Creamy Vegan White Chocolate Mousse

I’ve always had a sweet spot for chocolate mousse, but when I decided to try eating more plant-based foods, I thought I’d have to say goodbye to this creamy dessert. Then I discovered vegan white chocolate mousse, and let me tell you – it’s become my go-to treat when I’m craving something sweet. The best part? Most people can’t even tell it’s dairy-free.

I love making this mousse when friends come over for dinner, especially those who are skeptical about vegan desserts. There’s something really fun about watching their faces light up after the first spoonful. And unlike traditional mousse that can be tricky to get right, this version is pretty forgiving and comes together in just a few steps.

Want a dessert that’s light and airy but still feels indulgent? This is it. Plus, you can make it ahead of time and let it chill in the fridge while you focus on other things. Trust me, whether you’re vegan or not, this white chocolate mousse is worth trying.

What Kind of Vegan White Chocolate Should I Use?

Finding the right vegan white chocolate is key to making this mousse shine. Regular white chocolate contains milk products, so you’ll want to look specifically for dairy-free or vegan versions, which are typically made with cocoa butter, sugar, and rice or coconut milk powder instead of dairy. Most natural food stores carry brands like iChoc, Dee’s, or Loving Earth, and you can usually find them in the specialty chocolate section of larger supermarkets. Just make sure your chosen white chocolate melts smoothly – some vegan brands can be a bit grainy, so it’s worth checking reviews or asking for recommendations at your local store. If you can’t find vegan white chocolate locally, there are several reliable online retailers that ship these specialty products.

Options for Substitutions

Making this vegan mousse but missing some ingredients? Here are some helpful swaps you can try:

• Aquafaba: This is a key ingredient that can’t really be substituted as it’s essential for the mousse texture. If you don’t have canned chickpea liquid, you can also use the liquid from other white beans like cannellini beans.
• Vegan white chocolate: This is another must-have ingredient, but you can use different brands. Just make sure it’s actual vegan white chocolate and not white baking chips, as the texture won’t be the same.
• Plant-based whipping cream: Any plant-based whipping cream works here – coconut, soy, or oat. Just make sure it’s the whipping kind, not regular plant milk.
• Vanilla sugar: Easy swap – use regular vanilla extract or vanilla paste. Use about 1/4 teaspoon if substituting for vanilla sugar.
• Lime juice and zest: Lemon works just as well here, using the same amounts. You can also skip the citrus if you prefer a pure white chocolate taste.
• Icing sugar: If you’re out of icing sugar, blend regular granulated sugar in a food processor until powdery. Use the same amount.

Watch Out for These Mistakes While Making

The trickiest part of making vegan white chocolate mousse is working with aquafaba – if your chickpea liquid isn’t whipped to stiff peaks (about 5-7 minutes of whipping), your mousse won’t achieve that light, airy texture we’re after.

Temperature control is crucial when melting vegan white chocolate – it can burn easily, so use a double boiler or microwave in 15-second intervals, stirring between each burst, and stop heating as soon as it’s 90% melted (the remaining pieces will melt from the residual heat).

When folding the whipped aquafaba into the chocolate mixture, be gentle and patient – rushing this step by mixing too vigorously will deflate all the air bubbles you’ve worked so hard to create, resulting in a dense rather than fluffy mousse.

For the best texture, make sure all your ingredients are at room temperature before starting, and remember to chill the mousse for at least 4 hours (preferably overnight) to allow it to set properly.

What to Serve With Vegan White Chocolate Mousse?

This light and creamy dessert pairs wonderfully with fresh berries – I especially love adding raspberries or strawberries for a pop of color and tartness that balances the sweetness. A sprinkle of toasted coconut flakes or crushed pistachios on top adds a nice crunch that complements the smooth texture of the mousse. For a cozy coffee shop vibe at home, serve this mousse alongside a hot cup of espresso or your favorite herbal tea. If you’re feeling extra fancy, you can add a few mint leaves as garnish and maybe even a drizzle of dark chocolate sauce on the plate.

Storage Instructions

Chill: Once you’ve made your vegan white chocolate mousse, pop it in the fridge in an airtight container. It’ll stay fresh and tasty for up to 3 days. The texture is usually best within the first 24 hours, so try to enjoy it sooner rather than later!

Make Ahead: You can prepare this mousse up to a day in advance if you’re planning for a special occasion. Just keep it covered in the fridge until you’re ready to serve. The lime zest might lose a bit of its zing over time, so you could add a fresh sprinkle just before serving.

Serve: Take the mousse out of the fridge about 5-10 minutes before serving to let it soften slightly – this brings out the best flavor and texture. I don’t recommend freezing this dessert as it can affect the smooth, airy texture we’re going for.

Preparation Time	20-30 minutes
Cooking Time	0-0 minutes
Total Time	480-600 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 3-5 g
• Fat: 25-30 g
• Carbohydrates: 55-60 g

Ingredients

• 3 tablespoons plant-based whipping cream
• 1 teaspoon vanilla sugar (or vanilla essence)
• 60 grams vegan white chocolate (approximately 2.2 oz)
• 1 teaspoon lime juice
• Zest from 1/2 to 1 lime
• 0.5 dl aquafaba (liquid from canned chickpeas, about 0.2 cups)
• 1 tablespoon icing sugar

Step 1: Whip the Aquafaba

Begin by ensuring your mixing bowl is completely clean and dry, as even a small amount of water can affect the aquafaba.

Add the aquafaba to the bowl.

Use a hand mixer on the highest speed to whisk the aquafaba for 1 minute.

Add lime juice and continue whisking for another minute.

Gradually incorporate the powdered sugar and continue whisking for an additional 8-10 minutes until stiff peaks form.

You should be able to turn the bowl upside down without the mixture moving.

Step 2: Prepare the Whipped Cream Mixture

In another bowl, add the vegan whipping cream.

Whisk it with a hand mixer for a few minutes until it begins to thicken.

Add lime zest and vanilla sugar, then whisk for another minute to combine the flavors fully.

Step 3: Integrate Vegan White Chocolate

Melt the vegan white chocolate slowly to avoid burning.

Pour the melted chocolate into the whipped cream mixture while continuously whisking to ensure a smooth integration between the chocolate and the cream.

Step 4: Fold in the Aquafaba

Carefully fold in the whipped aquafaba into the cream/chocolate mixture in thirds.

Start by adding ⅓ of the aquafaba, gently folding to maintain the airy texture.

Repeat this process with the remaining aquafaba until fully combined without deflating the mixture.

Step 5: Chill the Mousse

Pour the mousse evenly into two glasses or your preferred serving dishes.

Cover the glasses with plastic wrap or a lid and allow them to chill in the refrigerator overnight or for at least 8 hours.

This will help the mousse to set and develop its flavor.

Step 6: Serve and Decorate

Before serving, top the mousse with fresh raspberries, pomegranate seeds, or any preferred toppings that add color and flavor.

Enjoy your delightful vegan chocolate mousse!