Vegan chocolate mousse

By Abbey Sharp
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Vegan chocolate mousse

This vegan chocolate mousse is topped with macerated berries, mint and basil for extra flavour brightness.




  • 200 grams dark chocolate vegan, and dairy free, if desired
  • 1 can of coconut milk refrigerated to let the cream rise
  • 2 tablespoons extra virgin olive oil
  • Fleur de sel to taste

Macerated berries

  • 2 cups sliced strawberries
  • 2 cups raspberries
  • 4 teaspoons maple syrup
  • 2 tablespoons basil chiffonade
  • 2 tablespoons mint chiffonade

To serve

  • Additional extra virgin olive oil
  • Fleur de sel


  1. Place the chocolate in a heatproof glass mixing bowl, and place it on top of a small saucepot filled an inch-high with water. Bring the water to a simmer, and allow the chocolate to gently melt while stirring often. Allow the chocolate to cool to room temperature.
  2. Transfer the coconut cream to a stand mixer. Once it has melted to room temperature, beat until fluffy and light. Beat in the extra virgin olive oil then fold in the chocolate. Add a pinch of fleur de sel.
  3. Meanwhile, in a bowl, mix together the berries, maple syrup and herbs. Allow them to mascerate for about an hour.
  4. When ready to serve, place a bit of the berries onto the bottom of four bowls, top with the mousse, and a bit more berries. Drizzle with extra virgin olive oil and top with a pinch of fleur de sel. Enjoy.


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