This Dairy-Free Chocolate Mousse is a crowd-pleasing recipe that everyone will love. It comes together in a few simple steps, and doesn't use any cream or butter. Serve it topped with a dairy-free whipped cream and fresh berries for a delicious dessert!
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Why you'll love this recipe
- This Dairy-Free Chocolate Mousse is an easy recipe that comes together with about 15 minutes of hands-on time. After that, it's just chilling!
- Looking for other easy dessert recipes? Try this Sourdough Peach Cobbler and this Sourdough Discard Strawberry Cake.
- This recipe does not use coconut or coconut milk, so it truly tastes like chocolate mousse.
- While it is dairy-free, this recipe is not vegan. It does use eggs.
- When you're ready to serve, you can easily adapt the toppings. I suggest dairy-free whipped cream and fresh berries!
- Cacao nibs add a nice texture and crunch to the chocolate mousse, but these are optional.
- If you're looking for other dairy-free desserts, you might like this Dairy-Free Panna Cotta.
Ingredients
There are just a few key ingredients you'll need to make this Dairy-Free Chocolate Mousse.
- Dark chocolate: I like to use dark chocolate (for flavor, but also it's dairy-free), and Lindt 70% Dark Chocolate is our go-to. You can also make this recipe using another type of chocolate if you prefer.
- Non-dairy milk: I use almond milk for this recipe.
- Eggs: The eggs should be room temperature for this recipe, but it's easiest to divide the eggs while they are still cold.
- Cacao nibs: Cacao nibs give a nice crunch to the mousse, so don't skip it! You can buy cacao nibs at your local grocery store or online at retailers like Amazon.
See full recipe below for detailed directions.
Substitutions & Variations
This is an easy recipe to modify, and below are a few variations to try:
- Use different chocolate: This recipe uses dark chocolate, but you can also make this with milk chocolate or another chocolate of your preference.
- Use dairy milk: This recipe uses non-dairy milk (I use almond milk), but if you prefer to use dairy milk, you certainly can!
- Use different toppings: I recommend topping the mousse with non-dairy whipped cream and fresh berries, such as raspberries. Feel free to change up these toppings to whatever you like!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Dairy-Free Chocolate Mousse
This recipe comes together in just a few easy steps. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Coarsely chop the chocolate (you can also use chocolate chips, if you prefer).
- Step 2: Combine the chocolate and milk in a small saucepan or double-boiler. Melt the chocolate until smooth over medium-low heat, stirring constantly. Set aside to cool slightly.
- Step 3: Whip the egg whites.
- Step 4: In a large bowl, combine the melted chocolate mixture, egg yolks, vanilla extract, and cayenne pepper (optional). Fold in ⅓ of the egg whites.
- Step 5: Fold in the remaining egg whites, then the cacao nibs.
- Step 6: Divide the mousse into 4 ramekins and let chill in the refrigerator for at least 2 hours. Top with whipped cream and fresh berries, then serve!
Expert Baking Tips
- Use high-quality chocolate: the flavor will really shine in this dessert. I like to use Lindt 70% Dark Chocolate.
- Divide the eggs while they are still cold - it's easier to separate the whites and the yolks. Then, let the separated eggs come to room temperature.
- Avoid overwhipping the egg whites. The whipped egg whites should still be shiny and silky smooth, but slightly firm (stiff peaks). If they appear chunky or coarse, you've overwhipped.
- If you overwhip the egg whites, this will still taste good! It will just be a less creamy texture for the final mousse.
- Let the chocolate mixture cool after melting. When you get to the point of adding the egg yolks, you don't want those yolks to be cooking in too-hot chocolate.
- Make sure to let the mousse chill long enough (at least 2 hours) before serving. If the mousse feels too liquidy, it hasn't chilled enough yet.
Storage
Refrigerator Storage: Chocolate mousse should be covered and stored in the refrigerator for up to 4-5 days. Add toppings (whipped cream, berries) just before serving.
Recipe FAQs
Can you make chocolate mousse without dairy?
Yes, you can! This recipe uses dark chocolate (dairy-free), non-dairy milk, and eggs (no cream or butter).
What should I serve with chocolate mousse?
This chocolate mousse is delicious topped with dairy-free whipped cream and fresh berries (raspberries work well here!).
Are eggs raw in chocolate mousse?
Yes, the egg whites and egg yolks are raw in this chocolate mousse recipe.
Dairy-Free Chocolate Mousse
A delicious recipe for Dairy-Free Chocolate Mousse made with egg whites - perfect for hosting and entertaining, or a sweet treat enjoyed at home!
Equipment
- stand mixer or hand-held mixer
Ingredients
- 4 eggs
- 3 Tablespoons non-dairy milk
- 7 ounces dark chocolate coarsely chopped (or chips)
- pinch kosher salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon cayenne pepper optional
- 2 Tablespoons cacao nibs
Instructions
- Separate the eggs into two bowls: one with egg yolks and one with egg whites. Set aside to let come to room temperature.
- Warm the milk in a small saucepan or double boiler over medium-low heat until just steaming (not boiling). Add the chocolate and stir until chocolate is completely melted and smooth. Remove from heat and let cool slightly.
- In a clean, dry bowl of a stand mixer fitted with a whisk attachment*, add the egg whites. Whip on medium speed until foamy, then add the salt.Increase speed to medium-high and whip until stiff peaks form. Be careful not to overwhip! The whipped egg whites should still look shiny and silky, not coarse or chunky (overwhipped).**
- In a large bowl, combine the melted chocolate mixture, egg yolks, vanilla extract, and cayenne pepper (optional). Stir to combine.
- Add ⅓ of the egg whites to the mixing bowl and fold to incorporate, scraping around the edges of the bowl. This will make it easier to incorporate the remaining egg whites. Gently fold in the remaining egg whites until almost fully incorporated. Add cacao nibs during the last part of your folding.
- Divide the mousse among 4 ramekins. Cover with plastic wrap and chill for at least 2 hours. When ready to serve, remove the plastic wrap, top with dairy-free whipped cream, fresh berries, and chocolate shavings, then serve!
Notes
*You do not need a stand mixer to make this recipe. You can also whip the egg whites in a large bowl with a hand-held electric mixer.
**If you have overwhipped your egg whites, it's ok! They will still taste good, but your chocolate mousse will be thicker and less smooth than normal. You can either try again with fresh egg whites, or continue with the recipe as written (it will still work out!).
Nutrition
Calories: 388kcalCarbohydrates: 24gProtein: 10gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 165mgSodium: 78mgPotassium: 434mgFiber: 6gSugar: 13gVitamin A: 327IUVitamin C: 1mgCalcium: 77mgIron: 7mg
Tried this recipe?Leave a comment below and tag @thisjess.cooks on social!
Gesche Morley says
How much do you let the chocolate mixture cool? Are the eggs essentially raw or do they cook in the warm chocolate?
Jessica Vogl says
The eggs are essentially raw. I think this recipe needs a reshoot and some more description to be more helpful, so I'm adding that to my to-do list!
Laura says
This was very lumpy- the chocolate seemed too thick. What did I do wrong g?
Jessica Vogl says
When you melt the chocolate with the milk, it should be completely smooth (so hopefully that was the case for you!). The cacao nibs do not melt - they will be little "chunks" in the mousse. Perhaps that's what you're feeling is lumpy?
Bella says
This recipe was so delicious! It was super easy to make and was so fun to eat. I used oat milk and served it with raspberries.
Jess says
Amazing recipes, you are now my favourite go to person for dairy free desserts.
I do have a question though, could I use coconut milk instead of almond milk
Jessica Vogl says
Aw thank you! And yes, you could definitely use coconut or another type of non-dairy milk.