SPOILER ALERT: This dairy-free and vegan chocolate mousse involves NO tofu, NO avocado, NO aquafaba and NO praying that the coconut cream will whip up properly. It is luxuriously rich with that dreamy fluffiness of traditional mousse. It is SUBLIME.

When I set out to make a dairy-free and vegan chocolate mousse, I deep-dived Google and Pinterest and came across a multitude of recipes using one of the four aforementioned ingredients: avocado, silken tofu, aquafaba (brine from canned chickpeas) and whipped up coconut cream. But I really, really wanted to create a version that steered clear of all of them. I wanted a recipe that uses more conventional dessert ingredients AND a fool-proof method, while still achieving a mousse that delivers the same intense chocolate flavor with a billowy texture that slightly melts on the tongue. No compromise.