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!
This recipe looks really good and healthier than my usual chocolate pudding. I have all the ingredients in my kitchen and I can’t wait to try it. But, I was wondering if I could use my stick blender instead of the blender ?
Yes, that should work!
Hey! I tried chia mouse at a restaurant the other day and it was delicious. If I do not have non dairy milk on hand, could I use regular milk?
Yes, you can use regular milk!
I only use organic cacao and although I use maple syrup in many things I’m cutting calories right now as I have a few pounds to lose so I used pure organic stevia. The consistency is spot on but since cacao I has a richer flavor then cocoa, in the future I will reduce it a bit.
Hi Lisa, this looks delicious like so many of your recipes. I love your YouTube channel also! A suggestion, if one is starting from scratch and doesn’t have the non-dairy milk already made, it would be great if this recipe started with those ingredients so we could make this in one process. Bonus, you only have to clean the Vitamix once!
ABSOLUTELY DELISH!! Tastes just like chocolate pudding, but with chia in it. I made this version – used macadamia nut milk for dairy free milk, used 1/4c unsweetened cocoa and 1/4c dark cocoa, subbed 1/4 tsp of almond extract in with 1 3/4 tsp vanilla. I topped it with a dollop of Silk brand non dairy Heavy Whipping Cream and sprinkled some cacao nibs. HEAVENLY!!
Glad you enjoyed this chocolate mousse Bridget!