Vegan Chocolate Mousse
Prep time
Cook time
Total time
Yield: 2 servings
  • One full fat coconut milk can (400ml)
  • 150gr dark chocolate (65% cocoa) milk free
  1. Place the coconut milk can in the fridge for at least 3 hours (better to be from the night before)
  2. Open the can and take with a spoon only the solid cream from the can. Beat it until it gets fluffy like whipped cream.
  3. In low temperature melt the chocolate (better do it in a water bath or in the microwave)
  4. Mix chocolate and coconut whipped cream gently using a silicon spatula.
  5. Place the mousse in small bowls and serve immediately
  6. Μοιράζουμε σε μπωλάκια και απολαμβάνουμε!
If stored in the fridge the mousse becomes pretty stiff (happened to the one in the pics above).
If we need for the mousse to be sweeter in taste, we can add a table spoon of maple syrup or watery honey when making the coconut cream.
Recipe by Craft Cook Love at