Easiest Vegan Chocolate Mousse Recipe (3 ingredients)

This easy vegan dark chocolate mousse is the perfect dessert to satisfy your sweet tooth and chocolate cravings! It's got a light and airy texture, a rich chocolate flavor and it tastes just as delicious as traditional mousse. This recipe is always a great success when I make it for a special occasion/ dinner party and it's a super easy no bake dessert!

What you will need

There are many ways to make vegan mousse, such as using coconut cream, the chickpea water from a can of chickpeas (aka whipped aquafaba), cacao powder, and plant milk, and you can even make a tofu chocolate mousse! However, I think that this dairy-free chocolate mousse is the easiest because it uses just 2 common household ingredients, which you likely already have on hand- dairy-free yogurt and dark chocolate. I also think it has the best texture!

The main ingredients in this recipe are just dairy-free yogurt, and a dark chocolate bar. You can also choose to add pure maple syrup or coconut sugar as well as some vanilla extract, but even those are optional. Check out the recipe card at the bottom of the post for the exact ratios.

Note

How much sugar you will need depends on the sweetness of the yogurt and chocolate. I used dark chocolate and unsweetened vanilla yogurt, so I added 1 tablespoon of coconut sugar. If you use already sweetened yogurt and a sweeter chocolate, you may need to add less sugar, or even none at all if you decide that it is sweet enough. I highly recommend tasting the mousse when you make it to decide how much sugar you want to add.

The key in making the most delicious vegan chocolate mousse is making sure to use good quality chocolate that you love as well a thick and creamy vegan yogurt.

Tools

You can choose to use an electric hand mixer or a food processor, but you honestly don't really need any special equipment and can just make this

Tip

For best results, use yogurt that is kept at room temperature for about 30 minutes before making the recipe. This is so that the cold from the yogurt doesn't harden the melted chocolate too quickly once you combine the two. Even if it does, you will still get a great texture if you just keep mixing for several extra minutes, but it does help to not use super cold yogurt.

Making your chocolate mousse

Measure out the chocolate chips and put them in a medium sized microwave-safe bowl.

Melt the chips in the microwave for 30 seconds, then remove from the microwave, stir them with a fork and put them in the microwave for another 30 seconds. Repeat this until the chocolate has fully melted. Be careful not to overheat the chocolate, or it will seize and be ruined.

If you do not have a microwave:

You can also melt the chocolate using the double boiler method. Use a small saucepan and fill it with hot water. Then bring the water to a boil, place another clean bowl on top, and add the chocolate to that bowl. Make sure you break up the chocolate into small pieces before hand, then stir the chocolate constantly until all of it is smooth and melted.

Once the chocolate has melted, pour the yogurt over the melted chocolate and stir them together until the two are well incorporated- it takes a few minutes of stirring before the chocolate melts well into the yogurt, so you might need to stir for a little bit. If you want to add sugar or maple syrup, add it in here.

Once your dark chocolate mousse is ready, divide it up into small bowls or cups and place them in the fridge.

This recipe makes 2 large portions or 4 smaller portions.

Refrigerate for at least 1 hour so that the chocolate can really harden in the fridge and give the mousse a thick and creamy texture.

You can top your delicious vegan chocolate mousse recipe with coconut whipped cream, fresh berries, chocolate shavings, and pistachios.

For more plant-based recipes and other easy vegan desserts that are perfect for chocolate lovers, try these:

baked chocolate donuts

chocolate crepes

Vegan Dark Chocolate Mousse Recipe

Gaby Dimova

Easy and healthy dessert with ten minute prep time.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 4 cups

Calories 111 kcal

Ingredients

  

1x2x3x

• 1 cup dairy free yogurt
• ½ cup chocolate chips 3.5 oz
• 1 tablespoon coconut sugar optional

Instructions

 

• Measure out the chocolate chips and put them in a medium sized microwave-safe bowl.
• Melt the chips in the microwave for 30 seconds, then remove from the microwave, stir them with a fork and put them in the microwave for another 30 seconds. Repeat this until the chocolate has fully melted. Be careful not to overheat the chocolate, or it will seize and be ruined.
• Pour the yogurt over the melted chocolate and stir them together until the two are well incorporated- it takes a few minutes of stirring before the chocolate melts well into the yogurt, so you might need to stir for a little bit. If you want to add sugar, add it in here.
• Once you've mixed the yogurt and chocolate, pour them into the cups/ bowls that you will eat them from and place them in the fridge.
• This recipe makes 2 large portions or 4 smaller portions.
• Refrigerate for at least 1 hour so that the chocolate can really harden in the fridge and give the mousse a thick and creamy texture.
• I topped mine with some coconut whipped cream, raspberries, and pistachios.

Video

Notes

*How much sugar you will need depends on the sweetness of the yogurt and chocolate. I used dark chocolate and unsweetened vanilla yogurt, so I added 1 tablespoon of sugar. If you use already sweetened yogurt and a sweeter chocolate, you may need to add less sugar, or even none at all if you decide that it's sweet enough. I highly recommend tasting the mousse when you make it to decide how much sugar you want to add

Nutrition

Calories: 111kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 4mgSodium: 13mgFiber: 1gSugar: 11gVitamin C: 7mgCalcium: 75mg

Keyword dark chocolate mousse

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How to store the mousse?

This indulgent vegan chocolate mousse can be stored in an airtight container for up to a week in the fridge.