It’s national chocolate mousse day! I’ve had this recipe in my back pocket for a while now and it’s actually the top layer of my chocolate cream pie recipe but it works so well as a chocolate mousse. It’s just three ingredients and can be made really quickly.
Traditional chocolate mousse relies on eggs (yolks and whites) for its texture but that’s hard to replicate vegan. Using aquafaba can work and I’ve tried it but it tasted flat to me and not rich enough. I found using vegan heavy cream (there are quite a few brands now: Country Crock plant cream, Violife cream, Califia cream and Silk whipping cream) and good quality chocolate worked great for a rich decadent dessert. While it lacks the signature air bubbles in a traditional mousse, when set, it does have the same texture.
The chocolate you use makes a difference. If you want it less sweet then use a higher cacao content chocolate. I used Guittard discs. If you want it sweeter, use a semisweet or lower cacao content chocolate. Then it’s just adding some vanilla and that’s it. If you want it a little boozy, some Grand Marnier or Cointreau would be great in this. When I used to make traditional chocolate mousse back in the day I always used booze.
I like to serve this in individual bowls topped with vegan whipped cream but you can make it in one bowl and scoop out servings as needed. I hope you enjoy this easy recipe you can make whenever a chocolate craving comes on!
Easy Three Ingredient Vegan Chocolate Mousse
4
servings15
minutes3
minutesA delicious and quick vegan chocolate mousse!
Ingredients
1 1/2 cups vegan heavy cream
6 oz good quality vegan chocolate (chips or chopped)
1 teaspoon vanilla extract
1 tablespoon liquor (see notes – optional)
Directions
- In a bowl, add the vegan heavy cream and chocolate and microwave in 30 second intervals just until the chocolate is almost melted (don’t boil). Alternately, you can add the chocolate to a food processor and pour hot cream you’ve warmed on the stove into the feed tube while on to fully combine.
- Add the vanilla and liquor (if using) and whisk to combine. Chill covered with plastic wrap in the fridge for one to two hours until completely chilled.
- Using a hand or stand mixer, whip the chocolate mixture for 3-5 minutes until doubled in volume and light and airy (it’s like magic!).
- Spoon in individual serving bowls or chill the entire mixture again for 30 minutes. Serve with whipped cream.
Notes
- You can use a bit of your favorite liquor in this if desired. Bourbon, Grand Marnier or Cointreau would all be good choices.
- There are a number of vegan heavy cream options available. Check your local grocer but Silk, Califia, Violife and Country Crock all make one. I haven’t tried coconut cream but it would most likely work as a substitute.
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So easy and so good!
I’ve made this a few times now (omitting the liqueur). I have used both Elmlea plant cream and the new Flora plant cream – both whip well and taste great – and Aldi Everyday Essentials dark chocolate. It sets well, but is still light and fluffy.
I love this too and so glad you enjoyed it! Haha liquor is certainly optional! Thanks for the kind review. 🙏🏼
i made this for the first time because i had a container of the tj vegan heavy whipping cream to use. i followed your prep instructions, but used the entire 16.9 oz container of the whipping cream plus an entire 10 oz bag of tj semi sweet chocolate chunks + about an extra handful of chocolate chunks. i added some tj bourbon vanilla bean paste, and a couple spoons of coconut sugar. for half the batch i added some instant coffee. it was delicious. i served in little shot glasses and topped some with the tj amarena cherries and some with chunks of the tj sunflower seed butter cups. very easy and yummmmmy! thanks for the inspiration!
Wow, that all sounds amazing! What a great remix!