Prep Time: 10 mins Chill Time: 2 hrs Total Time: 2 hrs 10 mins Yield: 2-4 servings
This rich and fudgy Chocolate Pumpkin Mousse is secretly dairy free, easy to make and is made with only 6 ingredients!
This Chocolate Pumpkin Mousse is so incredibly easy to make, and I bet you already have all the ingredients on hand.
This mousse is decadent and fudgy and you wouldn’t believe that it’s healthier than your typical mousse! Normal dairy filled mousse recipes typically call for heavy cream, sugar and egg yolks too. But we can achieve the same taste and texture with just 6 basic ingredients.
When I first tasted this mousse, the taste and texture reminded me of my Undetectable Dairy Free Fudge, but softer and more pumpkin-y.
Want more fall dessert recipes?
- Pumpkin Peanut Butter Chocolate Covered Frozen Bananas
- Pumpkin Ice Cream
- The Best Apple Crisp
- Gluten Free Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Biscotti
Ingredients in Chocolate Pumpkin Mousse:
Chocolate Chips- use your favorite chocolate chips, dairy free if need be. My favorites are Hu chocolate to make this refined sugar free, Enjoy Life which is allergy friendly, and even Tradere Joe’s Semi-Sweet Chocolate Chips which are now vegan.
Coconut Oil– use unrefined coconut oil so that there is no coconut taste or smell. This helps to smooth out the chocolate.
Pumpkin- use 100% pure pumpkin puree and not pumpkin pie filling.
Non-Dairy Milk- use your favorite kind- I used unsweetened original almond milk. If not dairy free, you can sub regular cow’s milk.
Maple Syrup- adds the perfect amount of sweetness.
Vanilla- make sure to use pure vanilla extract. Adds warmth and the perfect flavor complementing the chocolate.
Tools needed to make dairy free Chocolate Pumpkin Mousse:
- Measuring cups and spoons
- Non-stick saucepan or double boiler
- Spatula or whisk
- Mason Jars like these 8 oz ones to store the mousse in
How to make Chocolate Pumpkin Mousse:
Melt the chocolate: Melt the chocolate and coconut oil together.
Add the ingredients: Add the rest of the ingredients and mix together over low heat until all ingredients have combined.
Set: Transfer to a mason jar, or a jar with a lid, and chill in the fridge for at least 2-3 hours.
How to make Chocolate Pumpkin Mousse:
How to store leftover Chocolate Mousse:
This mousse keeps wonderfully in the fridge for up to a week since it’s already in a sealed jar.
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Want more delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Chocolate Pumpkin Mousse
Course: Dessert2-4
servings10
minutes2
hours2
hours10
minutesThis rich and fudgy Chocolate Pumpkin Mousse is secretly dairy free, easy to make and is made with only 6 ingredients!
Ingredients
1 cup dairy free chocolate chips*
1 Tablespoon coconut oil
1/2 cup non-dairy milk
1/4 cup pumpkin puree
2 Tablespoons maple syrup
1 teaspoon vanilla
Directions
- Melt the chocolate and coconut oil together.**
- Add the rest of the ingredients and mix together over low heat until all ingredients have combined.
- Transfer to a couple of mason jars, or a jar with a lid, and chill in the fridge for at least 2-3 hours.
- Enjoy!
Recipe Video
Notes
- *see above for my favorite chocolate recommendations for this recipe
- **I am able to do this by carefully melting the chocolate chips and coconut oil over low heat in my non-stick saucepan by constantly stirring to not let it burn. If your pan is not non-stick, melt over a double broiler and add the ingredients in that. If you use a microwave to melt the chocolate, you can either transfer the melted chocolate to a non-stick saucepan and add the rest of the ingredients, or mix them together in the melted chocolate bowl if it is warm enough for the ingredients to come together.
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