Dairy-Free Chocolate Mousse

This decadent Dairy-Free Chocolate Mousse is a rich, smooth and creamy dessert!

It can be enjoyed on its own in individual serves, but it also makes an amazing dairy-free frosting for cakes and cupcakes.

Coconut Milk or Coconut Cream make for a wonderful dairy-free option, particularly for desserts. Even if you aren’t allergic to dairy it does upset a lot of bellies so the dairy-free option is always a nice change of pace!

Thanks to Janet from My Wholefood Pantry for this delicious recipe!

Dairy-Free Chocolate Mousse

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

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+

–

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Calories

200

kcal

Total time

10

minutes

A creamy, rich chocolate mousse made without dairy. Smooth, indulgent, and naturally sweetened—perfect for vegan diets or anyone seeking a lighter chocolate dessert.

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Ingredients

• 1 tbsp Cacao Powder

• 1 tbsp Pure Maple syrup

• 50 gram Dark chocolate chips (chopped)

• 1 can Premium Coconut Cream (PS. Ayam Brand is perfect!)-refrigerated for 24 hours beforehand

Directions

• Method:
• Refrigerate coconut cream for at least 24 hours, to chill and thicken.
• Using a fork, scoop thickened coconut cream out of the can and into a medium bowl, leaving the coconut water in the can.
• Whisk all ingredients thoroughly until smooth.
• Separate into individual serving bowls and sprinkle with chocolate to serve (optional)
• Recipe Hints and Tips:
• Keep in the fridge for up to three days.

This delicious Dairy-Free Chocolate Mousse recipe is by Janet from My Wholefood Pantry – make sure you check out her Facebook Page!

Janet Cook

Janet is a freelance recipe developer specialising in healthy and allergy-friendly sweet treats and desserts. Her Facebook Page is my Wholefood Pantry. When she’s not creating in the kitchen, you will find her op-shopping, renovating, learning to sew and riding bikes with her husband and two boys.

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