Luscious 20-minute chocolate coconut mousse is a no-bake wonder that tastes like it took hours. Heavy cream, coconut oil, and chopped chocolate melt into a glossy base, then set into a rich, velvety mousse in the fridge. It makes eight servings and keeps beautifully for days.
Craving a rich, velvety chocolate dessert but short on time? This luscious Chocolate Coconut Mousse is your answer! Ready in just 20 minutes from start to finish, this no-bake wonder uses the microwave to create a decadent treat that tastes like it took hours. It’s the perfect last-minute dessert for satisfying any sweet tooth.
Ingredients
• 4 cups / 960 ml heavy cream
• 2 ounces / 57 g (2.01 oz) coconut oil
• 3 ounces / 85 g (3 oz) semi-sweet chocolate, chopped
• 1 teaspoon / 5 ml (0.2 fl oz) coconut extract
• 1 tablespoon / 7 g (0.25 oz) unsweetened cocoa powder
• ¼ cup / 35 g (1.23 oz) chopped peanuts, optional for garnish
Instructions
1. Directions
2. In a large, microwave-safe bowl, gently warm the heavy cream for 60-90 seconds, or until it is warm to the touch but not boiling.
3. Add the coconut oil and stir until it has completely melted into the cream.
4. Whisk in the chopped chocolate and unsweetened cocoa powder until well combined.
5. Microwave the mixture in 30-second intervals, stirring thoroughly after each one, until the chocolate is fully melted and the mixture is smooth and glossy. This should take about 60-90 seconds in total.
6. Stir in the coconut extract. If you prefer nuts mixed in, add them now.
7. Carefully pour the mousse into individual serving bowls or ramekins and refrigerate for at least 2 hours, or until firm.
Nutritional Information
• Serving Size: 1 serving (makes approx. 8)
• Calories: 450 kcal
• Fat: 42g
• Carbohydrates: 8g
• Sugar: 5g
• Protein: 4g
• (Note: Values are estimates and may vary based on specific used.)
Pro Tips
• For the best flavor and texture, use a high-quality chocolate bar (at least 60% cacao) instead of chocolate chips, which can contain stabilizers.
• To prevent the chocolate from seizing or burning, do not overheat the mixture. Stirring well between short microwave bursts is key to a smooth consistency.
• For a lighter, airier texture, allow the mixture to cool to room temperature, then whip with an electric mixer for 2-3 minutes until it lightens in color before chilling.
• Garnish just before serving with toasted coconut flakes, chocolate shavings, or fresh berries to complement the rich chocolate flavor.
FAQ
Q: Can I use chocolate chips instead of a chopped chocolate bar
A: For the best texture, it is recommended to use a high-quality chopped chocolate bar. Chocolate chips often contain stabilizers that can prevent them from melting as smoothly, which can affect the final consistency of the mousse.
Q: How do I get a lighter and fluffier mousse
A: To achieve a lighter, airier texture, allow the prepared mixture to cool to room temperature. Then, use an electric mixer to whip it for 2-3 minutes until it lightens in color before pouring it into bowls and chilling.
Q: How long does this chocolate coconut mousse need to set
A: You should refrigerate the mousse for a minimum of 2 hours, or until it becomes firm and is fully set before serving.
Q: What are some good garnish ideas for this mousse
A: Besides chopped peanuts, you can garnish this dessert just before serving with toasted coconut flakes, chocolate shavings, or fresh berries to complement the rich chocolate and coconut flavors.
Pro Tips
- Use a good quality chocolate bar of at least 60% cacao rather than chocolate chips. Chips contain stabilizers that interfere with the smooth, glossy melt.
- Heat the mixture in short 30-second microwave bursts, stirring thoroughly between each. Overheating is how chocolate seizes, and stirring is what keeps it smooth.
- For a lighter, airier mousse, let the mixture cool to room temperature, then whip with an electric mixer for 2-3 minutes until it pales before chilling.
- Stir in the coconut extract only after the chocolate is fully melted. Adding it early lets the flavour cook off against the warm cream.
- Refrigerate at least 2 hours until firm, and garnish just before serving with toasted coconut flakes, chocolate shavings, or fresh berries. Chopped peanuts can go into the mousse itself for crunch.
Frequently Asked Questions
Can I make this chocolate coconut mousse ahead of time?
Absolutely. It needs at least 2 hours in the fridge to set anyway, and it keeps for several days covered. Add the garnish just before serving so it stays fresh.
Can I freeze the mousse?
Yes. Freeze it in individual portions and thaw in the fridge for a few hours. The texture firms up like a dense chocolate cream and still tastes rich.
Why did my chocolate mixture seize or go grainy?
Almost always overheating. Warm the cream gently and melt the chocolate in short 30-second bursts with thorough stirring between each until the mixture turns smooth and glossy.
Is this mousse keto-friendly?
It's a rich keto dessert: 8g carbs per serving against 42g fat and 4g protein, mostly from heavy cream and coconut oil. The semi-sweet chocolate is the main carb source.
Recipe card below.
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Luscious 20-Minute Chocolate Coconut Mousse
Ingredients
Method
- Directions
- In a large, microwave-safe bowl, gently warm the heavy cream for 60-90 seconds, or until it is warm to the touch but not boiling.
- Add the coconut oil and stir until it has completely melted into the cream.
- Whisk in the chopped chocolate and unsweetened cocoa powder until well combined.
- Microwave the mixture in 30-second intervals, stirring thoroughly after each one, until the chocolate is fully melted and the mixture is smooth and glossy. This should take about 60-90 seconds in total.
- Stir in the coconut extract. If you prefer nuts mixed in, add them now.
- Carefully pour the mousse into individual serving bowls or ramekins and refrigerate for at least 2 hours, or until firm.
- Garnish just before serving with toasted coconut flakes, chocolate shavings, or fresh berries to complement the rich chocolate flavor.
