• Karina Inkster

Vegan 3-ingredient chocolate mousse


This rich, thick mousse is every chocolate lover’s dream. Featured in my book Vegan Vitality, it’s also extremely simple to make! I was inspired to create this recipe after enjoying a similar mousse at Wild Rice restaurant in Vancouver, BC. I like to be able to stand a fork in my mousse, but if you like yours less thick, use a bit less chocolate.

Once fully chilled, top with fresh berries, shredded coconut, or serve as is for a decadent finish to any meal. Feel free to add flavourings of your choice, like peppermint or almond extract, along with the vanilla extract.




The Grub:

1 can (14 oz.) coconut milk

1 tbsp vanilla extract

7 oz. (200g; or about 1 1/4 cups) 70% or more dark chocolate chips or chocolate bar pieces

The How To:

In a medium saucepan over medium-low heat, bring coconut milk to steaming. Make sure the coconut milk doesn’t boil – you want to get it steaming with small bubbles appearing around the rim of the pot.

Remove from heat and stir in vanilla extract. Add chocolate chips or pieces. Without stirring, let coconut milk and chocolate mixture stand for 5 minutes to allow chocolate to soften. Gently stir until mixture is smooth.

Pour into 4 dessert glasses or glass tumblers and chill in the fridge for 3 hours (or overnight).

Serves 4.

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