Cauliflower Chocolate Mousse

I know cauliflower in dessert sounds questionable. I was skeptical too. I first made this cauliflower chocolate mousse on a day when I wanted something rich and chocolatey but did not want heavy cream, eggs, or avocado. I also wanted a dessert my kids would eat without asking what was in it. After blending it up and letting it chill, I took one bite and honestly laughed. It tasted like chocolate pudding. Smooth, rich, and not even slightly vegetal.

This recipe has become one of my favorite healthier desserts. It is simple, dairy-free, and feels indulgent without being overcomplicated. If you are looking for a healthy chocolate mousse that actually tastes good, this one is worth trying.

Affiliate Disclosure: This post may contain affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you.

Why Cauliflower Works in Chocolate Desserts

Cauliflower has a very mild flavor once cooked. When it is blended thoroughly, it completely disappears into the chocolate. What it adds is structure and creaminess, similar to heavy cream in traditional mousse.

The cocoa powder and melted chocolate dominate the flavor, which is why using a good quality cacao powder makes a noticeable difference in the final result. The end texture is closer to a cauliflower chocolate pudding at first, but it firms up into a thick, spoonable mousse as it chills.

If you enjoy recipes where vegetables disappear into familiar foods, you may also like my hidden veggie pasta sauce, which uses the same idea of blending vegetables until they are completely undetectable.

A Healthier Chocolate Mousse Option

This recipe is a great alternative if you are trying to make healthier dessert choices. It uses simple, whole food ingredients and does not rely on cream or eggs. Compared to traditional recipes, this healthy chocolate mousse is lighter while still feeling satisfying.

Cauliflower adds fiber without changing the taste, and the sweetness can be adjusted depending on whether you use maple syrup or honey. It is also naturally dairy-free, making it a good option if you are avoiding dairy but still want something rich.

If you enjoy naturally sweetened desserts, my sweet potato brownies pair well with this mousse for special occasions.

Cauliflower Chocolate Mousse Recipe

Ingredients

• 1 cup cooked cauliflower florets, steamed or boiled
• 1 cup full fat coconut cream, chilled and solids only
• 1/4 cup maple syrup or honey
• 1/2 cup dairy-free chocolate chips
• 2 tablespoons almond milk
• 1/8 cup cacao powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

This mixture will look very liquid when it first comes out of the blender. That is normal. It needs time in the refrigerator to fully set.

1. Steam or boil the cauliflower until very soft. Drain well and allow it to cool slightly.
2. Add the dairy-free chocolate chips and almond milk to a heat-safe bowl. Melt gently using a double boiler or short microwave intervals, stirring often so the chocolate does not burn.
3. Scoop only the solid portion of the chilled coconut cream into a high-speed blender. Discard or save the liquid for another use.
4. Add the cooked cauliflower, melted chocolate, maple syrup or honey, cacao powder, vanilla extract, and salt to the blender.
5. Blend on high until completely smooth and creamy. Stop and scrape down the sides as needed using a silicone spatula.
6. Taste and adjust sweetness if needed.
7. Transfer the mixture to serving dishes and refrigerate for at least 2 hours, preferably 4 hours, until fully set.

Important Texture Notes

• This mixture will be very liquid when first blended. This is normal. It must chill in the refrigerator for a minimum of 2 hours, but 4 hours is ideal for a thick, scoopable mousse texture.
• A high-speed blender is essential. Using a lower-powered blender can result in a chunky or grainy texture that will not smooth out, even after chilling.

Dairy-Free Chocolate Mousse That Is Actually Creamy

Many dairy-free chocolate mousse recipes turn out thin or grainy. The key to this one is texture control and using a high-speed blender. A powerful blender is essential for breaking down the cauliflower completely so the mousse turns out smooth instead of chunky.

Full fat coconut cream provides richness while the cauliflower thickens the mixture as it chills. Be sure to use only the solid portion of chilled full fat coconut cream for the best results.

FAQ: Cauliflower Chocolate Mousse

Can you taste the cauliflower?
No. When blended properly, the chocolate completely masks the cauliflower flavor.

Is cauliflower chocolate mousse healthy?
It is a healthier alternative to traditional mousse since it is dairy-free and made with whole food ingredients.

Is this the same as cauliflower chocolate pudding?
The texture starts out like pudding but firms up into a mousse as it chills.

Do I have to use coconut cream?
Yes. Full fat coconut cream is important for richness and structure.

How long does it last in the fridge?
Store covered in the refrigerator for up to 4 days in an airtight glass container.

Print Recipe

Cauliflower Chocolate Mousse

Creamy, dairy-free cauliflower chocolate mousse that tastes like chocolate pudding. Healthy, kid-approved, and easy to make. Chill 2–4 hours for perfect texture.

Ingredients

• 1 cup cooked cauliflower florets steamed or boiled
• 1 cup full fat coconut cream chilled and solids only
• ¼ cup maple syrup or honey
• ½ cup dairy-free chocolate chips
• 2 tablespoons almond milk
• ⅛ cup cacao powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Steam or boil the cauliflower until very soft. Drain well and allow to cool slightly.
• Add the dairy-free chocolate chips and almond milk to a heat-safe bowl. Melt gently using a double boiler or short microwave intervals, stirring often so the chocolate does not burn.
• Scoop only the solid portion of the chilled coconut cream into a high-speed blender. Discard or save the liquid for another use.
• Add the cooked cauliflower, melted chocolate, maple syrup or honey, cacao powder, vanilla extract, and salt to the blender.
• Blend on high until completely smooth and creamy. Stop and scrape down the sides as needed using a silicone spatula.
• Taste and adjust sweetness if needed.
• Transfer to serving dishes and refrigerate for at least 2 hours, preferably 4 hours, until fully set.

Notes

This mixture will be very liquid when first blended. This is normal. It must chill in the refrigerator for a minimum of 2 hours, but 4 hours is ideal for a thick, scoopable mousse texture.

A high-speed blender is essential. Using a lower-powered blender can result in a chunky or grainy texture that will not smooth out, even after chilling.

Store covered in the refrigerator for up to 4 days.

Nutritional Information (Per Serving)

• Calories: 240 kcal
• Fat: 19 g
• Saturated Fat: 12 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Sugar: 13 g (from maple syrup/honey and chocolate chips)
• Protein: 3 g
• Sodium: 25 mg

Notes:

• Nutritional values are estimates and may vary depending on the exact brands used.
• Using maple syrup vs honey will slightly change the sugar content.
• For lower sugar, reduce the sweetener slightly or use a sugar-free chocolate chip alternative.

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.