Forbidden Rice Chocolate Mousse: A Slow Cooker Dessert!


It really doesn’t get much easier than this dairy-free Forbidden Rice Chocolate Mousse. Toss just 4 ingredients in your slow cooker in the morning and let it simmer for a few hours. Then transfer to the refrigerator to set-up and serve to guests! This genius dessert is by the vegan slow cooking master, Kathy Hester, and is from her new eCookBook, The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes.

Forbidden Rice Chocolate Mousse - a Gruesome Slow Cooker Vegan Halloween Treat!

Several weeks ago, Kathy shared her Creepy Bats and Cats Chocolate Graham Crackers with us. She’s also released several other sample recipes from The Ghoulish Gourmet, including:

But if your still not sold, I can almost guarantee this Forbidden Rice Chocolate Mousse recipe will seal the deal. In typical Kathy fashion, it involves very little work with maximum flavor payoff.

And just in case you missed the details in my other post, The Ghoulish Gourmet possesses 25 vegan Halloween recipes along with helpful party-planning ideas. Plus, it’s an ebook, so you can get it instantly!

Special Diet Notes: Forbidden Rice Chocolate Mousse

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

5.0 from 2 reviews
Forbidden Rice Chocolate Mousse
Prep time
Cook time
Total time
This is a wholesome chocolate dessert that’s simply made with chocolate chips, coconut milk, vanilla and black forbidden rice. It cooks in your slow cooker and thickens up a ton in the fridge. Nothing to be frightened of here, unless it eats you first. Please note that the Prep time does not include chilling - plan ahead!
Serves: 4 servings
  1. In a 1½ to 2 quart slow cooker, add all the ingredients in the order listed and cook on high for 2½ to 3 hours.
  2. It will still be runny and the black rice will not be as soft as white rice would be in the pudding – it will be more al dente.
  3. Chill in the fridge for at least 6 hours, so the mixture thickens
Recipe by Kathy Hester from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes. Copyright 2016; reprinted with permissions.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Alicia Thompson on

      No sugar needed. Also what if I used 1/2 cup oh f Hersheys Cocoa??? and slow cooked it the full time and halfway thru I looked in on it and gave it a stir if needed. My slow cooker has just a ten minute white rice button so I was thinking of using the low porridge button.

      • Hi Alicia, cocoa powder isn’t a direct replacement for chocolate chips, since it doesn’t contain the cocoa butter or sweetener. If you opt to use cocoa powder, you will need to make other adjustments / additions to the recipe, and I wouldn’t use a full 1/2 cup – that could be very intense. Perhaps 1/4 cup cocoa powder, more coconut milk (or coconut oil or cocoa butter), and sweetener to taste.

  1. I JUST got done making this. I put it in a cheap small slow cooker that only has OFF, LOW, and HIGH.
    I put it on high for 2 hours, then when I saw it was separating (the oil in the coconut milk/chips), and I was afraid it would burn, so I turned it to LOW for another hour, hoping it would help.
    I transferred it to another dish at the end of the 3 hours, and it’s still separated: oil, then a solid mass of rice and chocolate that is VERY thick!
    I’m trying to let it cool on the counter for a bit and see if the oil will stir back in, but so far it’s not, and it’s cool enough to eat….a nice warm temp, almost room temp.
    I must say, I’ve been taking a few bites, and it’s VERY good!
    However, it’s not ‘runny’ like the recipe makes it sound it would be, but separated.
    If I can refrain from eating any more, I’ll see what it does once it’s chilled.
    Otherwise, I’m thinking I need to leave it on LOW next time.
    I’m afraid to see how thick it will be once it’s chilled….the solid mass is VERY thick right now!
    Thanks for posting the recipe, but if you have any suggestions on how I can fix the separation issue, please let me know!
    Thanks, Suzie

    • Hi Suzie, that is very odd. What brand of chocolate chips did you use? I would personally cook on low, not high, since it is chocolate. That said, a good quality chocolate shouldn’t separate like that. Hopefully low works well for you! It should be quite thick, like the picture, once chilled. If you want it thinner, add a little more coconut milk.

  2. Pingback: Forbidden Rice Chocolate Mousse Recipe (for the Crockpot!) - VegLife123

  3. Looks great!! What could you use instead of coconut milk? I have a food intolerance to coconut (and dairy) so my options are limited!

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