Hot Chocolate Strawberry Mousse — A Decadent, Allergen-Free Vegan Dessert
Hot Chocolate Strawberry Mousse is a rich and creamy layered dessert made with vegan chocolate, fresh strawberries, and a crunchy base. This vegan chocolate mousse recipe is allergen-free and perfect for Valentine’s Day or special occasions.
February 10, 2026
Start the month of love with something indulgent yet thoughtful. Hot Chocolate Strawberry Mousse is a beautifully layered dessert that combines rich chocolate, fresh strawberries, and a crunchy base for a truly irresistible treat. It’s elegant enough for celebrations yet simple enough to make at home.
What makes this hot chocolate strawberry mousse special is its balance of flavors and textures. The warm, silky chocolate layer pairs perfectly with the freshness of strawberries, while the crumbly base adds just the right amount of crunch. This vegan chocolate mousse recipe delivers comfort, sweetness, and a touch of romance in every spoonful.
Designed for allergy-conscious kitchens, this dessert works wonderfully as an allergen-free vegan dessert. Free from dairy, eggs, nuts, soy, and wheat, it allows everyone to enjoy a festive sweet without worry. Whether prepared for Valentine’s Day or a cozy family treat, this mousse is guaranteed to impress.
Hot Chocolate Strawberry Mousse — A Decadent, Allergen-Free Vegan Dessert
Serving
3 - 4 Glasses
Prep Time
15 min
Cook Time
15 Min
Total Time
30 min
Free From :
- Wheat-Free
- Peanut-Free
- Tree Nut-Free
- Dairy-Free
- Egg-Free
- Soy-Free
- Sesame-Free
- Fish-Free
- Shellfish-Free
Ingredients
- Graham crackers – 8–10
- Strawberries – 10–12, finely chopped
- Vegan butter (melted) – 1 tbsp
(or neutral-flavored olive oil) - Oat milk / rice milk / any vegan milk – 2 cups
- Chocolate chips – ½ cup
- Sugar – ¼ cup
- Corn flour – 4 tbsp
- Chocolate powder – 2 tbsp
- Coffee powder – 1 tsp
- Vanilla essence – 1 tsp
- Salt – ¼ tsp
Method
- Start by grinding the graham crackers into a fine powder. Transfer to a bowl, add melted vegan butter, and mix until combined.
- In a saucepan, bring the vegan milk to a gentle boil. Add sugar and mix well.
- Add corn flour, chocolate powder, coffee powder, salt, vanilla essence, and chocolate chips. Whisk continuously to avoid lumps.
- Cook on medium heat until the mixture thickens and starts coating the back of a spoon.
- To assemble, add a thick layer of the graham cracker mixture at the bottom of a serving glass. Press firmly.
- Add a generous layer of finely chopped strawberries and spread evenly.
- Top with the hot chocolate mixture.
- Refrigerate for 2–3 hours until fully set.
- Garnish with fresh strawberries, chocolate powder, or edible leaves before serving.
- Serve the hot chocolate strawberry mousse chilled.
Recipe Notes:
- Whisk continuously while cooking the chocolate mixture to avoid lumps.
- Use ripe strawberries for the best sweetness and flavor.
- Chill the dessert well for perfect layers and texture.
- You can assemble this vegan chocolate mousse recipe a day in advance.
- This allergen-free vegan dessert is ideal for parties and celebrations.
Conclusion:
Hot Chocolate Strawberry Mousse is the perfect combination of indulgence and inclusivity. Rich chocolate, fresh strawberries, and a creamy texture come together to create a dessert that feels luxurious yet approachable. As a vegan chocolate mousse recipe and allergen-free vegan dessert, it’s a thoughtful way to celebrate love, special moments, or simply your craving for something sweet.
FAQ
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It’s made with vegan milk, chocolate, fresh strawberries, and a crunchy graham cracker base.
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Yes, it is completely plant-based and dairy-free.
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Absolutely. It contains no wheat, dairy, nuts, soy, eggs, or sesame.
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Yes, it can be made a day ahead and stored in the refrigerator.
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Yes, hot chocolate strawberry mousse is perfect for Valentine’s Day and romantic celebrations.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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