Recipe: $2.99 | Per Serving: $1.50 | Yield: 2
This luscious Vegan Paleo Chocolate Mousse is made with just FOUR simple ingredients and no dairy or eggs whatsoever. The perfect 2-person dessert for Date Night, Self Care Sunday, or Valentine's Day!
This post was originally published in February of 2014. Photos are new and the recipe has been slightly updated. Enjoy!
Usually chocolate mousse is a combination of fluffy eggs, cream, and melted chocolate, but I love that I have found a way to whip up a delicious dairy-free alternative in just a couple of minutes!
How to Make Dairy-Free Chocolate Mousse
There are two basic stages here.
- Whip the coconut cream until fluffy.
- Make a chocolate syrup with maple syrup, cocoa powder, and a little vanilla extract.
(I love starting with the maple chocolate syrup over at 100 Days of Real Food. Just cocoa and maple syrup. SO DELICIOUS.)
You can also choose to use melted chocolate as your base rather than the syrup, but using the syrup is easier, and results in fewer overall ingredients, which is especially good if you're working with any dietary restrictions or allergies.
I am a big fan of combining chocolate and raspberry, so I topped ours with some freeze-dried raspberry shavings and fresh raspberry. Feel free to go with shredded coconut, strawberries, or more whipped coconut cream if you'd prefer!
This paleo chocolate mousse recipe is:
- super simple with just 4 ingredients!
- fast, taking only 5-15 minutes
- dairy-free, gluten-free, Vegan, and Paleo
- rich, decadent, and chocolatey!
While this is great right away, I recommend storing this in the fridge until you're ready to eat. You can also make these ahead and freeze them, just be sure to give them time to thaw for a few hours in the fridge before serving.
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Paleo Coconut Dark Chocolate Mousse
- 1 can coconut milk or 1 cup canned coconut cream, nothing added, no gums or stabilizers
- 3 Tablespoons maple syrup
- 2 Tablespoons dark chocolate cocoa powder
- ¼ teaspoon vanilla
- pinch of sea salt
- optional toppings: freeze-dried raspberry shavings chocolate shavings, fresh raspberries
- If you have the chance, place the canned coconut milk in the fridge overnight. This helps separate the coconut water from the coconut cream. Pour off the non-fatty coconut water, we're just using the cream.
- In a small bowl, combine the cocoa powder and the maple syrup. Stir until it transforms into a syrup. Add in the vanilla and a pinch of sea salt.
- Measure 1 cup solid coconut cream into a large clean bowl (a chilled bowl works well here). Using a stand mixer or handheld mixer, whip until light and fluffy, about 2-3 minutes. You want it to form mostly stiff peaks, so you may have to whisk it for longer.*see blender option in notes
- Once coconut cream is airy, add the chocolate syrup and fold it in so as not to lose the air from the coconut cream.
- Pour into 2 large ramekins or mugs (or 4 small). Tap them gently on the counter 2-3 times to settle, then place in the freezer for 1 hour or the fridge for at least 4 hours or until ready to serve.
- To serve: garnish with chocolate shavings, freeze-dried raspberry shavings, fresh raspberries, or even shredded coconut.
- Pour coconut cream in blender and blend on high until it is uniform. Add syrup and blend until lighter and fluffier, and beginning to thicken a bit.
- Place in serving bowls in freezer for 1 hour to set and solidify.