Fork and Beans

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Vegan White Chocolate Mousse

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I have worked day and night for you sweet friends, in hopes to bring you a mighty good tasting vegan white chocolate mousse. This was no easy feat. May I share with you the agony this has caused me? Too bad, I’m going to anyway. First I thought maybe cashews would be a good base since I have a Raw Chocolate Mousse Cake that is decadent and delicious and oh-so-very mousse-like. So I soaked my nuts (looking left to right, snickering), threw in some coconut oil, bladda dee, bladda dah. More like plain ol’ blah. It tasted cashew-y; not the flavor I was going for. I threw some cocoa powder in there to salvage it and now have an amazing chocolate mousse waiting to be had.

Vegan White Chocolate Mousse using coconut cream.

But since my intentions were for white chocolate mousse, I had to keep creating! I scoured my kitchen for another good base and found a block of tofu in my fridge. I have heard of people making chocolate pudding from it before so I thought, why the hades not? Threw in some melted white chocolate chips, some vanilla and…barf. It tasted like tofu that had been infused with Splenda. Strange. I don’t remember putting Splenda in it. Grrr, now what? I thought chia seeds! What if I did a chia seed pudding but blend it up? Wouldn’t you know it, tasted bad too. It wasn’t the consistency I was looking for and the taste just wasn’t there either.

Vegan White Chocolate Mousse using coconut cream.

As you can see, there are white chocolate flecks in the mousse in the picture above. The chocolate, despite being cooled down will begin to harden in small bits when introduced to the coconut cream. This will happen so do not worry. The longer that the mousse sets in the fridge, the puffed and more disguised the flecks become.

Okay by now I was losing my patience (not to mention my kitchen stock was depleting rather quickly). I opened my fridge and that is when it hit me. Coconut cream. I keep a can in the refrigerator at all times for those unpredictable moments when I have the urge to make a good non-dairy whipped cream and don’t want to wait for the cream to set overnight. My mind started to race: I love the flavor and consistency of coconut whipped cream so I thought I might be onto something. I whipped that bad boy up with some melted non-dairy white chocolate, threw some magical powder in there (aka: powdered sugar, what were you thinking?) There it was. The closest of all four options to what I was going for! Phew, too. If that didn’t work, I had no other option and if there was no other option, I wouldn’t have been able to make these incredibly light, airy, and delicious “Cadbury Egg” Dessert Mousse Bowls.

Vegan White Chocolate Mousse - Fork & Beans

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Vegan White Chocolate Mousse

  • Author: Fork & Beans
  • Prep Time: 2 hours 10 mins
  • Total Time: 2 hours 10 mins
Print Recipe

Description

A light, airy, and delicious alternative to your favorite dessert mousse.

Ingredients

Scale

Instructions

  1. In a large bowl carefully remove the contents from the can with a spoon, leaving out the liquid on the bottom (there shouldn’t be a lot with coconut cream). With an electric mixer, begin to whip up on medium speed.
  2. Add the remainder of the ingredients and whip up for another 2-3 minutes until light and fluffy.
  3. Place into an air-tight container and chill in the fridge for 2+ hours (or serve immediately–just know that the longer it is chilled, the more consistent to mousse texture it becomes).

Notes

Makes approx. 2 cups of mousse

Nutrition

  • Serving Size: 6
  • Calories: 55
  • Sugar: 8g
  • Sodium: 7mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 1mg

 Recipe/Substitution tips:

If you do not have coconut cream handy, you may use coconut milk. Just keep in mind that you might not get as much out of it as you would with the cream so use two cans.

Allergic to coconut? Try a store-brand whip like Soyatoo. It’s been a while since I have used it but it stabilizes rather nicely and could be a good substitute.

Don’t have non-dairy white chocolate chips on hand? Here is a recipe for a raw white chocolate coating that might work. I say might because I haven’t tested it out but I see no reason why it wouldn’t. Use 4 Tbsp. worth of the recipe in place of the white chocolate chips. This recipe does require raw cacao butter so if you don’t have that, I suggest just buying the non-dairy white chocolate bars. I like to keep my pantry stocked with them (wink).

Make sure to keep this in the fridge before serving. The longer it stays chilled, the more mousse-like it becomes.

Can be stored in the fridge for up to one week in an air-tight container.

 

Happy vegan Mousse-making!

namastasty

 

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. Terra

    So I made this tonight, and as I added the powder sugar, vanilla, and white chocolate, it began to separate. Any chance of saving it, or do I need to toss and start again?

  3. Char

    I can’t WAIT to try this out. My mom has been diagnosed as Celiac and also cannot tolerate dairy or eggs so coming up with fun desserts has been tough! Adding raspberries and strawberries to the side and maybe some GF cinnamon pita chips!

    Thanks for the great recipe,
    Char

  4. B

    Wondering. What size was the can of coconut cteam used for this recipe? Also do you measure the white chocolate chips before they are melted or after?
    Thank you for all you do for us allergy filled folks!!!!
    -B

    • Cara

      Hi B 🙂 It’s a 14 fl. oz. can of coconut cream (I buy mine from Trader Joe’s) and for the white chocolate, I just measure it out and then melt it. Hope that helps!

  5. Marti

    Cara!! What white chocolate did you use? I haven’t been able to find a vegan brand. But this recipe has me drooling so I hope you can help me out 😉

    • Cara

      Hi Marti! I believe I left a link in the post but you can find the white chocolate online on Amazon. I believe it’s Lieber’s brand? Good luck! xo

      • Marti

        Thank you Cara 😉 It was in the Recipe/Substitutions so I didn’t see that. Hope I wasn’t a pain 😉 I am definitely going to try it as my hubby LOVES white chocolate!

        • Cara

          No, not a pain at all!! I was on my phone to answer your question and so I couldn’t see if I put the link in the post, let alone what the name of the brand was–ha! I hope you like the white chocos. Definitely not as good as regular white chocolate but a great option for those of us who cannot have dairy. Much love! xo

  6. Lia

    I still could not eat this. The soy in the white chocolate would kill me. I am soyfree corn free and glutenfree with allergies to casein, whey, egg white, poultry and feathers. What do you suggest?

  7. Leah

    BLESS YOU for putting a coconut-free alternative!!! With an anaphylaxis-level allergy to it in the house, so many sweet recipes are off limits. It’s really, really refreshing to see a footnote with a different option. Thank you so much! <3

    • Cara

      You are so welcome, Leah! I am trying to be more conscious of that so you will be seeing a list of different options more frequently over here 🙂 xo

  8. Jen

    This looks good! But maybe you can help me… I don’t know if you’ve heard of this happening with other people, but if I consume coconut *cream* rather than coconut *milk*, I get completely sick to my stomach and feel nauseated for hours! I made a coconut cream-based “ice cream” and had to toss it all. It was super sad. Have you heard of this? (I’m not seeking medical advice, don’t worry!)

  11. Kate

    I can’t wait to try this. Also, you’ve inspired me. I tried my hand at key-lime pie made with tofu and had the same reaction you had to your tofu mousse. I’ll take a look at what I have on hand and try again!

    • Cara

      If tofu isn’t fried or drenched in a sauce, it can suck it 🙂 ha! Using it in a dessert (a non-chocolate one–cocoa powder covers a mile of sins) is usually just not a good idea, according to me at least. xo!

  13. Jan

    Cara you are a talented writer as well as cook, you had me chuckling with your trials & tribulations to make the mouse! It looks delicious & I can’t wait to try it this weekend… we all love coconut in any form in my house. I think I’ll make a raspberry coulis to serve with the mouse, thanks for sharing the recipe with us.

    • Cara

      Jan, you had ME beaming from ear to ear with this comment. Thank YOU for such kindness to me. xo!

  14. Elisa

    Oh come on…I’m mean…vegan white chocolate mousse. Are you killing me? This sounds sooo good! I love all things sweet and vegan 😉

    Will sub the sugar though for stevia 🙂

    Thank you so much for sharing this incredible recipe!!!

    Love from Germany,
    Elisa

    • Cara

      Thank you Katie! Those Black Bean Zucchini Burgers are looking mighty tasty to me–let’s swap. A burger for a Cadbury bowl 🙂

  17. Rhonda

    Sorry I thought you meant the white chocolate …then I read again and saw cacao butter….1 cup = 8 ounces

  19. Janet Paula

    I would appreciate it if you can give me a weight measurement for the cacao butter that I want to substitute in this recipe, either in ounces or grams. I don’t want to melt the cacao butter and have too little or too much. Thank you.

    • Cara

      This is tricky since I haven’t tried it out with it, Janet. Plus, I don’t use the metric system. However now that I am seeing it, the comment about (Rhonda) answers this for you.

  20. Kelli

    How awesome is this? Persistence pays off…! or is it stubbornness? 🙂 I’d make it immediately, but I made some of your maple-frosted donuts over the weekend and proceeded to eat 9 of them in 3 days. I don’t think I’m allowed any sugar for a while 🙂 xo

    • Cara

      Kelli. You have no idea. Out of ALL the recipes I have made those donuts are the ones that I crave constantly! In fact, thank you–I must make them again soon 🙂 xo

      • Kelli

        They were pretty great. I’m awfully tempted to make some more…. so I really need to get out running again, I’ve been slacking off lately. Unless you have a nice glazed apple fritter recipe coming up soon… now that would be fabulous! (hint hint) 🙂

        • Cara

          I just want to personally thank you for putting donuts into my mind. Now this is all I am craving 😛

          • Kelli

            Oh, so happy to help 🙂 Hey, I’ve been known to drive an hour to Venice just to satisfy a vegan donut craving… hmmm, that may be worth a drive this weekend LOL

  22. Jodie

    What is the yellow of the “egg” or is that being saved for another post?
    I love cadbury eggs but they don’t love me!!

    • Cara

      May I use that phrase for my business cards? I’m kinda loving it 🙂 Still giggling…

  24. Caitlin

    such a scientist in the kitchen! i would have given up immediately. good job pushing through the pain. it looks delicious and i can’t wait for that cadbury cream dessert bowl!

  26. Laurel

    Hmm… wonder if that would work with cacoa butter and vanilla powder? I also wonder what would happen if you set it in the fridge for 24 hours and re-whipped it. Darn, I need to get moving and bake something!

  27. Julie

    This looks yummy! I’ve seen a few recipes using coconut cream, but haven’t tried using it yet. Glad to see it works so well!

  29. cheri

    This certainly looks thick and creamy, love coconut cream. Made coconut whip cream last week and it was amazing.

  30. Maria Tadic

    This looks great! How many servings does this make?? I think I’ll make this for our dinner party coming up this weekend. I’m only vegetarian…can I use regular chocolate chips in this? And would dark chocolate work too?????

    • Cara

      It makes 2 cups approximately and you can totally use regular dark chocolate too, Marie 🙂 xo

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