from our cocoa kitchen · SURFSTR
Vegan Chocolate Mousse with Cocoa Butter
Cocoa butter and alkalised SURFSTR cocoa blend with agave and coconut milk into a dense, glossy mousse. No eggs, dairy or oven are needed; it sets overnight in the fridge.
- Active preparation
- 10 min
- Cooking / baking
- 5 min
- Resting / chilling
- 480 min
- Total time
- 495 min
8 portions, about 97 g each
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare the ingredients
Bring the coconut milk to room temperature. If it has separated into a firm cream and liquid, blend briefly until smooth. Weigh the cocoa butter, sift the SURFSTR cocoa and measure the agave.
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Melt the cocoa butter
Warm a little water in a saucepan. Set a heatproof glass bowl over it without letting the bowl touch the water. Stir the cocoa butter occasionally until fully melted, then remove the bowl from the heat.
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Whisk in agave and cocoa
Whisk the agave syrup into the melted cocoa butter. Add the sifted SURFSTR cocoa in portions and whisk until the mixture becomes a smooth, glossy paste.
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Emulsify with coconut milk
Pour the warm cocoa mixture into the smooth coconut milk in the blender. Blend on high for about 60 seconds, until evenly dark and glossy. Do not start with ice-cold coconut milk, which can make the cocoa butter set too quickly.
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Fill the glasses
Divide the mousse evenly among eight small dessert glasses or ramekins of about 90–110 ml. The surface may smooth out slightly as it chills.
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Chill until set
Cover the glasses and refrigerate for at least 8 hours, preferably overnight. Serve cold straight from the glasses; no extra garnish is needed.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 1712 kJ / 409 kcal | 1767 kJ / 423 kcal |
| Fat | 38.7 g | 39.9 g |
| of which saturates | 26.6 g | 27.4 g |
| Carbohydrate | 14.2 g | 14.6 g |
| of which sugars | 11.1 g | 11.4 g |
| Fibre | 3.4 g | 3.5 g |
| Protein | 2.7 g | 2.8 g |
| Salt | 0.02 g | 0.02 g |
Estimates, not laboratory measurements. Per 100 g is based on an estimated finished weight of 775 g for 8 portions. EU carbohydrate values exclude fibre. SURFSTR does not publish cocoa saturates, sugars or salt in the retrieved table; these three fields reuse explicitly labelled proxy values from the saved shared-v4 high-fat alkalised cocoa cache. The original comparison-label URL was not retained; these are not SURFSTR product-label values.
Tips, storage and substitutions
Temperature
Use room-temperature coconut milk. Very cold milk can make the cocoa butter set as soon as the warm mixture is blended in.
Storage
Keep covered in the refrigerator and use within three days. Do not leave the mousse at room temperature for long periods.
Substitutions
Do not swap cocoa butter directly for coconut oil: the fat profile and set will change. Maple syrup changes flavour and nutrition and is not included in this calculation.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa