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3 Ingredient Vegan Chocolate Mousse

Deliciously creamy and decadent, super easy vegan chocolate mousse. Perfect just as it is, topped with fresh berries or lathered onto cakes as a vegan chocolate 'buttercream' frosting!
Prep Time3 mins
Cook Time0 mins
Total Time3 mins
Course: Dessert, Side Dish, Snack
Cuisine: Australian, International
Keyword: chocolate mousse, dairy free, egg free, refined sugar free, soy free, vegan
Servings: 3


  • 1 cup coconut cream, (from a can that has been refrigerated upside-down overnight) see notes
  • 3 tbsp cacao powder
  • 2 tbsp maple syrup


  • Using a blender, hand-held electric beaters or stick immersion blender, blend all ingredients together until combined.
  • Enjoy as it is, or refrigerate for 2-3 hours until set into a thicker, fluffy mousse consistency.
  • Adjust to taste: Add more cacao powder for a stronger, richer chocolate flavour. Add more maple syrup to sweeten.


• Choose a brand of coconut cream that has a very high percentage of coconut kernel extract in the ingredients (100% coconut kernel extract is best) to ensure you get the maximum amount of cream and minimal liquid after the coconut cream separated from the water in the can. DO NOT shake the can you only want to use the cream part.
This will also allow you to achieve a thicker mousse consistency. 
• You could also substitute the coconut cream for a thick, greek-style coconut yoghurt.