This 3-ingredient healthy chocolate mousse is rich and decadent without the dairy and refined sugar you’ll find in traditional mousse recipes.
If you’ve got a sweet tooth, I am convinced this chocolate mousse recipe will address those hard-to-ignore sweet cravings when they strike! Trust me, they do strike when you’re trying to wean off of refined sugar!
What you’ll love about this 3-ingredient chocolate mousse
Quick and easy It takes less than 5 minutes to prep and the magic of using chocolate chips is that beyond chilling the mousse, you don’t need much time to set it. If you have a couple of hours, that’s great otherwise I’ve had it in under an hour and it was perfect!
Healthy This chocolate mousse will make all camps happy. If you’re vegan, you’ll love that this recipe doesn’t use dairy or eggs. It is naturally gluten-free and can be paleo with the swap in the type of chocolate chips used. You won’t miss traditional chocolate mousse!
Minimal ingredients & tools Just three ingredients and ones you’ll likely already have in your pantry. As for tools, all you need is a mixing bowl and whisk! You can use electric beaters but I found those to be overkill for 2 servings. You can use electric beaters if you increase the servings.
What you’ll need
Chilled Coconut milk: Scoop the creamy layer off the top of a can of refrigerated coconut milk. This is coconut cream, thicker and creamier than coconut milk.
Chocolate chips: I used stevia-sweetened dark chocolate chips for this recipe. Chocolate chips give structure to the mousse as they are made to retain their shape. I’ve linked my favorite brand in the recipe card.
Vanilla extract: For depth of flavor and masking any lingering coconut aftertaste in the milk.
How to make this healthy chocolate mousse
Chill the coconut milk. Refrigerate a can of coconut milk for at least 4 hours. Do not shake the can once refrigerated. Scoop the top “creamy” layer and measure out 1/2 cup. Set aside.
Melt the chocolate chips. In a medium-sized bowl, microwave the chocolate chips in 20-second increments till fully melted. Be careful not to burn them. Mine usually take about 40 seconds. Whisk the chocolate until fully melted and well combined. Let the chocolate cool completely. This should take about 5 minutes.
Add the coconut milk and vanilla extract. Once the chocolate has cooled, gradually add the coconut milk, whisking continuously. Then add the vanilla extract. Make sure to combine everything thoroughly.
Chill. Pour the mixture into small ramekins and chill for about 2 hours. Enjoy with whipped cream, berries, chocolate shavings, or any other topping you like.
Some helpful tips
To keep the ingredients from separating, let the chocolate cool completely. Trust me, I know! If it isn’t cooled, the mousse will have a chalky texture, and the coconut milk will coagulate, forming discs in the mousse, which isn’t appetizing at all!
Use the best-quality ingredients and real vanilla extract for the best results.
Variations
- Top with flaky sea salt, coconut flakes, or nuts and seeds instead of fruit.
This mousse makes a great vegan chocolate frosting. You can use this to ice my Easy Almond Flour Chocolate Cake.
Storage
Fridge: This healthy chocolate mousse can stay in the fridge for 2-3 days in an airtight container or covered with plastic wrap.
Freezer: You can freeze it, but coconut milk tends to separate into coconut cream and coconut water once defrosted, so you may need to stir it. It may also end up chalky.
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Common questions
To keep this recipe simple and use minimal ingredients, use stevia-sweetened chocolate chips.
Yes, you can make it in advance and store it in the fridge in an airtight container for up to 3 days.
More healthy desserts to try
Gluten-Free Dubai Chocolate Bar
Easy Almond Flour Chocolate Cake
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback, and the recipe rating helps others find this recipe!
3 Ingredient Healthy Chocolate Mousse
Equipment
- 1 whisk
- 1 medium bowl
Ingredients
- 1/2 cup full fat coconut milk
- 1/2 cup stevia-sweetened chocolate chips like Lily's
- 1/2 teaspoon vanilla extract
Instructions
- Refrigerate a can of coconut milk for at least 4 hours. Do not shake the can once refrigerated. Scoop the top "creamy" layer of the can and measure out 1/2 cup. Set aside.
- In a medium-sized bowl, microwave the chocolate chips in 20-second increments till fully melted. Be careful that they don't burn. Mine usually take about 40 seconds. Whisk the chocolate and ensure that all the chips are melted and well combined. Let the chocolate cool completely. This should take about 5 minutes or so.
- Once the chocolate has cooled, gradually add the coconut milk to the bowl, whisking continuously. Then, add the vanilla extract. Make sure to combine everything thoroughly.
- Next, pour the mixture into small ramekins and chill for about 2 hours. Enjoy with whipped coconut cream, berries, or any other topping you like.
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