This Vegan Chocolate Mousse is incredibly delicious and takes just minutes to prepare! Made with just five ingredients, this is a dessert for a chocolate lover – smooth, creamy and decadent. It is an ideal dessert for easy entertaining.
You will love this Vegan Chocolate Mousse because:
- It takes 10-15 minutes to prepare – the hardest part is waiting for it to chill!
- A dessert that can be prepared in advance is ideal for entertaining – more time spent with your guests.
- It is creamy, decadent, smooth and full of great chocolate flavour.
- The absence of cream and eggs and the addition of yoghurt lets the dark chocolate flavour shine.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Dark chocolate – use a good quality, 70% cocoa chocolate.
Soy milk – to keep this recipe vegan, we have used soy milk. Almond milk also works well.
Maple syrup – adds a little sweetness to the recipe. Use pure maple syrup for the best flavour.
Orange zest – orange and chocolate is a much-loved combination and adds a great additional flavour to the mousse base. Ensure you finely zest the orange.
Coconut yoghurt – thick and delicious coconut yoghurt makes a great base for the mousse.
How to Make Vegan Chocolate Mousse:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Heat the milk:
In a small saucepan, bring the milk just to a boil.
2 – Pour over the chocolate:
Pour the milk over the finely chopped chocolate and allow it to sit for 1-2 minutes. Stir with a spatula until you have a thick and glossy ganache.
3 – Add in the remaining ingredients:
Fold in the maple syrup, orange zest and coconut yoghurt.
4 – Spoon into jars:
Spoon the mixture into small jars or cups, and refrigerate for one hour to firm.
Tips for success and FAQs:
This Vegan Chocolate Mousse is a very simple recipe. Given that it only uses five ingredients, we recommend using the best quality ingredients for the best result.
Ensure the chocolate that you use is vegan for this recipe. We recommend dark chocolate that has 70% cocoa.
This is a great recipe to prepare in advance. As refrigerating the mousse produces a firm set, we recommend removing it from the fridge 15-20 minutes prior to serving for a softer texture.
The Vegan Chocolate Mousse can be kept in the fridge for up to three days. Ensure your jars/dish is covered with cling film or a lid. We recommended only adding toppings prior to serving.
We do not recommend it for this recipe. As milk and white chocolate contain higher levels of sugar, this may affect the setting of the mousse. I recommend following a recipe specifically designed for that type of chocolate.
Serving suggestions:
My Vegan Chocolate Mousse is ideal for entertaining, or when you just need a delicious chocolate treat!
We love to serve it with:
- A spoon of coconut yoghurt or Cashew Cream and a shaving of grated chocolate.
- Fresh berries.
- Strawberry or Blueberry Sauce.
- Some cookies on the side for texture – my Gingernut or Caramel Cookies are good options.
I hope you will love this creamy, delicious Vegan Chocolate Mousse. Its ease of preparation, fantastic taste and smooth texture make this recipe a winner. I’d love to hear what you think in the comments below!
Alex xx
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Vegan Chocolate Mousse
Ingredients
- 170 g (6 oz) dark chocolate – finely chopped See Note 1
- ½ cup (120 ml) soy milk See Note 2
- 2 tablespoon maple syrup See Note 3
- 1 teaspoon orange zest – finely zested
- 1 cup (280 g) coconut yoghurt See Note 4
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Place the finely chopped chocolate into a medium-sized heatproof bowl.
- Over medium heat, add the milk to a small saucepan. Bring the milk just to a boil. Pour the milk over the chocolate and leave it to sit for 1-2 minutes.
- Stir with a spatula until you have a smooth, glossy ganache.Â
- Using a spatula, fold the maple syrup, orange zest and yoghurt into the chocolate mixture until thoroughly combined.
- Spoon the mousse into four glasses or small serving cups and chill for about one hour until firm.
- Refrigerating the mousse produces a firm set. Remove the mousse from the refrigerator 15-20 minutes before serving to soften the texture.Serve with some berries, additional coconut yoghurt and shaved chocolate.
Video
Notes
- Dark chocolate: use the best quality vegan chocolate possible. I use dark chocolate that has 70% cocoa.
- Soy milk: you could also use almond milk or dairy milk if you do not require the recipe to be vegan.
- Tablespoon:Â we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Coconut yoghurt: if you do not require the recipe to be vegan, you can also use Greek yoghurt.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in October 2018. It has been updated with new photos and more information. The recipe remains the same.
Ali
This is wonderful! So decadent and creamy. It was my friends birthday and I wanted to make her a special dessert (she doesn’t like cake) and this hit the mark perfectly. Served it with a few fresh raspberries. No one could believe it was vegan.
Alexandra
Hi Ali, thank you for your fantastic feedback on the Vegan Chocolate Mousse. It would be delicious served with fresh raspberries – a lovely idea for your friend’s birthday. 🙂