Creamy, decadent, chocolatey mousse. It was one of my favorite desserts growing up. My mom would make it in these beautiful glass dishes, topped with whipped cream and chocolate shavings. It was such a simple dessert, but it always looked fancy to me. As a mom raising 3 kids, these food memories are even more important to me today. Each dish conjures up a special time and place in mind, taking me back to a snapshot of my childhood where food was always prepared and presented with so much love. I wonder if the food I make will stir up nostalgia some day in my kids.
I don’t make baked goods or even treats, for that matter, very often. I am a savory cook and love to make meals. When it comes to dessert, it’s not something I do a lot. My kids love my Pumpkin Chocolate Chip Muffins this time of year (I make them weekly October through December), and there is a certain chocolate chip cookie (from Vegan Cookies Invade Your Cookie Jar) that I bust out more often than not, but otherwise, I leave the baking for special dinners, holiday meals, and specific occasions because well, I am too busy cooking the main meal!
As a result, chocolate mousse is not something my kids are as familiar with as when I was a kid. After brainstorming this recipe, I am not sure why not. It is so easy! Just four ingredients! I can prep it in under 10 minutes, and let it refrigerate while I prep dinner. Dinner and dessert? This chocolate mousse is going to make me a rock star in my home!
Dairy-Free Pumpkin Chocolate Mousse
- 1 cup chocolate chips
- 1/2 cup coconut cream
- 1 cup pumpkin puree
- 2 tablespoons pumpkin pie spice
Melt the chocolate chips with the coconut cream in a saucepan over medium heat.
When melted and combined, stir in the pumpkin and the pumpkin pie spice.
Pour the mousse into small ramekins and refrigerate at least 2 hours.
Top with dairy-free whipped cream and mini chocolate chips.