Skip to Content

Chocolate Mousse Without Eggs (Dairy-Free)

With these easy-to-follow instructions, making Chocolate Mousse Without Eggs has never been easier! This foolproof technique transforms thick coconut milk, decadent dark chocolate, and maple syrup into a fluffy and custardy batch of dairy-free and egg-free chocolate mousse.

Chocolate Mousse Without Eggs in a jar, garnished with strawberries and chocolate shavings.

If you’re looking for a way to make dairy-free chocolate mousse without eggs, I have cracked the code with coconut milk and a handful of simple ingredients.

As a result, this dairy-free and egg-free chocolate mousse is super smooth and silky with the perfect light and airy yet stable consistency. It mimics traditional chocolate mousse perfectly!

This elegant chocolate mousse is a delightful dessert to make for dinner parties and holiday entertaining.

It’s perfect served in stemmed dessert glasses or ramekins and garnished with goodies like strawberries, coconut whipped cream, fresh fruit, and chopped nuts.

Since it’s egg-free and milk-free, there’s no need to worry about the mousse deflating before it’s time for dessert.

It tastes best at room temperature and can sit out for a couple of hours, so when your guests are ready for dessert, the mousse will still be silky, fluffy, and impossible to resist!

Why You’ll Love This Recipe

  • This eggless chocolate mousse recipe is quick and easy, and there’s no need for fancy equipment.
  • This healthy take on dark chocolate mousse is just as delicious but without eggs, heavy cream, or refined sugar.
  • The topping opportunities are endless!
  • This delicious chocolate mousse is perfect for special occasions or whenever you want something sweet.

Two glass jars with the chocolate mousse. Strawberries in the background.

Ingredients You’ll Need

  • Coconut milk – For this recipe, you will need a can of full-fat coconut milk to mix with chocolate and make the mousse. No substitutions, please!
  • Arrowroot powder – This root starch acts as a thickening agent and leaves the mousse fluffy, glossy, and smooth.
  • Dark chocolate – You’ll need 2-3 tablespoons of melted chocolate. I found using two 2″x2″ chocolate squares is the perfect amount. For the best mousse, use good-quality vegan dark chocolate.
  • Maple syrup – For this healthy chocolate mousse, we’re swapping white sugar for all-natural maple syrup. You can substitute maple syrup for agave or date syrup, but the flavor will differ.
  • Vanilla extract – Adds depth to the sweet, cream-like flavors.
  • Strawberries – It’s strawberry season here in Ontario, hence the strawberries, but you can garnish yours with any fresh berries (raspberries, blueberries, blackberries, chopped cherries, etc.). Keep reading for more ways to serve chocolate mousse.

How To Make Chocolate Mousse Without Eggs

  1. Make a thickening agent: Add the entire can of coconut milk to a medium-sized pot. Scoop a few tablespoons of the coconut milk liquid from the pot into a small mixing bowl. Add arrowroot powder and whisk until smooth.
  2. Melt the chocolate with coconut milk: Returning to the pot of coconut milk, add the chocolate and gently warm over low-medium heat, stirring often until the coconut milk solids and chocolate are heated through, melted, and creamy.
  3. Thicken the mousse: Next, add the maple syrup and vanilla extract to the pot. Stir to combine, then slowly pour in the arrowroot liquid while whisking constantly. Once the mousse is nice and thick, remove the pot from the heat.
  4. Serve: Let cool to room temperature, and divide between dessert cups. Garnish with fresh strawberries, and enjoy!

Recipe Tips

If you find it easier to measure chocolate once it’s melted, you can melt it separately over a double boiler, then measure it precisely before combining it with the coconut milk.

It’s very important to gently warm the mousse mixture without letting it reach a simmer or boil. If it’s overheated, the arrowroot powder loses its thickening properties, and the mousse deflates and becomes a runny mess.

To intensify the rich dark chocolate flavor, add 1-2 tablespoons of brewed coffee to the coconut milk-chocolate mixture. You can also add a pinch of salt to elevate the flavors.

This chocolate mousse tastes best at room temperature. If you refrigerate it, the mousse will begin to dry, and it doesn’t taste nearly as good when cold.

Overhead shot of the chocolate mousse in jars with strawberries laying around them.

Topping Ideas

Mix and match ingredients from the list below and make the most of your vegan chocolate mousse!

  • Dairy-free whipped cream or coconut whipped cream (see FAQ)
  • Non-dairy dark chocolate shavings
  • Vegan dark chocolate chips
  • Cacao nibs
  • Crushed Oreo cookies
  • Toasted coconut
  • Chopped freeze-dried strawberries or raspberries
  • Chopped nuts like walnut, pecans, hazelnuts, almonds, pistachios, or macadamia nuts


Since this chocolate mousse doesn’t have eggs or dairy, I don’t worry about it being out of the fridge for a few hours.

Keep leftovers in an airtight container, with a piece of plastic placed securely on the top before closing the lid. When ready to serve, you can pop it in the microwave in 15-second increments, whisking in between, until it bounces back into shape. Let it cool before serving.

Chocolate mousse without eggs in a jar with whole strawberries around it. Side view.

Frequently Asked Questions

How do you make coconut whipped cream to serve with dairy-free chocolate mousse?

It’s easy to make a whipped topping to serve with this chocolate mousse using a can of full-fat coconut milk.

Plan ahead so you have time to chill the can in the fridge for 1-2 days. The coconut cream will be solidified at the top when you open the chilled can.

Scoop it from the can and into a chilled mixing bowl. Using a hand mixer, whip the coconut cream until stiff peaks form. Add your choice of sweetener and whip for 1 more minute.

Can you use egg-free chocolate mousse to frost cakes?

This chocolate mousse without eggs is similar to the consistency of whipped buttercream frosting, but it isn’t quite stable enough for piping onto cakes. Instead, you can spread the mousse in between cake layers or use it as a filling for donuts and cupcakes.

More Healthy Chocolate Recipes You’ll Love

Chocolate Mousse Without Eggs

Chocolate Mousse Without Eggs

Yield: 4 to 6 portions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This easy chocolate mousse is perfect for chocolate lovers who prefer desserts without eggs or cream. All you need are a few simple ingredients and some good quality chocolate.


  • 1 pound strawberries, diced

For the Chocolate Pudding:

  • 3 Tbsp melted dark chocolate (I never know how to measure chocolate; in this case, I melted two squares which were 2 inches X 2 inches each, I've also made this pudding using a bit less chocolate (around 2 Tbsp melted chocolate) and it was very good too)
  • 1 can full-fat coconut milk
  • 1 Tbsp maple syrup
  • 2 Tbsp arrowroot powder
  • 1 tsp vanilla extract


  1. Pour all contents from the coconut milk can into a medium pot. Place 3 to 4 tablespoons of the coconut milk liquid into a small bowl (sometimes there will be solid and liquid coconut milk in a can depending on the quality of the coconut milk and the room or storage temperature). Add 2 tablespoons of the arrowroot powder into the bowl and whisk until fully smooth.
  2. Add the chocolate to the coconut milk and start warming it up over medium heat stirring occasionally. (You can also melt the chocolate separately if you want to measure it when it's melted and then add it to the coconut milk).
  3. Once the solid parts of the coconut milk are dissolved and the chocolate is melted add the maple syrup and vanilla extract. Stir to combine. Start slowly pouring the arrowroot mixture into the coconut milk making sure to constantly whisk.
  4. You will notice that as you warm up the mixture, it will become thicker. It is very important not to overheat it - do not bring it to a boil or simmer because if overheated the arrowroot powder will lose it's thickening ability. Once the pudding is nice and thick, take the pot off the heat.
  5. To serve the pudding, let it cool to room temperature and arrange with strawberries in jars, small bowls or dessert glasses.


If you want your chocolate mousse to be 100% egg and dairy free, use vegan chocolate.

Nutrition Information
Yield 4 Serving Size 1/4 of recipe
Amount Per Serving Calories 281Total Fat 23.1gSaturated Fat 19.5gTrans Fat 0gUnsaturated Fat 3.6gCholesterol 0mgSodium 16.5mgCarbohydrates 20.5gFiber 2.8gSugar 13gProtein 3.2g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me if you share a picture on Instagram!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Thursday 11th of June 2015

Maria, these photos are gorgeous (as always)! I luuuuuuuuuv chocolate pudding. This sounds absolutely delicious!

Maria Ushakova

Thursday 11th of June 2015

Thanks, Trish! I think I am posting too many chocolate recipes :) Oh, well, can't help it.

Anne|Craving Something Healthy

Wednesday 27th of May 2015

I adore chocolate pudding! Gorgeous photos Maria!

Maria Ushakova

Thursday 11th of June 2015

Thank you, Anne! I think strawberries are so easy to photograph :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe