This vegan chocolate mousse recipe uses a couple ingredients that may be hard to find (Just Egg and Silk heavy whipping cream). But if you have access to those products, this recipe is definitely worth trying. It’s ultra creamy. It’s smooth. It’s rich. And it is very versatile. You can eat it on its own, paired with some fruit, or as part of a something more elaborate like a mousse cake. We’ve even used it to frost our vegan chocolate cake. This recipe takes a little time for the mousse to set, but the actual work done in this recipe is fairly simple.
If you like this vegan chocolate mousse recipe, try our vegan soft serve recipe.
Make sure to check out the recipe notes for additional information and tips.
If you try this recipe, leave us a comment below to let us know how it goes. We would love to hear from you!
Vegan Chocolate Mousse
Equipment
- electric hand mixer with whisk attachment
Ingredients
- 100 g Silk heavy whipping cream (⅓ cup + 2 tbsp)
- 75 g Just Egg (5 tbsp)
- 28 g vegan butter (2 tbsp)
- 150 g chocolate (8 oz) chopped
- 250 g Silk heavy whipping cream (1 cup + 1½ tbsp) chilled
Instructions
- In a medium mixing bowl, add chopped chocolate.
- In a saucepan, add the 100g Silk heavy whipping cream, Just Egg, and vegan butter. Heat on low until the mixture just begins to curdle, then turn off heat.
- Pour the mixture into the bowl with the chopped chocolate.
- The cream mixture and chocolate sit for about 1 minute to allow the chocolate to melt. Then stir until well-combined. Cover and set aside until completely cooled. This chocolate ganache.
- Using an electric mixer, whisk the whipping cream for about 3 minutes in a mixing bowl until thick and light.
- Continue whisking and stream in the chocolate ganache. Continue mixing until well-combined, scraping down the sides of the bowl as necessary.
- Cover and place in the fridge until thick and set (about 4 hours). You can also pour the mixture into the dishes you plan to use to serve the mousse in, for a more polished look. This would also reduce the time it takes the mousse to set.
Notes
- Chocolate is the star in this recipe, so use a high-quality chocolate that you think tastes good. It can be dark chocolate, milk chocolate, semisweet chocolate. Whatever you want!
- We use Silk heavy whipping cream for the whipped cream.
- Like many of our recipes, this recipe uses Just Egg as an egg replacer. We have not tried this recipe with any other egg substitutes. If you do, please let us know how it turns out!
Looks delicious! How can I convert the measurements into cups/tsp/tbsp etc. instead of “g.”??
Hi Cari! I just updated the recipe to include US customary units. Hope that helps!
Great recipe, the best I’ve come across. But living in the UK, I did have to adapt a little bit.
1. We don’t have Justegg in the UK. So I did a direct replacement, 5 tablespoons of Aquafaba. And it worked great!
2. We don’t have the whipped cream, so I used the Oatly whippable cream as a direct replacement. Again, worked just fine!
3. The only ‘change’ I made was I added a very small amount of Apple Cider Vinegar to the heated cream, Aquafaba and butter, to help it curdle as I think Justegg has some acidity. I didn’t measure, but it was about 1/4 of a teaspoon.
I also used super cheap chocolate and it still tasted great. So yes, 5/5, amazing recipe.
Sounds yummy
Can I use no sugar chocolate and a no sugar substitute. If yes, how much?