Print Recipe Pin Recipe
5 from 2 votes

Dairy Free Chocolate Espresso Mousse

This Dairy Free Chocolate Espresso Mousse is creamy, thick, and naturally sweetened. It has a light chocolate and espresso flavor that is just so yummy! Plus it's made with only 4 ingredients!
Prep Time: 5 mins
Servings: 4 servings


  • 2 13 1/2-ounce cans coconut cream, refrigerated overnight
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons cocoa or cacao powder
  • 2 teaspoons espresso powder


  • Chill your coconut cream in the refrigerator overnight. Do not stir or shake it. We’re trying to encourage separation of the the cream from the liquid.
  • After coconut cream has been refrigerated for at least 12 hours, carefully scoop out the solid coconut cream and add it a mixing bowl. (Leave the liquid in the can. We won’t use it for this recipe!)
  • Beat hardened coconut cream with beater or stand mixer for 30 seconds or until creamy and smooth. Check for lumps and make sure you smooth those out before moving to the next step. (Or just remove any stingy clumps that refuse to cooperate.) Nobody wants a lumpy mousse!
  • Once cream is whipped, add cocoa powder, espresso powder, and maple syrup or honey. Mix with a spatula or your beater until thoroughly combined. 
  • Taste. Add extra maple syrup or honey if desired. If you want to go sweeter just add a little at a time and don't go crazy with it or you'll lose that fluffiness.
  • My favorite way to serve this mousse is as a fruit dip. I add a chopped up candy bar on top to really make it look fun and festive when entertaining! You can also add a dollop of this whipped goodness to the top of another dessert or pancakes. Because why not, right?


You can use canned unsweetened coconut milk if you don’t have coconut cream; however, you will not have as much solid cream in the can because the milk has a higher water content. This means you’ll have less mousse and that's really quite unfortunate.
If your coconut cream doesn’t harden in the refrigerator that sadly means you got a bad can with not enough fat. I’ve only had this happen once in over five years of working with coconut milk and coconut cream so it’s unlikely. If it does happen just use another can.
Have leftover mousse? Refrigerate it in an airtight container and continue to enjoy for 1 to 2 weeks. It will continue to thicken in the fridge so just give it a good stir before using.