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3-Ingredient Dark Chocolate Peppermint Mousse

Amazing vegan dark chocolate mousse infused with real mint. Fluffy, rich, intensely satisfying, and the perfect healthier dessert for mint chocolate lovers.
Author Minimalist Baker
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Three short glasses of Vegan Dark Chocolate Peppermint Mousse topped with coconut whipped cream and crushed candy cane
4.64 from 11 votes
Prep Time 4 hours 15 minutes
Cook Time 2 minutes
Total Time 4 hours 17 minutes
Servings 4
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 1 14-ounce can coconut cream OR full-fat coconut milk
  • 1 1/2 cups dairy-free dark chocolate (at least 65% cacao // roughly chopped)
  • 1/8-1/4 tsp pure peppermint extract (I recommend this brand)
  • coconut whipped cream (optional)
  • finely crushed peppermint candies (optional // for garnish // check to ensure vegan friendliness)
US Customary - Metric

Instructions

  • Coconut cream is best in this recipe. If using full-fat coconut milk, do your best to scoop out only the cream and reserve the leftover liquid in the bottom of the can for other uses (like smoothies), and use 1/2 cup less chocolate*. Otherwise, use coconut cream and add the full amount of chocolate.
  • Melt chocolate in the microwave in 30 second increments or over a double boiler until creamy and smooth (be careful not to cook past melting point).
  • Add coconut cream to a medium or large mixing bowl along with melted chocolate and whisk thoroughly to combine. Add peppermint oil and mix once more. Start with 1/8 tsp, then graduate up to 1/4 tsp depending on desired mintiness (amounts as original recipe is written // start with lesser end of range and increase as desired).
  • Cover and set mixture in the refrigerator to chill fully - about 4 hours. You'll know it's ready to whip when the mixture no longer sloshes around when tipped side to side.
  • Once chilled and semi-firm, whip until creamy and smooth with a hand mixer, scraping down sides as needed.
  • At this point you can either transfer to a piping bag or large plastic bag (with the corner clipped off) to "pipe" into dishes. Otherwise, use a spoon to divide between 3-4 serving ramekins (amount as original recipe is written // adjust if altering batch size) or short drinking glasses and cover with plastic wrap.
  • Enjoy as is, or chill for 30 more minutes to allow the mousse to firm up even more (or chill overnight).
  • To serve, top with coconut whipped cream, crushed peppermint, and/or chocolate shavings or cocoa or cacao powder.
  • Leftovers will keep in the fridge up to 3-4 days, though best when fresh. I haven't tried freezing this recipe and wouldn't recommend it.

Notes

*Nutrition information is a rough estimate calculated using COCONUT CREAM for the mouse and does not include any additional coconut whipped cream or other toppings.
*Prep time does not include chilling.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 544 Carbohydrates: 42 g Protein: 7 g Fat: 40 g Saturated Fat: 32 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 63 mg Fiber: 4 g Sugar: 35 g