Vegan Mocha Mousse
Prep time
Total time
Recipe adapted from the December 2009 issue of Foods Matter.
Serves: 6 servings
  • 1 tablespoon cornstarch
  • 1-3/4 cups full fat coconut milk (not light!)
  • 1 x 2 shot espresso or ⅜ cup very strong black coffee
  • 50g (1-3/4 ounces) dairy-free dark chocolate, 70-85% cocoa solids
  • 2 tablespoons dark muscovado sugar, coconut palm sugar, or dark brown sugar
  • 2 tablespoons brandy or ginger wine
  • 6 teaspoons coconut cream (can also skim thick cream from top of settled can of regular coconut milk), nut cream, oat cream, or soy cream, divided
  • 18 fresh coffee beans and/or mini dairy-free chocolate chips, for topping
  1. Mix the cornstarch with some of the coconut milk to make a smooth paste. Gradually add the rest of the coconut milk and the coffee while gently heating the mixture, stirring continuously, until it thickens. Add the sugar and chocolate, in pieces, and continue to stir until both are melted.
  2. Remove from the heat, cool slightly and then add the brandy or ginger wine.
  3. Spoon into individual expresso cups or small glasses, cover and put in the refrigerator to chill.
  4. To serve, gently pour a teaspoon of dairy-free “cream” onto the top of each mousse and place three coffee beans in the middle.
Recipe by Go Dairy Free at