Easy Vegan Mousse au Chocolat (low carb)

reading time: 1 min

Quick backstory: This dairy-free Mousse au Chocolat was actually made for a Murder Mystery Dinner party – set in the Roaring Twenties in Prague – that a few of my nerdy friends and I threw last week. This recipe was a huge success – and nobody could've guessed that this was vegan, nor that the base for this creamy, fluffy dessert dream was coconut (milk)! 

And it can be made entirely without chocolate! 

Say what?!


Preparation time
: 10 mins (+ overnight refrigeration)

Main ingredients: coconut milk, cocoa, sugar
difficulty level: easy
serves: 8
suitable for: vegan, lactose-free, gluten-free, raw food, low carb


2 cans (400 ml each) full-fat coconut milk, chilled overnight in the refrigerator
3 tbsp powdered sugar
5 - 6 tbsp cocoa powder
Pinch of salt
1 package (250 ml) soy creamer (optional)
1 package (8 g) whipping cream stabilizer (optional)
2 tbsp dark chocolate shavings (optional)

extra shaved chocolate to garnish
fresh strawberries to garnish 


r the whipped cream, open the coconut milk cans without shaking them, and scoop out the thick cream sitting at the top over the water (since they will have separated during the cooling process). Transfer the cream to a mixing bowl – a chilled metal or glass bowl will work best. Beat with a hand mixer until it starts to whip. Add powdered sugar, cocoa powder and a pinch of salt, and whip again. Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through.

Now the next three steps are OPTIONAL, but I decided to add them because I feared that the current mousse mixture wouldn't be enough to feed eight hungry murder investigators, so I added 1 package of soy creamer (not the whippable kind), 1 package of whipping cream stabilizer, and about 2 tablespoons of shaved dark chocolate to the mixture, and whipped again until everything was nice and fluffy.

Divide chocolate mousse into eight small cups or dessert bowls. Garnish with fresh berries and chocolate shavings. Et voilà!

Serve immediately, or set aside in the fridge until it is needed.

Now this recipe is not quite usual for me, as it is a low carb, high fat recipe – and therefore not my personal diet choice, which is high carb, low fat and vegan –, but since the host of our party eats LCHF and lots of meat, I thought that this rich and scrumptious dessert was the perfect compromise between our two contrary lifestyles :)

And honestly, you don't need to be afraid of fat. It's a treat. And as long as it's plant-based (such as coconut, avocado, nuts), it's great!

However, next time I'm making Mousse au Chocolat, I want to try the high carb low fat version with silken tofu. Stay tuned for that...