Dairy-Free Chocolate Mousse
A light chocolate mousse made from dairy-free dark chocolate and whipped coconut cream, chilled for 3 hours.
Photograph credit: Chocolate Mousse by ISO Republic · CC0 1.0 · ISO Republic
Make Ahead and Storage
Keeps in the fridge for 3 days.
Making Dairy-Free Chocolate Mousse
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Spoon the solid cream from the top of the chilled coconut milk into a cold bowl. Whip until soft peaks form.
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Melt the chocolate gently, stir until smooth and cool for 10 minutes until just warm.
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Stir the maple syrup, vanilla and salt into the chocolate. Fold in a third of the coconut cream, then fold in the rest.
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Spoon into 4 glasses.
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Chill for at least 3 hours and top with the raspberries.
Tips for Success
- Chill the coconut milk for at least 12 hours.
- Cool the chocolate before folding.
- Check the chocolate label for milk.
Behind the Recipe
Whipped coconut cream stands in for dairy cream in a chocolate mousse, and it does so remarkably well. A tin of full-fat coconut milk, chilled overnight, separates into a thick solid cream on top and a thin liquid below, and the cream whips into soft peaks that fold into melted chocolate just like double cream would.
The tin must be chilled for at least 12 hours. Keep it in the back of the fridge, undisturbed, and do not shake it. When you open it, spoon off the solid cream from the top and leave the watery liquid in the tin, which can go into a smoothie. Brands vary, and some do not separate, so choose one with a high coconut content and no stabilisers, such as guar gum.
Cool the melted chocolate to lukewarm before folding. Hot chocolate melts the whipped cream and makes the mousse flat and soupy. Melt the chocolate gently and let it cool for 10 minutes until it is just warm to the touch. Fold in a third of the whipped coconut cream to loosen it, then fold in the rest gently with a large spatula.
Spoon into small glasses or ramekins and chill for at least 3 hours. The mousse sets as the coconut fat firms. Top with raspberries, a sprinkle of sea salt and some chopped nuts. Choose a dairy-free dark chocolate, and read the label for milk.
What to Put Next to It
Fresh raspberries · Coffee · Dairy-free biscuits · Hot tea
Questions About Dairy-Free Chocolate Mousse
How long does Dairy-Free Chocolate Mousse take to make?
15 minutes of preparation and 5 minutes of cooking, plus 3 hours of Chilling, so allow 3 hours 20 minutes from start to finish. The recipe serves 4.
Dairy-Free Chocolate Mousse Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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