Chocolate Chia Pudding Mousse
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
Chocolate Chia Pudding Mousse
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!
I just finished making this, and it’s chilling in the fridge now. But, when I was pouring it into the bowl, I tasted it and it has a REALLY nutty flavor from the chia seeds. I can’t really taste the maple syrup either…I also used coconut milk instead of almond or cashew milk. Will my mousse still taste good if I let it chill overnight? Does the nutty flavor settle down and will the chocolate flavor come out more after its chilled?
Hi Tonia – Chia seeds don’t have a nutty flavor to me, but I know we all have different tastes. :) You can always add a bit more maple syrup and cacao powder though, even after it’s chilled, if you’d like it a bit sweeter.
This is so easy and delicious! Making it again tonight, for a girls’ night tomorrow. Thanks for creating it:)
Hi Cindy – This will be the perfect dessert for girls night! Can’t wait for everyone to try it :)
This recipe is delicious and so easy to make. I made it and my non dairy free friends couldn’t even tell the difference, which was a win in my book!
Hi Karina – Amazing! I’m glad this recipe fit all your friends’ diet needs :)
This recipe is so simple and delicious. It came out perfectly! I ended up using honey because I forgot to buy maple syrup and it was still amazing. I made Lisa’s cashew milk to use for this as well. Can’t recommend it enough!
Hi Mary – I’m glad this still came out well with the honey :)
STOP EVERYTHING YOU ARE DOING AND MAKE THIS RECIPE ASAP.
Lisa is a chia seed genius for figuring out that not only can you blend the chia seeds into a beautiful and delicious mousse, but that you can freeze it too. I’ve made this in larger batches and frozen in both half-cup and 1cup portions to take to school for busy mornings. Every. Single. Time. somebody asks me what deliciousness I’m eating and if they can’t have bite. They’re always shocked it’s so good and vegan.
The only edit I make to her recipe is use vanilla bean paste (instead of the extract) + add some instant coffee or espresso (whatever I have on hand) to give it a mocha-y taste.
This is one of my favorite recipes ever.
Hi Michelle – I am so glad you love this chia mousse recipe so much! Plus, I love the edits you’ve made with the espresso. I’ll definitely have to try that sometime :)
I am making this recipe right now and I’ve been blending forever and there is still very much a chia seed consistency.
Hi Kristen – Usually it’s not the blender, but in this case, it may be that the blender isn’t powerful enough. Otherwise, it should easily come out to a mousse like texture!
I have only recently come across you on you tube. I am overwhelmed with gratitude for all the wonderful things you are imparting. Both food and utensils and home.
Hi Mili – Welcome to the Downshiftology community! I’m glad to hear you’re loving everything so far from my recipes to lifestyle tips :)
Delicious! Satisfied my sweets craving without the guilt! Thank you!
Hi Amy – Healthy & delicious is the motto here at Downshiftology! :)
This was so simple and delicious! We made it for Thanksgiving and will make again soon. Thanks!
Hi Cindy – Glad you and everyone enjoyed this chia pudding during Thanksgiving :) Can’t wait for you to make this again.
Hi! I was wondering if it would be possible to substitute the dairy-free milk with normal or 1% milk. Would it have issues setting or blending?
Hi Aubrey – Yes! You can use regular milk instead of a nut milk for this recipe if you’d like :)
It’s my fav mousse recipe so far. It is easy to make, healthy and tasty.
Hi Niki – So glad you loved this mousse! It’s definitely a healthier alternative to regular mousse :)
Just made this and it is so delicious and easy! It is cooling in the fridge and I cannot wait to dig in
Yay, I’m happy you whipped it up! Enjoy digging into it. :)
Omg, I’m definitely saving this recipe for later. This chia pudding is what my dream looks like. I love its creamy mousse consistency. I’m planning to make this dessert for our friend’s gathering this week. This will be a guaranteed standout among other dishes on the table.
Lisa, thank you A LOT for sharing this treasure with us and all of your precious tips. The info you provide will surely help me a lot.
5 stars! Great job!
p.s. It seems that I’ve just fallen in love with your blog. Gonna browse it to explore more amazing recipes. Look forward to your new awesome ideas. Keep it up!
Thanks so much Ann for your kind words! I’m thrilled you’re loving all of my recipes and ideas. I hope you enjoy this chocolate chia pudding mousse! :)
Hi Lisa,
What do you think about adding a protein powder to this recipe? Do you think the texture/consistency will still be the same? Will it set okay? As a vegetarian I am always trying to find more ways to get protein in my diet but I am not a huge fan of just a plain protein shake.
Hi Sarah – yes, no problem! It should still set up just fine with the protein powder. And that’s a great way to sneak more in!
I made this and it never thickened. I’m thinking it might be the chia, idk. Any idea?
Hi Holli – I have some tips on my original “how to make chia pudding” blog post. Just search for chia pudding in the top search bar on my website. :)
Hi,
why do you use syrup and not honey? I think honey is much more “nutrient” than syrup?
Hi Lena – You can actually use either one :)
This looks delicious! I’ve never blended the chia seeds before but will try this next. What type of glass jars did you use for this chocolate pudding?
Hi Sharie- If you love regular chia pudding, you’re going to love this mousse version! As for the glass jars, they are the Weck Tulip Jars :) You can find them in the Shop page on my website!
Great thank you so much!
This looks absolutely lovely! I’m going to have to try it out soon.
Hi Daan – Great! Enjoy the recipe and do let me know how you end up liking it :)
Have you tried to make a chia chai pudding?
Hi Robin – I have not yet! But it’s definitely on my to-do list. If you’re looking for something a bit more cinnamony, I would try my pumpkin chia mousse :)
To reduce the sugar, can you reduce or eliminate the maple syrup or will that cause blending issues. Sometimes I would add a little coconut sugar but that does not have the consistency of maple syrup.
Hi Kathy – You can reduce the amount of maple syrup! 😊
Is there another option for the maple syrup? I’m new to the keto plan and wonder if I could use another sweetener…. :-)
Hi Linda – You can try using monk fruit or stevia, but you will have to play around with the measurement as those options are sometimes much sweeter than maple syrup! Do let me know which measurement ends up working out for you 😊
hi Lisa,
this looks amazing!
could you suggest an alternative for maple syrup that would be in line with Keto?
i’m sure i could sub in monk fruit/stevia, i’m just not sure of the quantity
cheers!
michael :)
Hi Michael – If you are using monk fruit or stevia, you might have to play around with measurements as they have a different sweetness level from maple syrup. But this is definitely do-able 😊 Do let me know which measurement ends up working for you as I would love to share with the rest of my keto followers!
Do the chia seeds still have the same benefits when blended? I thought they needed to stay whole to absorb the liquid and do their job with cleaning out your colon..
To the best of my knowledge, they still have the same benefits when blended. But you might want to investigate it further.
I’ve tried both chia pudding and chia mousse from your recipes and in both cases it set but was soupier than I like. If I want it to be thicker should I add more chia seeds?
Hi Theresa – If it was more on the soupier side, it might be your chia seeds itself. Brands of chia seeds as well as how long you’ve had them all can contribute to that problem. But, you can definitely try adding a bit more chia seeds if you’d like 😊
Hi Lisa.
Looks so good, I must try it as I do not like normal chia pudding.
Can I use dates to sweeten instead of maple sirup?
Thanks for all your recipes.
/Bettina
Hi Bettina – I have found a few followers don’t like the texture of chia pudding, so this is the perfect alternative :) As for the sweetener, you can use dates if you’d like! Just make sure it is blended well. Also, if you end up liking this mousse texture, be sure to try my pumpkin chia mousse!