Easiest Dark Chocolate Mousse with Coconut Whipped Cream
This recipe, known as "Chocolate Chantilly", was invented by Hervé This, the father of molecular gastronomy. The technique used in this recipe was originally demonstrated by Heston Blumenthal.
By whisking melted chocolate and water together, molecules of water get suspended in the chocolate fat, air is whipped into it, and mousse is formed. Science is amazing and tasty! There are no eggs and no cream necessary unlike regular mousse so this one is dairy-free. It is also vegan if you make sure that the chocolate you choose does not contain milk or ingredients that are derived from milk.
I topped the mousse with easy-to-make coconut whipped cream because I love coconut and chocolate together in all forms! It also keeps it vegan, if that is important to you.
Now onto to the recipe.
All the ingredients you'll need for this recipe.
Using a cold mixing bowl and metal whisk, whisk together the coconut milk, sugar, and vanilla extract until stiff peaks are formed. Refrigerate.
Whisk together the chocolate and hot water until the chocolate is completely melted.
Place it on an ice bath and begin whisking. Whisk it until you get your desired texture.
Soft and creamy texture!
Place it in a container of your choice!
Dollop coconut whipped cream on top of the chocolate mousse and finish with chocolate shavings and a strawberry.
Enjoy!
Easiest Dark Chocolate Mousse with Coconut Whipped Cream
All you need is chocolate and water and you can make creamy, rich mousse in minutes. Top it off with coconut whipped cream for extra decadence! It's dairy-free and vegan too!
Ingredients
For the coconut whipped cream:
- 1 can (14 ounce) full-fat coconut milk (cold, refrigerated overnight)
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
For the chocolate mousse:
- 8 ounces high quality dark chocolate (I used 70% cocoa solids), chopped
- ¾ cup (6 ounces) hot boiled water
- Cold water and ice for the ice bath
- Optional toppings: chocolate shavings and strawberries
Instructions
- Make the whipped cream. Place a mixing bowl and whisk (or hand mixer whisk attachment) in the freezer for 10 minutes. Then add the coconut milk*, sugar, and vanilla extract and whisk together until stiff peaks begin to form. Refrigerate while you prepare the chocolate mousse.
- Make the chocolate mousse. Fill a large bowl with ice and water and set aside. In a medium bowl, stir the dark chocolate and hot water together until the chocolate is completely melted. Then place the bowl immediately on the ice bath.
- Using an electric mixer, starting on low and increasing gradually to medium speed, whisk together until the mixture thickens to your desired consistency**.
- Scoop into containers of your choice and top with coconut whipped cream, chocolate shavings, and a strawberry if you like. Serve immediately or chilled (from the refrigerator).
Notes
- *Use the thick coconut cream, not the liquid.
- **If you over whisk, the chocolate will get crumbly and dry. Simply melt the chocolate over a double boiler, and whisk it again until you get your desired consistency.
- Original chocolate mousse recipe is by Hervé This and Technique is by Heston Blumenthal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 30gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 27mgCarbohydrates: 45gFiber: 4gSugar: 36gProtein: 4g
This looks so easy to do! I never would have thought that you could make mouse with just chocolate and water - but it looks so nice and airy and whipped. I'll have to try this!
Please do! Thanks, Alison!
I always love posts that include food science. This mousse looks absolutely perfect and the pics are great. The tip on how to recover if you over-whip is a great one as well. Do you know why it has to be 70% or higher cacao content? Is that a flavour thing or a science thing?
It is mostly a flavour thing. Since you're only using two ingredients, I think it is better to have a high quality chocolate. I have a preference for 70% dark chocolate, but go with the chocolate that you love the most.
That being said, I am going to revise that part of the recipe to reflect your comment; thanks for pointing that out!
I had no idea you could make such a decadent dessert with so few ingredients! I love hearing about the science behind recipes, thanks for sharing that 😉 I'll definitely have to make your dark chocolate mousse for dessert soon!
It was so cool to learn about the science behind Herve This' chocolate mousse and fun to make too!
These little mousse cups are gorgeous, Marie! This recipe is brilliant-- I can't believe it's dairy free. That's molecular gastronomy at work for you! I will definitely be trying this soon!
Thanks, Alyssa!
This mousse looks fabulous!! It makes me want to just dive right into it. Those chocolatey swirls of cream??? If I'm going to refrigerate for a while before serving, should I leave the coconut whipped cream off until I serve or put it on right away?
Either way is fine! I put the whipped cream on top of the mousse over night and it was fine the next day!
Beautiful pictures! I am huge fan of coconut milk, but have never made it into whipped cream! I bet it compliments the chocolate perfectly. Can't go wrong with coconut and chocolate!
Thanks Riva! Coconut Whipped Cream is delicious! I love adding it to hot chocolate too!
This is such an awesome post! I had no idea you could make whipped cream with just plain coconut milk! OMG! I don't need to go buy heavy cream anymore! I always have coconut milk in my pantry and I LOVE the flavour of it. You have no idea how excited I am right now, I am going to probably start making everything that I used to use heavy cream for and replace it with coconut milk haha!
I also had no idea all it took was water to get mousse! I always thought you need milk or gelatin etc. Marie you're awesome! 😀
Oh and your pics are making me crave this now haha!
Joyce, you bring a smile to my face! Thanks for your lovely words!