Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface

This mousse is so good! It looks fancy, like it would be really complicated to make, but it really isn’t – looks can be so deceiving at times!

This mousse is creamy, decadent and rich in chocolate!

WHAT MAKES THIS RECIPE STAND OUT:

You can make it in less than 20 minutes!

It’s vegan, so there are no eggs or cream.

This recipe doesn’t have any unusual ingredients that are often included in vegan desserts! No tofu, no aquafaba (water used in cooking chickpeas!), no avocado, no gelatin – no fuss! Just 2 simple ingredients are all you need! 

It’s low in sugar, making it a lot healthier than your average mousse.

It looks pretty when piped into glass dishes and would be great for dinner parties!

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

WHAT YOU’LL NEED:

Couverture chocolate:  This is a high-quality chocolate, perfect for melting and baking. You need one with a high percentage of cocoa butter, at least 70%. The one I use is 72% and I really think this high amount of cocoa butter helps to make the mousse thick. It also has a much richer flavor. 

Coconut milk: Coconut milk is usually my go-to whenever I want  to replace heavy cream for a lighter dessert. For this recipe, you do not taste the coconut at all! It just blends well with the couverture chocolate – a real dream to work with!

WHAT COCONUT MILK TO USE

Make sure the coconut milk you are using is NOT in a carton.

The coconut milk that’s in a carton won’t work for this recipe. It isn’t the same as the one in the can – it’s much too watery. You need canned coconut milk, just make sure it’s unsweetened.

I experimented with 2 different kinds of coconut milk: light and full fat. I didn’t really see much of a difference, despite the fact that the regular coconut milk is thicker than the lighter one.

WHAT CHOCOLATE TO USE

I tested this recipe with 2 different kinds of couverture chocolate: one with 54% cocoa butter and one with 72% cocoa butter. The 54%  made the dessert much creamier and more like a pudding rather than a mousse, but it thickened in the fridge after a few hours.  However, with the 72% , the texture was perfect and it was much thicker! So definitely use chocolate that has at least 70% cocoa butter. 

two ingredient chocolate mousse in a glass with a spoon on top on a dark surface

FREQUENTLY ASKED QUESTIONS

How do you store this mousse?

I cover it with plastic wrap and keep it in the refrigerator. 

How long does it last?

This dessert lasts for about 4 days in the refrigerator.

HOW TO MAKE THIS TWO INGREDIENT  MOUSSE

I think this is the easiest recipe on the blog! Seriously, it only takes 2 simple steps and a few minutes!

STEP 1

Put the can of coconut milk in the freezer for 10 minutes. 

STEP 2

Take it out of the freezer, pour it into a bowl and beat it for 1 minute. 

Add the melted chocolate and beat for exactly 2 minutes.

That’s it! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

Top Tip

You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water – that way I know I won’t risk scorching it.

TIPS FOR SUCCESS

This fluffy vegan mousse is practically foolproof! 

You really need couverture chocolate with a high cocoa ratio for best results. It’s really smooth and perfect for this recipe and creates the right texture. However, if you can’t get it, use dark chocolate, instead.

VARIATIONS, ADD-INS & TOPPINGS

  • Add a shot of your favorite alcohol! I think mint liquor would be nice!
  • Top with your favorite nuts or fruit. I love topping it with chocolate shavings or ground Oreo cookies!
  • Go totally overboard and drizzle some chocolate syrup over it!

MORE NO-BAKE VEGAN RECIPES

Chocolate Pomegranate Bark

Easy Vegan Chocolate Truffles

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko 

Let me know how this easy fluffy vegan mousse turns out for you in the comments below! I’d love to hear from you!

 

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background
Print Recipe
5 from 2 votes

Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, no-bake, easy, dessert, kormos, mosaiko, coconut milk mousse, dark chocolate, two ingredient, vegan mousse
Servings: 4 REALLY generous servings or 6 average

Ingredients

  • 1 can full fat coconut milk (400 ml / 13.5 fl oz)
  • 8.8 oz (250 g) dark chocolate (or couverture chocolate), at least 70%, melted*
  • chocolate shavings (optional)

Instructions

  • Put the can of coconut milk in the freezer for 10 minutes.
  • Take it out of the freezer, pour it into a bowl and beat it for 1 minute.
  • Add the melted chocolate and beat for EXACTLY 2 minutes.
  • Divide the mousse into serving bowls or glasses or use a piping bag to do so.
  • Serve with chocoalte shavings, if using.
  • Enjoy!

Notes

*You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water - that way I know I won’t risk scorching it.
Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.
© Pastry Wishes
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4 replies
  1. Kathleen
    Kathleen says:

    5 stars
    I made this using 2 bars (7 oz total) of Lindt 70% cacao. It came out a little liquidity after beating, so I put in the fridge for about 30 minutes to firm up. It came out perfect, not too sweet, very light, and delicious. Topped with raspberries and enjoyed thoroughly!

    Reply
  2. Nia
    Nia says:

    5 stars
    Great, easy to follow recipe. I love the way the chocolate mousse turned out – light, creamy, and oh so delicious. Most definitely a new favorite of mine!

    Reply

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