Chocolate Mousse


  • 45g of Dark Chocolate
  • 2 Cans of Coconut Milk, Refrigerated Overight
  • 3 Tablespoons of Cacao Powder
  • 3 Tablespoons of Maple Syrup

This is such an easy dessert to whip up and it’s seriously delicious. I use gorgeous, whippy coconut cream as the base and rich dark chocolate and cacao powder and for the ultimate chocolate hit. It’s the easiest chocolate mousse you’ll ever make- perfect for dinner parties or date nights in.Chocolate Mousse 3

Melt the chocolate and then set it aside to cool.

Scoop the coconut cream from the top of each of the chilled tins of coconut milk (keep the water for something else) and add it to a large bowl. Use an electric whisk to whisk it until smooth and whippy- about 5 full minutes.

Add in the cacao powder and maple syrup and whisk until combined.

When the melted chocolate has cooled, pour it in to the coconut mixture while whisking gently. Scoop the mixture into your serving bowls or jars, cover and let them chill in the fridge for about an hour. They should keep well for up to 2 days.

5 Comments to Chocolate Mousse

  1. Hana says:

    Hello,thank you for the recípe.It looks gorgeous and a good idea to finish the Valentine’s dinner with tomorrow.I only have one question whether the coconut cream would not serve better here.It already has the creaminess in.Thank you for sharing the recipe.I will definitely give it a try ???? Hana

    • Indy Power says:

      Hi Hana, it is coconut cream that’s in the recipe. I just always say to scoop it from the top of a cold tin of the milk as it can be hard to find it on it’s own. If you can find the tins of just cream that’s great x

      • Hana says:

        Hello Indy,thank you.Made it tonight.Loved every spoon ???? what a great recipe.Will definitely make it again.My next challenge will be your flourless dark chocolate souffle.

  2. Mary says:

    Indie, what size cans of coconut milk do you use?