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Easiest Dark Chocolate Mousse with Coconut Whipped Cream

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.

Dark chocolate, ice cube, coconut, whipping cream, and vanilla.

All the ingredients you’ll need for this recipe.

Coconut whipped cream.

Using a cold mixing bowl and metal whisk, whisk together the coconut milk, sugar, and vanilla extract until stiff peaks are formed. Refrigerate.

Dark chocolate chunks.

Whisk together the chocolate and hot water until the chocolate is completely melted.

Melted dark chocolate in a bowl surrounded by an ice bath.

Place it on an ice bath and begin whisking. Whisk it until you get your desired texture.

A spoon digging into chocolate mousse.

Soft and creamy texture!

Dark chocolate mousse in two glasses.

Place it in a container of your choice!

A sliced strawberry on top of coconut whipped cream.

Dollop coconut whipped cream on top of the chocolate mousse and finish with chocolate shavings and a strawberry.


Dark Chocolate Mousse with Coconut Whipped Cream and a strawberry on top.
A spoon showing a swirl of dark chocolate mousse and coconut whipped cream.
Easiest Dark Chocolate Mousse with Coconut Whipped Cream

Easiest Dark Chocolate Mousse with Coconut Whipped Cream

Yield: 4
Prep Time: 10 minutes
Additional Time: 10 minutes
Total Time: 20 minutes

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!


For the coconut whipped cream:

  • 1 can (14 ounce) full-fat coconut milk (cold, refrigerated overnight)
  • 2 tbsp sugar
  • 1 tsp 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


  1. 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.
  2. 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.
  3. Using an electric mixer, starting on low and increasing gradually to medium speed, whisk together until the mixture thickens to your desired consistency**.
  4. 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).


  • *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.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 30gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 27mgCarbohydrates: 45gFiber: 4gSugar: 36gProtein: 4g

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Sunday 12th of February 2017

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! :DOh and your pics are making me crave this now haha!

Marie @ Yay! For Food

Monday 13th of February 2017

Joyce, you bring a smile to my face! Thanks for your lovely words!


Saturday 11th of February 2017

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!

Marie @ Yay! For Food

Sunday 12th of February 2017

Thanks Riva! Coconut Whipped Cream is delicious! I love adding it to hot chocolate too!

mikaela | wyldflour

Friday 10th of February 2017

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?

Marie @ Yay! For Food

Friday 10th of February 2017

Either way is fine! I put the whipped cream on top of the mousse over night and it was fine the next day!

Alyssa @ A Bite of Inspiration

Friday 10th of February 2017

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!

Marie @ Yay! For Food

Friday 10th of February 2017

Thanks, Alyssa!


Wednesday 8th of February 2017

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!

Marie @ Yay! For Food

Thursday 9th of February 2017

It was so cool to learn about the science behind Herve This' chocolate mousse and fun to make too!

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