This Dairy-Free Chocolate Mousse is a go-to recipe at our house. Whether you're looking for a sweet treat for a nice at-home dinner, hosting family or friends, or simply to satisfy your chocolate craving, this has you covered. It's dairy-free (but I promise, you won't miss the dairy) and super simple with just a few ingredients. Top it with dairy-free whipped cream and berries, and you're ready to go!
If you're looking for other dessert ideas, try these Chocolate Covered OREOs, Candied Orange Slices, and these Sourdough Discard Brownies.
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Why you'll love this recipe
- This recipe does not use coconut or coconut milk, so it truly tastes like chocolate mousse.
- You can easily adapt this recipe and top with whatever you like! I recommend whipped cream and fresh berries.
- This Dairy-Free Chocolate Mousse is an easy recipe that comes together in about 15 minutes (with just chilling time after that!).
- The cacao nibs add a nice texture and crunch to the chocolate mousse.
- These are great to make ahead of time for a dinner party, or a sweet treat to enjoy yourself!
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 (flavor, but also it's dairy-free) and Lindt dark chocolate is our go-to. You can also make this recipe using another type of chocolate (milk chocolate, or another type of dairy-free chocolate).
- Non-dairy milk: I like to use almond milk for this recipe, but you could use another type of unflavored dairy or non-dairy milk as well.
- Eggs: The eggs should be room-temperature for this recipe.
- Cayenne pepper: A little goes a long way, but this pinch of cayenne pepper gives the dessert a nice punch!
- Cacao nibs: These may seem a bit unusual, but 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 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 any 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.
Combine the chocolate and almond milk in a heatproof bowl set over a pan of simmering water. Stir until chocolate is completely melted and smooth.
Whip the egg whites and fold in the chocolate mixture and cacao nibs.
Divide the mousse into four small glasses or bowls. Cover and chill for at least 2 hours. To serve, top with dairy-free whipped cream.
Add fresh berries of your choice (raspberries work well here!).
Sprinkle with chocolate shavings, and serve!
Expert Baking Tips
- Use high-quality chocolate as that flavor will really shine in this dish.
- Don't skip the cacao nibs - these provide great texture!
- 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.
- Add toppings just before serving to make sure they're really fresh.
What kind of chocolate should I use?
This recipe can be made with any kind of chocolate. I highly recommend dark chocolate for flavor reasons, but also for dairy-free reasons. Both chocolate chips or a coarsely chopped chocolate bar will work well.
My top recommendations for dairy-free chocolate are:
- Lindt Dark Chocolate, 70% Cocoa
- According to Lindt USA, they do not use any milk products in their 70%, 85%, 90%, 95%, 99%, and 100% cocoa bars.
- Lindt Non-Dairy Oat Milk Chocolate
- Ghirardelli Non-Dairy Dark Chocolate Chips
If you do not need this recipe to be dairy-free, you can use any chocolate you like. It works well with dark chocolate as well as milk chocolate options!
Equipment
I recommend using a stand mixer to whip the egg whites (I use a KitchenAid 5-Quart Stand Mixer), but you can also do this in a large bowl with a hand-held electric mixer.
You'll need a double boiler or a small saucepan for melting the chocolate, and a few spatulas. Use small glass cups or ceramic ramekins for serving the mousse.
Storage
This Dairy-Free 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 FAQ
Yes, you can! I like to use almond milk, but you can use any other milk, or even water for this recipe. Just replace 1:1 with what's listed in the recipe.
I definitely recommend it! They give the mousse a really nice, slightly crunchy texture. But if you don’t have them on hand, you can skip them. It will still be delicious!
Since chocolate mousse needs to chill for at least 2 hours, they are great to make in advance of a dinner or party!
This chocolate mousse is delicious topped with dairy-free whipped cream and fresh berries (raspberries work well here!).
Dairy-Free Chocolate Mousse
Ingredients
- 7 ounces dark chocolate coarsely chopped (or chips)
- 3 Tablespoons non-dairy milk
- 4 eggs separated, at room temperature
- pinch kosher salt
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper
- 2 Tablespoons cacao nibs
- dairy-free whipped cream for topping
- fresh raspberries or blackberries for topping
- chocolate shavings for topping
Instructions
- Combine the chocolate and non-dairy milk (I like to use almond milk) in a double boiler or small saucepan. Stir until the chocolate is completely melted and smooth. Remove from heat and let cool.
- In a clean, dry bowl of a stand mixer fitted with a whisk attachment*, combine egg whites and salt. Whip on medium-high until stiff peaks form, about 4-5 minutes.
- Add the egg yolks, vanilla extract and cayenne pepper into the chocolate mixture, stirring to combine. Add ⅓ of the egg whites to the bowl with the chocolate mixture and fold, 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. Add cacao nibs during the last of your folding.
- Divide the mixture among four serving glasses, bowls or 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.
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.