Deliciously rich and creamy chocolate mousse, with caramel sauce, in a edible chocolate heart. The ideal Valentines Day dessert to share with your loved one. It’s vegan friendly (dairy-free, egg-free), gluten-free, nut-free, oil-free, aquafaba-free, tofu-free and no-bake!
This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Chocolate Mousse
This secretly vegan chocolate mousse is quite possibly the smoothest, richest, creamiest and most decadent chocolate mousse you will ever eat! A scrumptious chocolate heart is containing a chewy vegan caramel sauce and 3 ingredient chocolate mousse which will have you drooling over. It’s thick, creamy, full of chocolate and light as air, everything that you want for Valentines day! Oh, and did I mention its SUPER EASY to make!!!!
Tools you’ll need:
- Silicone heart mould – if you’re not making the chocolate heart, simply serve the mousse in a serving glass or bowl.
Vegan Chocolate Mousse ingredients:
This vegan chocolate mousse is super quick and easy, and calls for only a few ingredients which you probably already have sitting in your kitchen cupboards:
- Dairy-free chocolate : Make sure the chocolate is vegan friendly, and of high quality. I like to use a 70% or above dark chocolate.
- Coconut whipping cream : I used my favourite cream from Natures Charm, Coconut Whipping Cream. This cream whips up like a dream and creates a really thick and tasty mousse! Alternatively, you can use a high fat coconut cream, just make sure you only use the thick cream and not the liquid from the tin! You can buy online from online stores such as Amazon and Ethical Superstore.
- Cocoa powder : Use a good quality cocoa powder.
- Icing sugar : Make sure to sieve the icing sugar into the cream. This will make it super smooth.
- Caramel sauce : To add extra flavour, I added some of the Natures Charm Coconut Caramel Sauce to the base of the mousses. It makes the dessert extra decadent and delicious! This is truly my all time favourite vegan caramel! I’ve used it in many bakes such as my Vegan Caramel Apple Cookies and Mini Vegan Meringue Tarts.
- Optional decorations : To make the mousse fancy, before serving I topped each dessert with half a fresh strawberry and a sprinkle of freeze dried raspberries. They add colour and extra flavour.
I adore Natures Charm, the brand and their wide range of fully vegan baking products! Their condensed milks are some my personal favourites along with this amazing caramel sauce! I highly recommend you try them for yourself! SO delicious!
Why you’ll love this vegan mousse recipe:
The mousse has a rich chocolate flavour and is not overly sweet. The texture is creamy and light and the flavour is super delicious! The best part about it is that it’s no-bake, vegan, gluten-free and can be made free from aquafaba and tofu (I know lots of mousse recipes call for them but wanted to make a super quick alternative)!
I love serving the mousse with some freshly slices strawberries and a sprinkle of freeze dried raspberries. They help to add colour, flavour and look really romantic sat on top of the rich dessert. You could even go ALL OUT and add a swirl of some dairy-free whipped or squirty cream on top!
How to make Vegan Chocolate Mousse:
(You can find the full method and ingredients list in the recipe card below / at the bottom of the post*)
- Chocolate heart
Melt the dark chocolate and brush into your heart silicone mould. Allow this to chill in the freezer for around 30 minutes or until set then pop out and prepare the mousse.
- Mousse
In a mixing bowl, whip up the coconut cream until thick and creamy. Sift in the cocoa powder and icing sugar, whip to combine. Transfer the mousse into a piping bag fitted with a star tip nozzle. Place in the fridge for around 30 minutes – 1 hour to help set the mousse.
- Caramel
To the bottom of the chocolate heart, drizzle a generous amount of vegan caramel. Pipe in the chocolate mousse filling it to the top of the heart.
- Decorations
Slice fresh strawberries in half and place to the top of the mousses, along with a sprinkle of freeze dried raspberries. Serve and enjoy!
More vegan dessert recipes:
The BEST Classic Vegan Tiramisu
No-Bake Mini Biscoff Cheesecakes (vegan)
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Valentines Chocolate Mousse
- Total Time: 2 hours
- Yield: 6 1x
- Diet: Vegan
Description
The BEST Vegan Chocolate Mousse, served in a chocolate heart with a hidden layer of caramel sauce. Perfect for Valentines Day. No-dairy, no-eggs, no-gluten!
Ingredients
Ingredients for the chocolate heart
- 200g of dairy-free dark chocolate
Ingredients for the chocolate mousse
- 450g of Natures Charm Whipping Cream (or full fat coconut cream)
- 50g of cocoa powder
- 50g of icing sugar
- Natures Charm Coconut Caramel Sauce or homemade vegan caramel (optional)
Optional (serving suggestions)
- Fresh strawberries
- Freeze dried raspberries
Instructions
Method (chocolate heart)
- Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat. Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan to create a bain-marie and allow to melt. You’ll need the other 1/4 of the chocolate to temper it. Tempering the chocolate makes the chocolate heart more durable. Check out this amazing tutorial on how to temper chocolate.
- Using a food-grade brush, brush a layer of the dark chocolate into the silicone heart moulds then place into the freezer for 5-8 minutes until set. Remove from the freezer then paint a second coat of chocolate over the first, making sure it’s thick and covers any gaps or holes. Be quick, as the second coat will set fairly fast. Pop into the freezer for 5 minutes. Make sure the layers are quite thick. You might need a few layers of the dark chocolate.
- Remove the chocolate hearts out of the moulds. They’ll be shiny and firm to touch. keep them stored in the fridge while you make the mousse.
Method (chocolate mousse)
- Chill the coconut whipping cream / can of full fat coconut milk in the fridge overnight. This helps the coconut cream separate from the water, you only want the thick cream for this recipe.
- Scoop out the thick coconut cream and add it into a medium sized mixing bowl. Using a hand mixer or a stand mixer fitted with a balloon whisk attachment, whip the cream on medium-high speed until soft peaks form (approximately 30 seconds). DO NOT over whip the cream or you risk it turning too soft.
- Sift in the cocoa powder and icing sugar. Whip on medium-high speed until medium peaks form, for approximately 1 minute. You might want to taste test the mousse and adjust the flavour ( add more icing sugar for sweetness, or a little more cocoa powder for a richer flavour).
- Transfer the chocolate mousse into a piping bag fitted with a star tip nozzle. Place the piping bag into the fridge and allow the mousse to thicken and set for approximately 1 hour. To speed this process up, you can place it into the freezer for around 10-15 minutes.
Assemble chocolate mousse hearts
- Place the chocolate hearts on serving plates. Add a swirl of caramel into the base of the chocolate heart (optional).
- Pipe the thickened mousse on top of the caramel and into the chocolate heart.
- Decorate with a a freshly sliced strawberry and a sprinkle of freeze dried raspberries (optional). Store in the fridge until ready to serve and enjoy!
Notes
To store: store the mousse in the fridge covered with grease proof paper. They can be eaten directly from the fridge! You can store them in the freezer, then allow them to come to room temperature before serving (although this could make the chocolate sweat).
- Prep Time: Overnight
- Cook Time: No-Bake
- Category: Mousse
- Method: No-Bake
- Cuisine: French
