Chocolate Mousse

Sweet & chocolatey, this mousse has hints of coconut but is so close to the real thing, it’s hard to believe that there’s no cream in it.

Prep time: 15 minutes
Serves: 6


  • 2 cans of coconut cream, chilled over night
  • 6 tablespoons cocoa
  • 125 gram bar of dark chocolate, (dairy free of course!)
  • 2 heaped teaspoons of honey (substitute this for icing sugar if you’re making it vegan)
  • 1 1/2 teaspoons vanilla extract


  1. Place the cans of coconut cream in the fridge overnight for at least 24 hours. Make sure they’re the right way up.
  2. Melt the chocolate in the microwave & set aside to cool slightly, approximately 10 minutes.
  3. Remove the cans from the fridge without shaking & open them. The coconut cream will have separated, using a spoon, remove the thickened cream from the top of the cans into a bowl & leave the runny remains in the bottom for later use. This coconut cream liquid is not used in this recipe Рyou can save it to make some scones later!
  4. Add the cocoa, honey & vanilla to the coconut cream & whip with an electric hand mixer until combined. Add the melted chocolate & whip again until combined.
  5. Pipe into glasses & serve with extra chocolate & fresh berries.


I use to the Moser Roth Dark Chocolate from Aldi as it comes easily wrapped for later use if you only need half.


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