Chocolate chia pudding mousse is a smooth, blended version of chocolate chia pudding. There’s no chia seed texture, just a classic creamy mousse consistency that you’ll love!
For those who love the idea of chia pudding but don’t love that tapioca-like texture, this recipe was made for you. It’s a blended version of my super popular chocolate chia pudding recipe turned into a beautiful mousse.
And a healthier, dairy-free version of mousse that tastes like a chocolate dream.
If you’ve tried any of my chocolate dessert recipes such as my paleo chocolate zucchini bread or paleo brownies, you’ll know that I never compromise flavor. And this recipe is no different. It’s rich, creamy and indulgent.
Top it off with my homemade coconut whipped cream and fresh chocolate shavings for a match made in heaven. Now let’s get into it.
Chocolate Chia Pudding Mousse Ingredients
Lucky for you, this recipe comes together with just a few staple ingredients. In fact, you probably have them already stocked in your pantry. Here’s what you’ll need to blend together:
- Dairy-Free Milk – 2 cup (I like to use cashew milk or almond milk for this recipe)
- Chia Seeds – 1/2 cup
- Cacao Powder – 1/4 cup
- Maple Syrup – 1/4 cup
- Vanilla Extract – 2 teaspoon
Toppings are completely optional, but why not add more fun, right? Here are my suggestions for the ultimate flavor combination.
- Coconut Whipped Cream: Add a dollop of this on top for extra creaminess.
- Chocolate Shavings: I like to use a bittersweet chocolate, with 50-60% dark chocolate.
- Fruit: Raspberries and strawberries pair nicely with chocolate.
- Nuts: Chopped pecans (or any nuts) are delicious, giving a contrasting crunch with every bite.
Tips for Blending the Mousse
The key to blending chia pudding is having a minimum amount of ingredients in your blender. You need a minimum amount to allow the blades to properly blend everything together. I’ve chatted about this before on my Vitamix tips video.
That’s why this recipe is a double version of my regular chocolate chia pudding recipe. The larger quantity just blends better.
As soon as you’re done blending, you’ll see it’s immediately thickened. That’s thanks to the chia seeds. It will firm up a smidge more after chilling.
How Long Will it Last?
The mousse will last for 4-5 days in the fridge. You could always make a double or triple batch though and freeze in individual portions for several weeks or longer. This is perfect for when the chocolate cravings strike (wink wink). Just thaw and enjoy!
More Chia Pudding Recipes
If you’re a chia pudding lover like I am, you won’t want to miss my other recipes.
- Pumpkin Pie Chia Pudding Mousse
- Peanut Butter And Jelly Chia Seed Pudding
- Blueberry Chia Pudding With Figs And Hazelnut
- How To Make Chia Seed Jam
- Brownie Trifle
Description
Ingredients
- 2 cup dairy-free milk
- 1/2 cup chia seeds
- 1/4 cup cacao powder , or cocoa powder
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Garnish
- coconut whipped cream
- chocolate shavings
- chopped nuts
- strawberries, (or other fruit)
Instructions
- Add all of the ingredients to a high-powered blender.
- Blend on high for a minute, or until the pudding is creamy.
- Transfer the pudding to a bowl, cover and chill at least 4 hours.
- Serve the chocolate chia mousse with a dollop of coconut whipped cream, chocolate shavings, and chopped nuts.
Lisa's Tips
- Don't reduce the quantity (i.e. cut it in half) or there won't be enough ingredients to blend properly in a blender.
- You can certainly double or triple the recipe though for a party or gathering!
Nutrition
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I make this a lot. Delicious. Who knew chia seeds could taste so good.
Glad you’re loving this chia pudding mousse, Lori!