• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegan » Vegan Chocolate Mousse (Made with Cashews)

    Vegan Chocolate Mousse (Made with Cashews)

    Nov 30, 2020 · by Valentina · 8 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Vegan Chocolate Mousse only has two ingredients — cashew cream and chocolate. Incredibly quick and easy to whip up, it’s rich, velvety smooth and will satisfy any chocolate lovers’ palate.Vegan Chocolate Mousse in white bowl with a spoon

    Two ingredient chocolate mousse!

    You won’t believe how luscious and rich this dairy free cashew chocolate mousse is. Vegan or not, I bet you will want this again and again.

    And so will your guests!

    What’s in this vegan mousse?

    • Cashew Cream
    • Semisweet chocolate

    That’s it!

    *Here’s How to Make Cashew Cream* (It's so easy!)Cashew cream spilling over mason jar rim

    How to Make the Cashew Chocolate Mousse

    melted chocolate in a white bowl- Melt the chocolate in a double boiler or microwave. Let it cool to room temperature.

    chocolate and cashew cream partially mixed together in white bowl- Add the cashew cream to the melted chocolate and mix until it’s evenly blended.chocolate mousse in white bowl with spoon- Pour the mixture into ramekins, cover with plastic and refrigerate for at least two hours. And voila, Creamy Vegan Chocolate Mousse!

    - Garnish with shaved chocolate if desired.

    (More detailed instructions are below.)

    Can you make this chocolate mousse ahead?

    This will keep well for up to four days, wrapped tightly in the refrigerator. I don’t recommend freezing the mousse.

    Recipe Tips

    • Allow the melted chocolate time to cool before adding the cashew cream to it. If the chocolate is too warm, it will harden if the cashew cream has been refrigerated. Alternately, you can let the cashew cream come to room temperature first.
    • I like to add a bit of grated chocolate to the top for garnish, but this is optional.

    Vegan Chocolate Mousse in white bowl

    Variations for Cashew Cream Mousse

    • Add 1½ teaspoons of instant espresso powder to the recipe for a Vegan Mocha Mousse.
    • Add 1 tablespoon of creamy peanut butter for a Vegan Chocolate Peanut Butter Mousse.

    I hope you love this super rich and creamy vegan chocolate mousse as much as my family and I do.

    More vegan mousse recipes:

    • Vegan Coconut Strawberry Mousse
    • Vegan Avocado Chocolate Mousse
    chocolate mousse in white ramekin with spoon

    Vegan Chocoalte Mousse Recipe

    Valentina K. Wein
    This Vegan Chocolate Mousse only has two ingredients — cashew cream and chocolate. Incredibly quick and easy to whip up, it’s rich, velvety smooth and will satisfy any chocolate lovers’ palate.
    *You will need 4, 4 ounce ramekins for this recipe.
    *The quick and easy Cashew Cream recipe is here.
    5 from 2 votes
    Print
    Prep Time 5 mins
    Refrigeration 2 hrs
    Total Time 2 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories 364 kcal

    Ingredients
     
     

    • ½ cup semisweet chocolate, finely chopped or chips
    • 1⅓ cup Cashew Cream, room temperature
    • 1 tablespoon shaved semisweet chocolate for garnish (if desired)

    Instructions
     

    • Melt the chocolate. Melt the chocolate in a double boiler or microwave. Let it cool to room temperature.
    • Add the cashew cream. Add the cashew cream to the melted chocolate and mix until it’s evenly blended.
    • Add the mousse to the ramekins and refrigerate. Pour the mixture into 4, 4 ounce ramekins, cover with plastic wrap and refrigerate for at least 2 hours.
    • Garnish. Garnish with shaved chocolate if desired.

    Notes

    Calorie count is only an estimate.
    Keywords vegan desserts with chocolate, great for dairy free eaters
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Vegan Recipes

    • Easy Vegan Cream of Mushroom Soup
    • Crispy Smashed Cauliflower
    • Baby Bok Choy with Crispy Garlic
    • Ginger Applesauce From my Mom

    Reader Interactions

    Comments

    1. Christina Conte

      November 30, 2020 at 9:22 pm

      Who knew? I've never tried any nut milks, but since Denisa is in NYC, I actually can now! This looks so light and airy; delectable!

      Reply
      • valentina

        December 03, 2020 at 10:38 pm

        Thank you, Christina. When my oldest was out of town, I baked a lot with regular flour, since he's GF. And then I scrubbed my counters. 🙂 ~Valentina

        Reply
    2. Ron

      December 01, 2020 at 5:48 am

      Cashew cream and chocolate is so yummy sounding. We're nut-free here, but I can taste your Vegan Chocolate Mousse virtually with my eyes...

      Reply
      • valentina

        December 03, 2020 at 10:38 pm

        Aww, thanks Ron. Since everything is virtual these days, that's perfect. 😉 ~Valentina

        Reply
    3. Jeff the Chef @ Make It Like a Man!

      December 01, 2020 at 7:42 am

      That's interesting! I've never had anything made with cashew cream before.

      Reply
      • valentina

        December 03, 2020 at 10:40 pm

        It's really fun, Jeff. I'm always surprised at how great it is to add to recipes. Yesterday I added a couple of tablespoon to a beef stew, just to thicken the gravy a bit, and it was delicious. ~Valentina

        Reply
    4. David Scott Allen

      December 03, 2020 at 5:16 am

      Looks so good! Cashew cream is like a new miracle ingredient, isn’t it?

      Reply
      • valentina

        December 03, 2020 at 10:29 pm

        Thanks, David. Exactly! It's really magical how it works its way into recipes making them rich and creamy. ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




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

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved