Instant Three Ingredient Chocolate Mousse

Instant Three Ingredient Chocolate Mousse

Chocolate Mousse

  • 1 cup cold coconut cream*
  • 1 tablespoon honey**
  • 2 tablespoons cacao or cocoa
  1. Place the ingredients into a bowl and stir until the mixture is smooth and well combined.
  2. Eat. Enjoy.

*I use the solid component of a 270ml tin of coconut cream that has been stored in the fridge.

**you can use rice malt syrup if you prefer

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Instant Three Ingredient Chocolate Mousse
3.5 Based on 128 Review(s)
  • Irene

    Never heard of coconut cream. Is the the part that separates and rises to the top?

  • Deb

    Woohoo – I didn’t need to scroll past a whole lot of over emotive crap to get to this recipe – could you share more like this!

    • Kim

      Wow this was rude! Perhaps just be thankful for all the lovely recipes that are shared and keep the nasty comments to yourself… There is so much anger and nastiness in the world – why add to it?
      I love reading the little anecdotes, but if you don’t, what is the big deal? There is no need for that.
      Thankyou wholefood simply for making the world a better place – I love you!

      • Deb

        And your comment isn’t rude or nasty? So just your opinions make the world a better place – whether positive or negative? Perhaps you need to move away from your mirror before you start throwing stones?

      • Lauren

        Kim, this Deb poster always posts negative comments. Well said, you! I hope Bianca removes the obvious trolling comment, as it doesn’t belong on this lovely, generous page.

        • Thank you Lauren. I wasn’t going to remove the comment as I have not had to do that before but after reading both your and Kim’s response I decided that you were correct, such remarks don’t belong here. I think that it is incredibly kind of you both to take the time to write. I really appreciate it. Bianca. x

          • Lauren

            Bianca, I had to re-set my password and write my comment twice…and on Christmas Day….! I did so because 1. it was a shock to read that remark and 2. you add something lovely and precious to the world and do not deserve such a response. Clean up the mess for us all, please! We visit you for a lovely experience and always get that from you. Best wishes and many thanks xxx

          • Thank YOU so much! I really appreciate it and I am glad you like being here <3

      • Thank you Kim, I really appreciate that. It was lovely of you to take the time to write and to defend my little space. I completely agree with what you said.
        I was going to leave the comment, I have never had to delete a comment before, but after reading Lauren’s comments I agreed that the remark didn’t really fit with what this space is all about so I took it down. Thanks again, it was very kind of you and I am glad you are enjoying the simple things I share. xxxx

  • Mel

    Merry Christmas! Thank you so much for this, Bianca! I didn’t have coconut cream, just 500ml of fresh coconut milk, so I added 2 avocados, vanilla extract to get the avo edge out, and several drops of stevia. I think good Belgian cocoa was key. My dad couldn’t tell it was vegan:) I feel blessed that I get to read your lovely reflections about the grace moments of your day. I am choosing to heal from ovarian cancer without chemo and a major part is a radical diet. So I’m very grateful for your beautiful and tasty recipes:)

    • That is great! Thank you.
      I am very sorry to hear of your current battles. I am sending you strength and love and I hope the sun is shining down on you. Bianca. xxx

      • Mel

        Thank you for sending strength and love:) Received! The sun was shining on me as I watched the sunset today:) I made your indulgent chocolate fudge cake last week. Thank you so much, Bianca! It was soooo good!

        • That is great to hear! Thank you for the feedback. I am glad the sun is shining down. x

  • Julie

    This tasted yum but stayed runny. I used low fat coconut cream – whould that make a difference? Or do I need to process it longer?

    • Hi Julie, yes it would be the low fat cream, also make sure you keep it in the fridge over night and only process long enough to combine, I hope this helps and that you find many other recipes that you enjoy. x

  • Kat

    I used a product called exotic coconut cream but it has also stayed runny… what did I do wrong?

    • I do not know that product but had you stored it in the fridge overnight?

  • Jay

    Do you think it would work if the cream was in the freezer for an hour to get really cold? Would love to try this but not sure about waiting until tomorrow LOL!

    • Hmm, I am not sure that an hour would cut it sorry. x

      • Jay

        Well it worked! Was about 1.5 ish in freezer and another hour in fridge 🙂

  • Yummo!

  • Sarah315

    This is super nummy! My little boy wolfed it down and asked for more – unfortunately for him, I’d already eaten it all up! Simply delicious!

    • This made me laugh! Thank YOU! I am glad it was enjoyed. x

  • hayley

    Left my coconut cream in fridge for 36hrs but didn’t go hard. So this was just a runny mess 🙁 Full fat organic. Doh 🙁

    • hayley

      Made it into a delicious smoothie though. Added some avocado, raw cashews, chia, spinach, icecubes & water.

      • I was just thinking ‘I hope you made a smoothie with it!’ Fabulous. x

    • Hi Hayley, I have no idea why the cream has not set hard as I have not had this happen to me. I am sorry it didn’t work for you. I hope you find some other recipes that you enjoy.

  • kellie

    just made mousse we all love l am dairy free and its so great some have treat knowing it is all save for me thank you for sharing

    • Thank YOU! I really appreciate the feedback and I am glad you enjoyed it. x

  • Carly

    I’ve made this a few times with good coconut cream and it was awesome. I decided to use a home brand one today and it was so sloppy- I think there must be variation in brands.

  • Lady Godiva

    Wow, Bianca – this is AMAZING!!! I love your vegan mousse and ice-cream recipes, but this has an amazingly creamy texture, and is even simpler than the others. Lovely! (I use agave syrup to make it vegan, which works brilliantly; I imagine maple syrup would be nice too. Also have now made it with ground hazelnuts added – yum yum YUMMM) Thank you again! x

    • Fabulous!!! Thank YOU for the feedback! I really appreciate it and I am glad you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try. x

  • Designs By Korey-Linn

    What do you use for the coconut cream? Do you use canned coconut milk or canned coconut cream? I’ve always Used the full fat canned coconut milk when coconut cream is needed but I’ve read online recently that there are cans available for purchase of just the cream. I’ve only seen them online though & not in the stores but they would be helpful. Have you ever used any & if so what brand?

    • I use the full fat cream but I think the milk will work to if you leave it in the fridge and only use the solid component. I hope this helps. x

  • Heidi

    This sounds fabulous! Can you tell me approximately how many servings this will make? I am planning to make it for a small group. Thanks!

  • Tammy Robinson

    so do you use whole can or do you only scoop out the firm stuff ??? am a little confused

    • The one I use has very little liquid, it may depend on the brand. If there is any more than a tablespoon of liquid I would only use the solid component. I hope this helps. x

  • Carrie Hudson

    Delicious! Might be an even yummier treat with some cacao nibs sprinkled on top! Quick and easy, and I even had an emergency coconut can chilling just for a dessert emergency!

    • Laughing. I have that emergency can too! I am glad you enjoyed it. x

  • Samantha

    Hubby whipped this up last night – winner!! Rich, delicious, lovely light and creamy mousse texture, super quick to make. Brilliant!

  • Rebecca

    Hi Bianca, I’m just starting out exploring alternative options for foods I can make for myself and my family. I find your receipe suggestions are wonderful! (thank you) Can you tell me what sort of processor you use? I’m wanting to buy one to be able to make a lot of the foods you have on your blog, but the choice is overwhelming. Thanks kindly, Rebecca

  • Rhonda Meyer

    Hi there, just wondering when you are going to put a print button on your recipes please.

    • Hi Rhonda, as I said on the facebook thread I do not have any plans to do any work or make any changes on my website in the foreseeable future. Sorry I haven’t been more help. Many of the recipes are available in hard copy in my books. Enjoy your day, Bianca

  • Reannan Gibson

    Hi, just wondering if I could use this as an icing for cupcakes? TIA I love your recipes :).

  • KT

    I made this twice. The first time the coconut cream hadn’t solidified enough and some liquid got in and it was like a thick-shake. So I put it in the freezer and it basically became like the dairy-free ice cream we buy and we scoffed the lot and it was yum. Then I made it properly and it was even better. We all liked it more than the usual chocolate avocado mousse we had been making.