquid coconut milk left can be discarded or used for another culinary purpose.

What is the difference between pudding and mousse?

Both are smooth and creamy, so what sets them apart?

  • Pudding is traditionally cooked with milk and sugar and thickened with cornstarch.
  • Mousse starts with a base similar to pudding, minus the cornstarch, in which beaten cream or egg whites are folded. I used coconut milk instead of heavy cream or egg whites to make it healthier.
  • How they are different: They differ in how the pudding and mousse are thickened and in their textures. Pudding is semisolid and dense, while mousse has a lighter, airier texture.

More recipes you’ll love

Vegan Chocolate Chip Cookies (with prunes!)

Vegan Pomegranate Nice Cream

No Bake Date Brownies (GF, DF, Vegan option)

I hope you love this one!

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Vegan Chocolate Mousse

Equipment

  • Powerful blender

Ingredients

  • 15-20 fresh medjool dates, pitted and chopped* (1, 12 oz. box is usually what I use!)
  • 1, (13.5 oz.) can coconut milk, unsweetened or 1 cup coconut cream
  • 3/4 cup water, filtered plus more as needed
  • 1/2 cup cocoa powder, unsweetened
  • 1/2 cup vegan chocolate chips
  • 2 tsp. coconut oil
  • pinch of salt
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Instructions

  • First, you will need to place the canned coconut milk in the fridge for 2-3 hours or overnight for the coconut milk to solidify into coconut cream. Then, we will use the coconut cream for the mousse and discard the remaining liquid in the can (or you can use it in this recipe instead of the filtered water!).
  • In a powerful blender or food processor, blend the dates, full fat coconut cream and water (or leftover coconut milk from the can) together for 1-2 min. 15-20 fresh medjool dates, pitted and chopped*, 1, (13.5 oz.) can coconut milk, unsweetened, 3/4 cup water, filtered plus more as needed
  • Then, in a microwave safe bowl melt the chocolate chips and coconut oil. I cover with a paper plate and heat for 1 minute, stir, and then heat for another 30 seconds. It should be melted at this point! 1/2 cup vegan chocolate chips, 2 tsp. coconut oil
  • Pour the melted chocolate, cocoa powder, and pinch of salt into the blender and mix until smooth. You can add a splash of vanilla extract here too, if preferred. You may also need to add additional water (~2-4 Tablespoons) to achieve a smooth consistency, using a rubber spatula to stir the mousse to get everything incorporated as needed. 1/2 cup cocoa powder, unsweetened, pinch of salt
  • Divide the mousse into individual serving dishes and place in fridge for 1 hour (or if you’re like me and can’t wait, you can sneak a few bites!)
  • Enjoy with fresh berries or make it into a parfait layered with mousse, fresh berries (or cherries if in season) and coconut cream on top.

Video

Notes

  • Make sure the coconut milk has been chilled in the fridge for 1-2 hours (or longer for best results). The coconut needs to solidify so you can use the full fat coconut cream bliss. The full fat cream will separate from the water and you will use the full fat cream, not the water.
    • Soften the dates if they feel stiff by submerging them in a bowl of water for 10-15 minutes. If your dates are super fresh you won’t have to do this step. Also, remove the pits if not already pitted.

Nutrition