Chocolate Chai Mousse

Chocolate Chai Mousse

Anything chai just tastes better this time of year, and when it’s paired with sweet chocolate, it makes for the most delicious seasonal dessert. As you may have seen, this holiday season we’re sharing a Plant-based Holiday Recipe Guide in efforts to inspire connection with loved ones shared over flavorful food and beverages. After enjoying the decadent Winter Warm Carrot Galette, finish off the meal with this mouthwatering mousse. If you give it a try yourself, be sure to share a photo with us on social media by tagging @sogoodsoyou.

Chocolate Chai Mousse

*Makes 2- 8 oz. portions of mousse


  • 1 14 oz. can full fat coconut milk, refrigerated overnight
  • ¼ C raw cacao or good cocoa powder
  • ½ tsp. Chai spice or pumpkin spice blend
  • 1 tsp. Agave
  • ½ tsp. vanilla extract


  1. Open can of coconut milk, do not shake it up and scoop out the solid portion of coconut cream into a mixing bowl.  Reserve the leftover coconut milk for thinning the mousse if needed.
  2. Whip coconut cream with an electric mixer until it starts to fluff up.  If it is too thick add a little of the reserved coconut milk.   
  3. Add vanilla and agave and whip again until fluffed up. 
  4. Fold in Cacao and spices with rubber spatula
  5. Re-whip mixture until fluffy adding more reserved coconut milk if too thick.  At this point it should resemble whipped cream.  
  6. Taste for sweetness and add more agave or spices if needed.
  7. Portion into serving dishes and refrigerate for at least 2 hours. Can be made up to two days ahead and reserved covered in the refrigerator.
  8. Garnish with toppings of your choice,  pistachios, freeze-dried raspberries or little amaretto cookies or biscottis make nice options.

Special thank you to our chef advisor, @jessipeine, for crafting these delicious recipes. Click below to check out one of the other holiday recipes!

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