This was a recipe that happened by accident. While making my chocolate coconut torte for a client, I tasted the filling and realized that this was insanely good without the crust. As I try and continue to make recipes that are ‘clean’, my goal is to also make them incredibly easy and approachable. What is easier than a recipe that has only two ingredients? I’m not exactly sure if this is a mousse, a pudding, but in any case- it’s creamy, chocolatey, and decadent! As always, this recipe is free of gluten, dairy, and refined sugars.

Print Recipe

Vegan Chocolate Mousse

Prep Time3 mins

Resting Time1 hr

Course: Dessert

Servings: 4

Ingredients

• 4 Oz 70% Vegan Baking Chocolate
• 1 Heaping Cup Coconut Cream See notes

Instructions

• Either on your stove top or microwave, whisk coconut cream and chocolate over low heat. If using a microwave, heat in 30 second increments making sure to whisk in between.
•  Once combined, transfer to a bowl and set in the freezer for 1 hour. If not serving right away, transfer to refrigerator. Keep stored in an airtight container in the refrigerator for up to 5 days.

Notes

*Coconut milk notes: Only use the solid cream from the coconut milk can. Use the coconut water for a smoothie, or drink it on its own! I recommend an unsweetened full fat coconut milk that has guar gum to help keep a thick and creamy consistency. I love Thai Kitchen brand. If the coconut milk you buy does not have the cream and water separated, just store in refrigerator overnight. Some stores sell the coconut cream already separated.