This Easy Chocolate Mousse Recipe is a simple Valentine’s Day or romantic date night dessert recipe to make for your loved one! Learn how to make chocolate mousse that is not only delicious but is also vegan, gluten-free, dairy-free, and can easily be made keto!
Chocolate Mousse = The Way to a Man’s Heart
The way to my hubby’s heart is simple… it’s through his tummy and with CHOCOLATE. (The same can probably said for many of us women, amiright?!)
I win him over even MORE when it is a not-so-sweet treat that also happens to be dairy-free… please enter this Easy Chocolate Mousse recipe!!
As soon as I whipped up a batch of this vegan chocolate mousse I knew it was game over.
The light and delicate texture from the coconut cream mixed with the rich and sultry bite of cocoa powder…
And then topped off with a sprinkling of chocolate shavings and a few raspberries…
THIS is the dessert recipe the hubby will request for Valentine’s Day for YEARS to come.
If you have a significant other with taste buds similar to Mr. ET’s then you’ll want to read on below. You will learn how to make chocolate mousse, what ingredients you will need, the best mixer to use, storing and serving tips, and how to make this chocolate mousse keto and vegan!
How Do You Make Easy Chocolate Mousse?
Some chocolate mousse recipes require you to use a double broiler, handle temperamental eggs and egg yolks, and then use a TON of heavy cream. But today in this easy chocolate mousse recipe you will only need to follow a few steps (see full recipe for more detailed information):
- Chill your can of coconut cream, bowl, and beater or wire whip attachment overnight.
- Add cream to the bowl of an electric mixer and whisk until it begins to thicken.
- Add sugar (or stevia extract), vanilla, a pinch of salt, and cocoa powder and whisk until to your desired consistency.
- Store chocolate mousse in the refrigerator for at least 1 hour before serving.
Ingredients in Vegan Chocolate Mousse
As mentioned previously, we will be making a vegan chocolate mousse recipe which means it is free of eggs and dairy products. In order to make it this way you will need the following ingredients:
- 1 15-oz. can of coconut cream
- If you are unable to find canned coconut cream you may also use cans of coconut milk. Simply refrigerate 2 cans of coconut milk WITHOUT shaking for at least 4 hours, or overnight, and skim the coconut cream off the top of the can. You can discard the remaining liquid or save it for another use.
- Learn How to Make Coconut Whipped Cream here.
- Cocoa powder – Regular cocoa powder was used in this recipe, but you can also use dark cocoa powder.
- Sweetener – If you are not on a low-carb or keto diet, powdered sugar is the better sweetener to use. It incorporates easily and helps thicken up the chocolate mousse just a smidge.
- Pure vanilla extract – Feel free to use vanilla bean paste as well, but I find a good quality vanilla extract to be just as flavorful.
- Pinch of salt
Best Mixer to Use
Since you will be mixing up your chocolate mousse for about 3-4 minutes, this recipe is definitely one where your Kitchenaid stand mixer will come in handy. I used the wire whip (pictured above) in place of the flat beater, but either will work.
Don’t have a stand mixer? No problem! A hand mixer will work equally as well and will give you a bonus workout for the day.
How to Prep-Ahead and Store
If you like to plan your romantic evening ahead of time, then you are in luck. This easy chocolate mousse recipe actually gets BETTER with time and is best if prepared in advance.
The suggested timeline would be for you to refrigerate your coconut cream (or milk) for at least 8 hours. Mix up your chocolate mousse, and reserved “whipped cream”, and return it to the refrigerator for at least 1 hour, or up to 24 hours. The chocolate mousse thickens and the flavor intensifies the longer it is refrigerated.
This chocolate mousse recipe will keep well in the refrigerator for up to one week. If you have extra (which I doubt you will!) you can also freeze the leftovers in a freezer-safe plastic container for up to 6 months. Bring it to refrigerator temperature before serving.
Make it Pretty!
Not only does this easy chocolate mousse recipe taste INCREDIBLE, but aren’t the little parfait glasses just adorable?
To serve this chocolate mousse as you see pictured you will want to reserve 1/4 cup of the whipped cream before adding the cocoa powder and top the chocolate mousse with it just before serving. Next, sprinkle chocolate curls on top and garnish with a couple of mint leaves and a few raspberries.
How to Make Chocolate Curls
The easiest way to make chocolate curls is to use a potato peeler on a dark or semi-sweet chocolate baking bar. The longer the side of the chocolate bar and the harder you push, the bigger the chocolate curls will be.
Want short shavings? Move the potato peeler quickly and with a light touch.
Want bigger curls? Apply a good bit of pressure along the longest side of the chocolate bar.
Can I Make this Chocolate Mousse Recipe Keto and Vegan?
Yes!! That is the BEST part about this chocolate mousse recipe is that is will pretty much fit any dietary restrictions. As written, this chocolate mousse recipe is already gluten-free, dairy-free, vegan, and vegetarian.
To make keto chocolate mousse simply substitute the powdered sugar for 5-10 drops liquid stevia extract and only serve with a few raspberries. It will be roughly 6 net carbs/serving if prepared this way.
Other Romantic Recipes for Valentine’s Day:
Easy Chocolate Mousse Recipe
This Easy Chocolate Mousse Recipe is a simple Valentine's Day or romantic date night dessert recipe to make for your loved one!
- 15- oz. can coconut cream* chilled
- 3 Tbsp. powdered sugar or 5-10 drops liquid stevia
- 1 tsp. pure vanilla extract
- ¼ cup cocoa powder regular
- Pinch salt
- Chocolate shavings optional
- Raspberries optional
- Mint fresh, optional
Place can of coconut cream in the refrigerator for at least 4 hours or overnight. Be sure to shake can of coconut cream before refrigerating so it is well mixed.
Chill bowl and wire whip or beater attachment in the freezer for 30 minutes before beginning.
Once cream, bowl, and whisk are chilled, add can of coconut cream to the bowl and beat on medium speed for 2 minutes. (If coconut cream is still clumpy, add it to a high-speed blender, blend for 30 seconds, and return to the bowl.)
Add powdered sugar and vanilla. Continue beating on medium speed for 1-2 minutes or until the cream begins to thicken.
Set aside ¼ cup of the “whipped cream” for topping your chocolate mousse.
Add cocoa powder to the bowl and beat on medium speed until well incorporated. Chill chocolate mousse and whipped cream for 30 minutes to 1 hour in the refrigerator before serving. (Or overnight for best texture.)
Serve chocolate mousse in four small or two medium-sized parfait glasses with reserved “whipped cream”, chocolate shavings, mint leaves and raspberries. Enjoy!
You can also use 2 cans of coconut milk instead of the coconut cream. If using cans of coconut milk, skim the coconut cream off the top of the can and follow the instructions outlined above.
If using stevia liquid extract instead of powdered sugar it will be 366 calories, 10 grams of carbohydrates, 4 grams of dietary fiber, and 0 grams of sugar.