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This vegan chocolate mousse with pistachios is a simple indulgence for any home cook looking to whip up a creamy dessert without dairy. It comes together quickly with a short list of ingredients and feels special enough for guests or a quiet night in.
I first made this on a whim using ingredients in my pantry and it instantly became my go-to for a fuss-free yet impressive vegan dessert.
Ingredients
- Canned full-fat coconut milk: chilled overnight The cream separates beautifully when chilled, creating a rich base for the mousse
- Dairy-free dark chocolate chips: Choose high-quality dark chocolate with at least 70 percent cocoa for a deep flavor
- Maple syrup: Adds a gentle sweetness that balances the bitterness of dark chocolate, adjust to taste
- Chopped pistachios: Fresh pistachios add a lovely crunch and a buttery nutty flavor, choose unsalted for better balance
Instructions
- Build The Coconut Cream Whip:
- Chill the canned coconut milk in the refrigerator overnight so the cream separates from the liquid. Carefully scoop out the thick coconut cream into a mixing bowl. Use a hand mixer and beat on medium speed until light and fluffy. This forms the mousse’s creamy, airy base.
- Melt The Chocolate:
- Gently melt the dark chocolate chips using a double boiler or microwave in 30-second bursts. Stir thoroughly after each burst until smooth and glossy. Let the melted chocolate cool slightly so it doesn’t deflate the whipped coconut cream.
- Combine Ingredients:
- Fold the melted chocolate and maple syrup gently into the whipped coconut cream. Work carefully to maintain the airy texture and ensure everything is fully blended. This combination creates a luscious, smooth mousse.
- Set And Serve:
- Spoon the mousse into serving cups or bowls and refrigerate for at least one hour allowing it to set and develop flavor. Just before serving, sprinkle chopped pistachios on top for a fresh crunch and visual appeal.
I love how the pistachios give just enough bite to contrast with the silky mousse. This recipe reminds me of summer dinners with friends where dessert was effortless but memorable.
Storage Tips
Keep the mousse covered in the refrigerator and consume within 3 days for best freshness. The texture stays smooth but will become denser over time.
Ingredient Swaps
If you do not have pistachios try toasted almonds or hazelnuts for a different but equally delicious crunch. You can swap maple syrup for agave or coconut sugar syrup depending on your preference.
Serving Ideas
Serve the mousse with fresh berries or a sprinkle of cocoa powder to elevate presentation. It also pairs beautifully with a cup of rich black coffee or a fresh mint leaf for aroma.
This mousse shines best when chilled properly and topped with fresh pistachios for added texture and flavor.
Frequently Asked Recipe Questions
- → How do I separate the coconut cream from the milk?
Chill the full-fat coconut milk in the refrigerator overnight. The thick cream will rise to the top, allowing you to scoop it out easily for a rich, creamy texture.
- → What type of chocolate works best in this dish?
Dairy-free dark chocolate chips are ideal as they melt smoothly and maintain a rich chocolate flavor without dairy additives.
- → Can I substitute maple syrup with another sweetener?
Yes, natural sweeteners like agave nectar or coconut sugar can be used, but adjust quantities to taste since sweetness levels vary.
- → How long should the mousse chill before serving?
Refrigerate the finished mousse for at least one hour to allow it to set and develop a firm yet creamy consistency.
- → What role do pistachios play in this preparation?
Chopped pistachios add a crunchy contrast and subtle nutty flavor, enhancing both texture and presentation.