This fudgy, vegan chocolate mousse is blissfully chocolatey and secretly healthy! Cooked apples act as a base for rich dark chocolate, while the pistachios add a delightful crunch. Once chilled, it sets to a soft, pudding-like texture.
If you’re a chocolate lover looking for an easy, no-bake dessert that’s actually healthy, this vegan chocolate mousse is a little bit like a magic trick.
It’s made with just dark chocolate, apples, extra virgin olive oil, and pistachios. Combined with melted chocolate, the natural pectin in cooked apples helps the mixture set, once chilled, to the most luscious mousse—you won’t even detect their flavor!
Another perk is that this chocolate treat requires minimal effort. It sets up in the fridge without baking—just slice and serve when you’re ready! Serve it as is, or dress it up with a sprinkle of sea salt for an extra special touch.
Table of Contents
Ingredients for Vegan Chocolate Mousse
This healthy chocolate mousse is as simple as it gets, made with just four ingredients. Here’s what you’ll need:
- Dark Chocolate: Rich, intense, and slightly bitter dark chocolate is the star of this no-bake mousse. I call for chocolate chips for convenience, but a chopped chocolate bar would work just as well. The higher the cacao percentage, the less sweet and more intense the flavor. I recommend using chocolate that’s at least 70% cacao for this recipe.
- Apples provide natural sweetness and structure without adding an obvious apple flavor. Read on for more info about the best apples for this recipe.
- Extra Virgin Olive Oil: Just a drizzle of extra virgin olive oil adds silkiness to the chocolate mousse. I love using our Private Reserve here for its floral, fruity flavor which I think pairs so well with chocolate.
- READ MORE: Olive Oil 101: Everything You Need to Know
- Pistachios add a crunchy, nutty contrast that makes each bite of this chocolate mousse recipe even more satisfying.
How to Make Vegan Chocolate Mousse
This Chocolate Mousse recipe comes together easily with no baking required. Here’s the process step by step.
- Cook the apples: In a medium saucepan over medium-high heat, add 3 to 4 peeled, cored, and chopped apples (about 1 pound) with ¼ cup water. Cover and simmer until very soft, about 15 minutes.
- Melt the chocolate: About 3 to 4 minutes before the apples are done, add 1 cup (8 ounces) dark chocolate (70% cacao) chips to a heatproof bowl with 1 tablespoon extra virgin olive oil. Place the bowl over the steaming apples and stir until melted and smooth.
- Blend: Drain the apples and transfer them to a food processor. Pour in the melted chocolate and blend until smooth.
- Prepare the pan: Line a loaf pan with parchment paper, leaving some overhang on the sides. Sprinkle 1 cup chopped pistachios evenly on the bottom.
- Assemble and chill: Pour the chocolate-apple mixture over the pistachios, smoothing the top. Cover and refrigerate for at least 3 hours or overnight until set.
What Apples to Use
For this molded mousse, you’ll want to choose apples that hold their shape when cooked rather than breaking down into mush.
Firm, sweet apple varieties like Gala, Honeycrisp, and Fuji, are great choices—they soften just enough while still maintaining some structure, which helps with the final texture of the mousse. If you prefer a less sweet dessert, try Pink Lady or Granny Smith apples which have a more tart flavor and hold their shape well, even when cooked. Keep in mind they will make the mousse slightly more bitter.
Avoid apples that break down easily, like McIntosh and Red Delicious, which tend to quickly turn into applesauce when cooked. Their high water content can make the mousse too runny. Stick with firm, crisp apples for the best results!
Make it Your Own
It’s easy to customize this recipe to suit your taste and what you’ve got on hand. Here are a few options you could play with.
- Use a different nut: Swap pistachios for almonds, hazelnuts, or walnuts for a different flavor and texture. Or, for a nut free version, use cacao nibs.
- Add a hint of spice: Stir in a pinch of baharat, ground cinnamon, or a dash of Aleppo pepper to the melted chocolate.
- Make it extra indulgent: Drizzle the finished mousse cake with melted chocolate or a spoonful of honey before serving.
- Try a citrus twist: Add a little orange zest to the melted chocolate for a bright, citrusy contrast. Or skip the nuts and top it with candied orange peel.
- Serve in individual portions: Instead of a loaf pan, divide the mousse mixture into small ramekins or pretty jars for single-serving desserts.
What to Serve with Vegan Chocolate Mousse
This chocolatey mousse is a lovely contrast for something light and refreshing to balance out the decadence.
A cup of Arabic Tea with Fresh Mint is my go-to—its warm, aromatic flavors cut through the richness beautifully. For a complete dessert spread, serve this mousse alongside Fruit Salad with Citrus-Honey Dressing for a bright, juicy contrast.
How to Store Vegan Chocolate Mousse
Leftover chocolate mousse stores beautifully in the fridge! Just cover it tightly or transfer the slices to an airtight container, and it will keep for up to 4 days.
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Vegan Chocolate Mousse
Ingredients
- 1 pound (3 to 4) apples, peeled, cored, and diced
- 1 cup roughly chopped pistachios
- 1 cup (8 ounces) dark chocolate chips (at least 70% cacao)
- 1 tablespoon extra virgin olive oil
Instructions
- Cook the apples. In a medium saucepan, add the apple chunks and about ¼ cup water over medium-high heat. Simmer, adjusting the heat as necessary, until the apples are super tender, about 15 minutes.
- Prep the pan. While the apples cook, line a loaf pan with parchment paper, leaving the edges out on all sides so you can lift the mousse out of the pan using the sides of the parchment paper. Spread the pistachios over the parchment in the bottom of the pan.
- Melt the chocolate. Add the chocolate and extra virgin olive oil to a medium heat-safe bowl. About 3 to 4 minutes before the apples are ready, place the bowl on top of the saucepan with the apple (you’ll use the steam from the apples to melt the chocolate). Stir the chocolate until fully melted and smooth.
- Blend. Drain the apples and add them to the bowl of a food processor fitted with an S blade. Pour in the melted chocolate. Puree until the mixture is smooth; there may still be a bit of texture, which is fine. Pour the apple and chocolate mixture into the prepared pan.
- Chill and serve. Refrigerate the mixture for at least 3 hours or overnight. When the mixture has hardened slightly to a mousse or pudding consistency, it is ready! Carefully remove it from the pan using the parchment paper on both sides. Flip it onto a plate and peel the parchment away to serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- For neat slices: Once refrigerated, this mousse will have a soft, pudding-like consistency. If you want it to be firm enough to slice, you can stick it in the freezer for 30 minutes or so. You’ll then want to let the slices soften slightly for the best texture.
- Storage: Leftover chocolate mousse stores beautifully in the fridge! Just cover it tightly or transfer the slices to an airtight container, and it will keep for up to 4 days.
Nutrition
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