What can go wrong when making chocolate mousse?

The most common issues with vegan chocolate mousse involve texture. Using low-fat or carton coconut milk can result in a runny mousse that won’t whip. Also, overmixing the mousse or using ingredients that are too cold can cause it to separate or become grainy. Stick with full-fat canned coconut cream and chill it properly before whipping for the best results.

Why is my vegan chocolate mousse grainy?

Graininess usually means the coconut cream didn’t whip well. This can happen if the cream is too cold, too firm, or chalky in texture. Try letting it warm slightly, or switch brands—some coconut milks just don’t work as well. Also, make sure your cocoa powder is sifted and fully mixed in to avoid dry lumps.

How long does vegan mousse last in the fridge?

Vegan chocolate mousse stays fresh in the fridge for up to 4 days in an airtight container. In fact, the flavor and texture often improve after a few hours of chilling. Just give it a light stir before serving if it firms up too much.

How do you thicken vegan mousse?

Start with chilled full-fat coconut cream for the best base. Whip until it’s fluffy, then add cocoa and powdered sugar. If it’s still too soft, chill the mousse for 30 minutes to let it set. For a thicker version, you can also fold in nut butter or banana.

Vegan Chocolate Mousse : The Ultimate Plant-Based Dessert Guide

Name: Vegan Chocolate Mousse : The Ultimate Plant-Based Dessert Guide
Prep time: 5 min
Total time: 5 min
Cuisine: Vegan
Ingredients: 1 can full-fat coconut milk or coconut cream; 1/4 cup cocoa powder; 1 tbsp dutch cocoa powder (or more regular cocoa powder); 3-4 tbsp powdered sugar or erythritol (use 2 tbsp for extra dark version); Optional: 1/2 tsp pure vanilla extract; Optional: 2-3 tbsp peanut butter

Description

An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes! Rich, luxurious, and secretly dairy-free with just 3 main ingredients.

Ingredients

Scale

1 can full-fat coconut milk or coconut cream
1/4 cup cocoa powder
1 tbsp dutch cocoa powder (or more regular cocoa powder)
3–4 tbsp powdered sugar or erythritol (use 2 tbsp for extra dark version)
Optional: 1/2 tsp pure vanilla extract
Optional: 2-3 tbsp peanut butter

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Instructions

Refrigerate the can of coconut milk overnight or freeze for about 10 minutes. Avoid shaking the can to keep the cream separated from the water.
Open the can and scoop out only the thick cream into a bowl. Discard or save the water for another use.
Using a stand mixer, hand beaters, or a fork, whip the cream until smooth and fluffy.
Add cocoa powders, sweetener, and optional vanilla or peanut butter.
Continue whipping until a mousse-like texture is achieved.
Serve immediately or chill for an even firmer texture.

Notes

Use only full-fat canned coconut milk or cream, not light or carton versions. Keep a backup can from a different brand in case the first one doesn’t firm up. Adapted from coconut whipped cream recipe. Optional add-ins include banana, instant coffee, or peanut butter.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Whipped
Cuisine: Vegan

Nutrition

Serving Size: 1/4 cup
Calories: 210
Sugar: 8g
Sodium: 15mg
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg