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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.
Just atrempted to make this and it did not become thick at all. I used the thai coconut cream and it didnt fluff up at all.. flavor was excellent but rather disappointed that it didnt whip up like yours.. I used a hand mixer and continued to whip it but nothing happened.. any suggestions or idea??
I had the same experience with organic coconut cream. Does yours have an emulsifier added? The cream separated into fat and liquid – sadly, an epic fail for me.
Wow! This is a great recipe whether you are on a diet/have dietary restrictions or not! I made it for my family, and then for my parents. It was fantastic every time! This will definitely be a go-to of mine.
I would recommend putting the cans in the fridge to let it separate, but letting it warm up a bit before whipping it. If it is whipped when too cold you will get coconut cream chunks.
TIP. If you open the coconut cream from the bottom you can just pour the water off.
Fantastic! Seriously you can’t tell it’s dairy/sugar free!
Yummy! Very rich and delicious. A real treat. Something different than the fat bombs I have been making. I will make this again.
Hi! Apologies for having a stupid question, but it’s an urgent one. When you mean a chilled coconut cream, does it need to be kept in the freezer and frozen over night, or just in the fridge? Where it will not freeze?
Thanks
Hi Sana!
Just in a cold spot in your fridge is best but not frozen. Thanks for commenting and for following along with me!
Help! I am planning to make today…Thanksgiving day. But my son requested chocolate mousse pie. Would this work if placed in a graham cracker pie crust? Will it set or will be too soft? Thank you!
OH that sounds great! Enjoy and Happy Thanksgiving! XO
I tried using Trader Joe’s coconut cream but it turns to butter and does not whip when I try to whip it (tried several different times.) Thai Kitchen brand whips up find as does Whole Foods brand 365 whole coconut cream. And the result is YUM! I am wondering if you can advise on the Trader Joe’s cream (it has the highest fat content and would love to make the recipe extra decadent!) Could it possibly be because there’s no guar gum in it? Thanks Karina!!
Same experience with Trader Joe’s
I’m trying to convert this recipe to the new Weight Watchers smart points and it’s coming out way high. Do you have a feel for the actual amount of the coconut cream that gets used as opposed to the entire can contents? I still have to figure out where to find cans of coconut cream since my usual grocery store only carries coconut milk. It sounds delicious and I look forward to giving it a try!
THIS might be a dumb question, … but can I use my Kitchenaid stand mixer for this ?
Yes, you can but it may not fill the mixer full. It is easier to use a hand mixer if needed.
Fantastic! I used Fresh Thyme’s organic coconut milk & had the perfect cream from it after chilling overnight. Thank you for this easy recipe that satisfies the sweet tooth!