Vegan Mocha Mousse


Just in case you missed the prior announcement, I am here to say that it truly is official, Foods Matter Magazine is now going digital and will be free for internet viewers. This month is their last print issue, and we have snagged a delightful sample recipe for vegan mocha mousse from their farewell issue to share with you today.

According the Foods Matter staff, this simple dessert is “A very different, and rather sophisticated, alternative after turkey and all the trimmings!” Of course, the rich chocolate base will surely satiate any chocoholic throughout the holidays or any time of year for that matter. Plus, this recipe is naturally vegan (egg-free and dairy-free) and gluten-free, and it can also be soy-free and nut-free without a problem.

Enjoy the following recipe, and be sure to check out the very informative Foods Matter website

Special Diet Notes: Vegan Mocha Mousse

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, optionally paleo, and generally top food allergy-friendly.

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.

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.


  1. The recipe said to top the individual mousses with coffee beans, but your illustration looks as if you used chocolate morsels and it doesn’t look right with them…. Sorry

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