Easy Blender Chocolate Mousse Recipe with Coconut Cream, Amaretto & Fresh Berries [Video]
This blender chocolate mousse recipe is way easier than a traditional mousse. And with ingredients like rich coconut cream, top-quality chocolate, amaretto, and strong brewed espresso, what's not to love?
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I grew up on chocolate mousse. I remember standing on a high chair in my mother’s kitchen, watching her make it and waiting (impatiently!) to lick the bowl. I loved the light, fluffy texture and rich, complex flavors – that is… complex to a kid, especially with my mom’s secret ingredient: a touch of rum!
Dark Chocolate and Coconut Cream are the Foundation of this Chocolate Mousse Recipe
Flash forward to today: I’m married to a fellow chocolate lover, my husband, who’s admittedly a bit of a cocoa snob. He loves the really dark stuff; no milk chocolate or anything cheap or waxy. But he also has a sensitivity to dairy, and chocolate mousse is typically made with heavy whipping cream. Thus, I was inspired to create this recipe, replacing the dairy with coconut cream, for something just as rich and decadent. (If you want to learn more about coconut cream read What’s the Difference Between Coconut Cream and Coconut Milk?).
Maple Syrup is Used to Sweeten this Recipe
Because I don’t like anything super sweet, I don’t add any sugar to this recipe. Instead, I use maple syrup, and the amaretto adds a touch of sweetness too. If you want things even sweeter, I recommend adding sifted powdered sugar to the whipped coconut cream. I love serving them up in sweet ceramic ramekins (see my full guide to non-toxic bakeware for my top rated and reviewed picks).
Apart from being super easy to throw together, a big selling point to this recipe is that it’s rich and delicious and completely entertainment worthy—your friends will be très impressed. If you are entertaining, add a couple more of OA’s simple and popular recipes, 4-ingredient peppermint bark, or this 5-ingredient chocolate truffles, and earn your host with the most sash. Serve up some warming reishi hot cocoa or a bourbon spiked hot toddies or some bubbly kombucha spritzers , and you have yourself a bonafide sips and sweets spread.
Here’s How to Make this Blender Chocolate Mousse Recipe
Not only is this recipe super simple, but it eliminates many of the traditional time-consuming details of making a chocolate mousse, like melting chocolate over a double boiler. You can even make it ahead of time and pull it out of the fridge 30 minutes before you’re ready to serve – and still retain that fancy appeal! Serve this at your next girls’ night in—everyone will be asking you for the recipe for sure.
Why This Chocolate Mousse Recipe Anyway?
Traditional chocolate mousse is a classic chocolate dessert that’s airy and light but still boasts an intense chocolate flavor that melts on the palate. It typically consists of whipped egg whites and heavy cream (which give it its light, airy texture), top-quality chocolate, and sugar. There are many variations on this traditional recipe, but it’s more labor-intensive and far fussier to make than this plant-based blender chocolate mousse version.
The traditional recipe requires you to carefully melt chocolate over a double boiler (consult our tried and tested non-toxic cookware guide for our top picks). Then you have to cool it until it’s barely warm; this allows you to add the egg yolks without scrambling them or seizing the chocolate. Whipping egg whites with perfectly clean equipment and gently folding the mixture into the chocolate and cream mixture takes time and requires patience; if you do it too quickly, you can deflate your whipped cream.
This easy blender chocolate mousse recipe requires way less time and fuss – and it’s just as delicious!
What Kind of Chocolate Should You Use?
I recommend using a high quality chocolate like Guittard or Ghirardelli. Choose chocolate that’s around 70 percent cacao (aka bittersweet). Low-quality, cheap chocolate will produce an inferior product and may even result in a weird waxy texture and flavor. If you want a lighter version with a less intense cacao flavor, choose semi-sweet or even milk chocolate; the choice is yours!
Here’s the Recipe for Your Chocolate Mousse Made in Blender
Ingredients
Chocolate Mousse
Preparation
Begin by carefully removing the chilled coconut cream from the fridge and turning the cans right-side up without shaking. Open them and scoop out the cream, placing it into the bowl of a stand mixer fitted with a whisk attachment (you can also use a hand mixer for this, if you prefer). Reserve the coconut water for thinning or another use (like a smoothie).
Beat the coconut cream until soft peaks form (this happens quickly),and chill until ready to use.
Combine the coffee, amaretto, maple syrup and vanilla extract in a small pot, and bring it up to a boil. Immediately turn off the heat.
In a high speed blender (like a Vitamix), combine the finely chopped chocolate and room temperature eggs. Start blending on medium low, then increase the speed to to break up the chocolate and create heat for melting.
With the blender running on medium high, gently stream in the coffee, amaretto, vanilla mixture, then crank up the speed to high. Add a couple of pinches of salt, and scrape down the sides of the blender as needed so there are no clumps of chocolate. Blend until completely smooth.
Add the ground espresso beans, and pulse a few times until just combined (don’t over blend, otherwise you’ll lose the lovely texture they provide).
Remove the whipped coconut cream from the refrigerator. Reserve a half-cup for garnish, and add the remainder to the blender. Blend on medium-low speed until combined and all white streaks have disappeared (be careful not to over blend, however, lest you turn it to coconut butter!)
Transfer the mousse into serving bowls, ramekins or mason jars, and chill for at least two hours to completely chill and set.
Remove chocolate mousse from the refrigerator at least 30 minutes before serving. Garnish with chocolate shavings, fresh berries, herbs, and a spoonful of the reserved whipped coconut cream.
** This recipe was updated August 8, 2022 to add a missing step, the addition of maple syrup.
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