The Best Dairy Free Chocolate Mousse
A chocolate mousse that's dairy free, egg free and so good you won't feel guilty enjoying it after dinner? YES PLEASE. Chocolate mousse is a dessert whose pleasure lies as much in it's theatre as in its flavour. And if you can spoon your way through a bowl without making a happy mess all over your face, then you're probably not enjoying it as much as you should be. But what could be better than a classic chocolate mousse? This dairy free, egg free, foolproof Chocolate Mousse!
Why you will love this Dairy Free Chocolate Mousse
It's super simple to make and it only has 5 ingredients.
You simply whisk all of the ingredients together in a large mixing bowl, pour into small serving cups or bowls, and let it set in the fridge for 1 to 2 hours before enjoying it.
Most dairy free mousses use avocados, but there are NO avocados in my Dairy Free Chocolate Mousse. Instead, I use coconut cream.
This recipe is dairy free - hurray! Just make sure your cocoa powder is dairy free; most of your organic varieties will be. You can also swap the cocoa powder for cacao powder; if it's not sweet enough for you, add a little more rice malt syrup to suit your tastes.
This recipe has no refined white sugar, instead I use rice malt syrup. Rice malt syrup is the perfect sweetener for those following a low FODMAP diet (often for fructose intolerance). And unlike honey, it is suitable for vegans.
It is also gluten free and contains no artificial colours and flavours.
There is no chocolate in this recipe! But if you would like to garnish your Chocolate Mousse, make sure you use dairy free chocolate.
It's decadent, rich and addictive, but it's also much healthier than the classic chocolate mousse.
Try not to swap out the coconut cream for coconut milk. It won't set properly and the consistency will be runny - even if you let it set overnight. The trick to getting that thick, creamy mousse consistency is by using coconut cream.
How to make this Dairy Free Chocolate Mousse
What I like, no wait. What I LOVE about this recipe is that it only has 5 ingredients (not including any garnishes) and you don't need any fancy tools - just one mixing bowl and one fork (or a whisk), and it sets in the fridge after a couple of hours. But best of all? It's SO easy to make. You throw the ingredients into a large mixing bowl, whisk it together until combined, pour the mousse into small cups, bowls or ramekins, and let it set in the fridge for a couple of hours.
I love to garnish mine with a generous dollop of coconut yoghurt and shavings of dairy free chocolate. It's very rich and decadent, so I normally can't even get close to finishing a serving in one sitting. If you're like me, simply cover the remaining mousse tightly with cling wrap and enjoy the following day.
If stored in an airtight container (or tightly wrapped with cling film), it will live happily in your fridge for up to a week. But I doubt it will last that long! It cannot be frozen, and I can't figure out why anyone would want to do that anyway!
I hope I have inspired you to make this perfect Dairy Free Chocolate Mousse - I promise you won't regret it! If you love my recipe (fingers crossed), I would love you to leave a 5 star rating below. It helps other people discover my recipes and we definitely want that! And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.
The Best Dairy Free Chocolate Mousse
Servings
2
Prep Time
10 minutes
Cook Time
2 hours
A chocolate mousse that's also dairy free, egg free and so good you won't feel guilty enjoying it after dinner? YES PLEASE. Chocolate mousse is a dessert whose pleasure lies as much in its theatre as in its flavour. And if you can spoon your way through a bowl without making a happy mess all over your face, then you're probably not enjoying it as much as you should be. But what could be better than a classic chocolate mousse? This dairy free, egg free, foolproof Chocolate Mousse!
Ingredients
400ml coconut cream
5 tbsp cocoa powder (dairy free)
2 heaped tbsp rice malt syrup
1 tbsp vanilla extract
1 tsp flaky sea salt
Plus coconut yoghurt and dairy free chocolate shavings for garnishing, if you'd like
Directions
Pour coconut cream into a large mixing bowl. Add cocoa powder and using a fork or whisk, stir until thoroughly combined. Add rice malt syrup, vanilla extract and sea salt. Stir to combine.
Pour equal amounts into 4 small bowls, or cups, or ramekins. Place in the fridge uncovered for 1 to 2 hours until set. When set, take it out of the fridge and enjoy! Feel free to garnish with a dollop of coconut yoghurt and some dairy free chocolate shavings.
