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Creamy Dairy-Free Chocolate Mousse Recipe with Coconut Cream

dairy-free chocolate mousse - featured image

A rich and silky dairy-free chocolate mousse made with coconut cream, perfect for those with lactose intolerance or anyone craving a light, indulgent dessert.

Ingredients

Scale
  • 1 can coconut cream, chilled overnight (about 13.5 oz)
  • 6 ounces dark chocolate (70% cacao recommended)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional toppings: fresh raspberries, shaved chocolate, toasted coconut flakes

Instructions

  1. Chill the coconut cream: Place the can in the fridge overnight to separate the cream from the liquid.
  2. Prepare the chocolate: Break dark chocolate into small pieces and melt gently using a double boiler or microwave in 20-second bursts, stirring frequently until smooth. Let cool slightly (about 5 minutes).
  3. Whip the coconut cream: Scoop the solidified cream into a chilled mixing bowl, leaving the liquid behind. Whip with an electric mixer on medium-high speed until soft peaks form, about 3-5 minutes.
  4. Add sweeteners and flavor: Gently fold in maple syrup, vanilla extract, and a pinch of sea salt to the whipped coconut cream.
  5. Combine with chocolate: Slowly fold the melted chocolate into the whipped cream in batches using a spatula, mixing gently to keep the airiness intact until smooth and shiny.
  6. Portion and chill: Spoon mousse into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours to set and develop flavor.
  7. Serve: Add optional toppings like fresh raspberries or toasted coconut flakes just before serving.

Notes

Chill the coconut cream overnight for best whipping results. Melt chocolate gently to avoid burning. Fold ingredients gently to maintain mousse airiness. If mousse is too soft after chilling, freeze for 10 minutes to firm up without freezing solid.

Nutrition

Keywords: dairy-free, chocolate mousse, coconut cream, vegan dessert, lactose-free, easy dessert, dairy-free mousse