Today, we celebrate a particularly delightful day: International Chocolate Mousse Day! While Easter festivities may have left us with an excess of chocolate to enjoy, I have the perfect solution to transform these leftovers into an irresistible creation.

In the enchanted world of chocolate mousses, there are numerous trends. Some prefer light, airy mousses made with whipped eggs and cream. Others, like myself, adore creamier, more indulgent mousses that offer a rich and creamy experience with every spoonful. And it is precisely in this second category that my recipe today falls. If you've dreamed of a dairy-free, egg-free chocolate mousse recipe, this one is for you.

But that's not all! This egg-free chocolate mousse not only delights the taste buds but also cherishes your well-being. It's allergen-free, vegan, high in fiber thanks to the secret ingredient, and free of refined sugar. Moreover, you have full freedom to adjust the amount of maple syrup according to your personal preferences, offering a customized taste experience.
This recipe embodies the perfect marriage of pleasure and health, and also provides a clever solution for recycling the excess chocolate accumulated during Easter festivities. So, with great joy, we invite you to dive into this chocolatey experience.

Get your whisks and pots ready! May this chocolate mousse delight and transport you to peaks of gourmet happiness.

Bon appétit! Thao

Chocolate Mousse Recipe without Eggs, without Milk, Vegan, and Allergy-Friendly

Preparation: 15 min
Yield: 4 servings
Prep in advance


  • 2 ½ cups (500 g) Butternut squash
  • ½ cup (125ml) sunflower seed butter (or nut butter such as hazelnut, etc.)
  • ¼ cup (60ml) coconut oil
  • 150g (about 5oz) dark chocolate
  • 3 tablespoons (45ml) maple syrup
  • 1 tablespoon cocoa powder



1. Line the bottom and sides of a mold with a strip of parchment paper, making sure to leave about 2 cm (1 inch) hanging over the edges.


2. Peel the Butternut squash and remove the seeds. Cut it into cubes and steam for 10 minutes.


3. In a double boiler, melt the chocolate, nut butter, and coconut oil. Mix well.

4. In the bowl of a food processor fitted with an S blade, add the Butternut squash cubes and the chocolate mixture. Add the maple syrup. Process at full speed for 2 minutes or until the texture is smooth and fine.

5. Pour the mixture into the mold and refrigerate overnight (24 hours).

6. Before serving, unmold and sprinkle with cocoa powder. Serve immediately.

Thao Nguyen