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For all of my sweet-tooth readers, this Chocolate Mousse is about to become your new favorite treat! I’ve been completely hooked on this 3-ingredient double chocolate mousse lately: it’s low carb, egg free, dairy free, and still unbelievably rich. With just three simple ingredients, you’ll have a thick, creamy, and velvety bowl of chocolate goodness ready in minutes.
This quick chocolate mousse recipe is proof that indulgence doesn’t need to be complicated. It’s smooth, decadent, and feels like a luxury dessert without the effort. Perfect for when you want something sweet after a cozy and savory dinner like Coq Au Vin, or when you simply need a little chocolate fix.
What Makes This Chocolate Mousse Work
This Chocolate Mousse is everything you love about a classic dessert but made so much easier. With only three ingredients, you still get that silky, indulgent texture without the fuss of eggs or dairy. The balance of rich cocoa with a creamy base creates a luscious spoonful every time, making it one of the best shortcuts to a homemade chocolate dessert.
What makes this quick chocolate mousse recipe extra special is how versatile it is. Whether you’re craving a light finish after a savory meal or need a make-ahead dessert for guests, this mousse checks all the boxes.
What Goes Into Chocolate Mousse
This recipe keeps things wonderfully simple with just three main ingredients, plus a couple of optional touches to make it even more decadent.
- Full-Fat Coconut Cream: The secret to a dairy-free mousse, coconut cream gives this recipe its luscious body and smooth, velvety finish.
- Confectioners Sweetener: A touch of powdered sweetener (or regular icing sugar if you’re not counting carbs) adds the right amount of sweetness without weighing it down.
- Unsweetened Cocoa Powder: Deep, bold cocoa flavor is what transforms this into a true double chocolate mousse, rich and satisfying in every bite.
- Dark Chocolate Shavings: Optional, but highly recommended—shaved 70% chocolate or sugar-free chips add another layer of indulgence and a pretty garnish.
Notes: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chocolate Mousse
- Chill and Separate: Refrigerate sealed cans of coconut cream overnight. Without shaking, open and scoop the thick cream into a bowl, saving or discarding the liquid as you like.
- Whip the Cream: Add the confectioners sweetener and beat on high for 1 to 2 minutes until thick and creamy. Reserve about 4 tablespoons of this plain whipped cream for topping and set aside.
- Add Chocolate: Fold in the cocoa powder and salt, then beat briefly until smooth and well combined. Fold through the shaved 70% chocolate if using for extra richness.
- Set and Serve: If a mousse forms right away, portion into cups; otherwise chill until set. Top with the reserved whipped cream and finish with chocolate shavings.
A bowl of creamy Chocolate Mousse makes a stunning finish to any meal, and pairing it with something fresh and savory creates the perfect balance. If you want to impress, think about meals that feel a little luxurious but still approachable.
Try serving it after a Crispy Smoked Salmon and Fried Egg Stack for a brunch-style twist, or follow a Crispy Honey Orange Glazed Salmon dinner with this mousse for a sweet contrast to the tangy citrus glaze. For a lighter yet flavorful option, pair it with Satay Shrimp Skewers: the bold, spiced shrimp followed by smooth chocolate is an irresistible combination.
Recipe FAQ’s
Chocolate mousse is lighter and airier, while pudding is thicker and more custard-like. This quick chocolate mousse recipe gets its airy texture from whipped coconut cream instead of eggs or dairy.
Absolutely. If you’re not avoiding dairy, you can swap in chilled heavy cream for the coconut cream, and the recipe will still whip up beautifully.
Confectioners sweetener keeps it low carb, but regular icing sugar works if you’re not counting carbs. Just be sure to use a powdered form for the smoothest texture.
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3-Ingredient Chocolate Mousse (Low Carb)
Ingredients
- 27 fl oz full fat coconut cream or coconut milk
- 2 tablespoons confectioners sweetener or confectioners | icing sugar if not counting carbs
- 3 tablespoons unsweetened cocoa powder
- 1 pinch salt optional – about 1/4 teaspoon. Adjust to your tastes
- 1 oz 70% chocolate shaved, optional for extra richness – or sugar free chocolate chips
- 1 chocolate shavings to garnish
Instructions
- Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open carefully and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).
- Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain ‘whipped cream’ to use as a topping to serve with and set aside.
- Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the ‘plain whipped cream’ over the mousse and sprinkle with shaved chocolate (if using).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This tastes fantastic, but I think saying it serves 8 is pushing it unless the serving size is 2 tablespoons each. Or maybe I didn’t get as much coconut cream from my cans as I was supposed to?
I also ended up only using a half ounce shaved chocolate, but I used 85%, so maybe not as much was needed.
Really, really yummy!
Made this as last minute dessert and knew I had coconut cream. 100% SO EASY and was DELICIOUS! Toddler boys loved it and hubby gave it the thumbs up. Now have a new go to recipe when I need a last minute dessert.
Simple and delicious! I had an almost full can of coconut cream left from another recipe and searched “coconut cream desserts.” This one was the most appealing (from various websites) and I’m glad to have tried it. Cut the recipe in half which was fine because it’s rich and there’s only 3 of us. Used Dutch process cocoa powder and confectioner’s sugar. Look forward to trying more of your recipes.
Hi Karina.
I’m a guy who has never cooked in his life and have made something similar myself before finding this recipe on your site.
I took a packet of coconut cream and whipped it together with an equal amount of full milk plain greek yogurt. Added the cocoa powder and a few drops of vanilla essence and liquid stevia. Then chilled it a little in the fridge. Tastes fantastic.
I made this recipe and put it in a pecan pie crust. I made 2 of them for a church luncheon and wow they went so quickly was so yummy. I wish there was more 3 ingredient pie recipes like this. Thank you so very much for this one. Hope to see more recipes like this.
Hi, Karina! I love the fact that with only 3 ingredients one can make a low carb dessert that look so scrumptious. A must-try for sure! Happy V-day!
Does the coconut cream have to refrigerate overnight? Or is a few hours enough?