Dairy-Free Chocolate Mousse

Dairy-Free Chocolate Mousse

Rich and creamy Dairy-Free Chocolate Mousse is made with antioxidant rich dark chocolate. Even better? It’s made with only 5 ingredients. This recipe calls for dark chocolate, coconut milk, eggs, coconut sugar, and water. That’s it! I like to make this dessert during the summer months since it does not require an oven, but it’s a fabulous dessert all year round!

Summer is moving along for us over here. The boys made over $300 at their lemonade stand last weekend during the Mapleton Hill rummage sale. They ran the stand with 2 other friends and baked tons of cookies from scratch for their little business. I was so proud of them. Maybe at their next stand they’ll sell this high-protein, dairy-free chocolate mousse! I would love that.

Print Recipe
Dairy-Free Chocolate Mousse
  1. In a medium pot heat water and coconut sugar to boiling
  2. Remove pan from stove and cool coconut sugar mixture for 8 minutes
  3. Add chocolate, stirring until melted
  4. In a separate bowl, beat egg yolks until pale yellow
  5. In another medium bowl beat egg whites to stiff peaks
  6. Stir egg yolks into chocolate mixture in pot
  7. Stir egg whites into chocolate-yolk mixture until well combined, then stir in coconut cream
  8. Spoon mousse into jars
  9. Place in refrigerator overnight to set
  10. Garnish with chocolate if desired
  11. Serve

Coconut cream is the semi-solid substance found on the top of a can of coconut milk. To ensure that you get a thick and solid coconut cream place a can of coconut in the refrigerator overnight, then scoop the cream off the top. Save the liquid at the bottom of the can for another use if you wish.

If you are on an egg-free diet, check out my Egg-Free Recipes page, as well as my Vegan Mocha Mousse recipe.

Here are some of my other paleo chocolate dessert recipes!


  1. Iv says

    I made this dessert last night and I found that it was too rich. I followed the recipe exactly like it said without making any changes..

  2. Jennifer says

    Is there anything I can use besides chocolate? My DD gets migraines and she is off chocolate, which seems to to help. I would love to make something like this, but I can’t figure out what to replace the star ingredient with! Any suggestions would be greatly appreciated.

  3. P says

    Everything you make is so sweet. Can you give any approx equivs to stevia in your recipes. I cannot have coconut anything but can have other alternative milks but all that sugar is not good and I can eat honey yucan nothing.

  4. Diana says

    This desert is so delicious. I used 65% dark chocolate. I shared it with my friends and they loved it. This is a must try!

  5. Libbie says

    This was a very good recipe. When I first made it the texture was very good and airy. After only about 3 hours it was firm enough to eat. The next day though it was liquidy on the bottom of the container it was in, like how the cream in a can of coconut milk separates from the liquid, but the solid part on top was still very tasty. Is this supposed to happen?
    Another thing, I used a cup of dairy free chocolate chips instead of chocolate chunks and thought the mousse was pretty sweet. I recommend leaving out the extra sugar if using chips.

  6. Tzipporah says

    I made this mousse with agave nectar and added a pinch of xantham gum to the egg whites and it was delicious! Thank u!

  7. Stephanie says

    Have you ever substituted any of the non-dairy items for the water? I’m afraid to put the chocolate in the water because it might seize up

  8. AudreyV says

    My family loved this mousse. And it was so easy to make. It was nice to make it a day ahead of time, so I wouldn’t have to think about it the next day. I made it for Easter and served sliced strawberries on top – yum!

  9. Marian Thompson says

    Seriously, this is the most delicious mousse I have EVER had! We are gluten and dairy free so this is a real treat! Honestly, I almost cried!

  10. Kristine says

    Thanks for the awsome new recipe, can’t wait to try it. Today I baked your chocolate cake, and can’t wait to dig into it either. I am concered with the Marshmellow frosting though, It’s only egg whites and Aguave, and doesn’t appear to be cooked, so how does that work, I thought there is a major concern for eggs that are not cooked. with Ecoli and other bad bacterias that make people die. I am also a nursing mom, and so I am wondering too if that would be a even higher risk for me eating it. I would really like to hear back from you Elana, Thanks

      • Elana says

        Hi! I use organic eggs and consume them raw all the time, often throwing them into smoothies for an added dose of unprocessed protein. However, everybody is different and reacts to foods differently. It is traditional for mousse recipes to have uncooked eggs in them :-)

  11. Sarah H says

    I found the chocolate mixture too thick to mix with the egg whites and lost a lot of volume. I’m wondering why the coconut fat is added after the egg whites -It would seem to me that the extra liquid would thin the chocolate and make it easier to mix with the egg whites. Thanks!

    • Elana says

      Sarah, if the chocolate mixture was too thick it likely means that your chocolate seized, that’s why cooling the coconut sugar mixture for 8 minutes is critical to this recipe. The coconut fat is fluffy rather than a liquid and this recipe works perfectly when it is stirred into the mixture after the egg whites :-)

  12. Daphne says

    Please tell me what the coconut fat is? It is not the same as coconut oil is it? I have a can of coconut milk but how do you get the “cream” from that? Pardon my ignorance! Once I find out about this I plan to try this scrumptuous pudding recipe.

    On another note, who can tell me how they keep/organize all these lovely recipes from Elane’s Pantry? I copy out all the ones that I think I’ll make and I’m getting mounds of paper, besides what I’ve filed in an enormous binder. They’re all so precious. Does anyone have any good ideas they can share about how they organize all these, or keep them in their computer?

    Thanks so much!

    • Pam says

      Regarding the coconut cream–I opened a can of regular coconut milk (not the “light” stuff) and just scooped out the cream. There was ample cream in my can.

      As for saving recipes, I have a folder on my computer for recipes. Within that folder I have many subfolders. You have to decide for yourself what you want to call each of your folders and subfolders. Perhaps, though, you could have a

      “Recipe Folder” then subfolder
      “Gluten Free” then subfolder
      “Elana’s Pantry” then subfolders
      1 “Deserts”
      2 “Crackers”
      3 “Breads”
      or whatever makes sense to you.

      You can also have subfolders that say, “Good” “Okay” “Icky” “Haven’t Tried.”

  13. Pam says

    I think ghiradelli chocolate chips are dairy free. That’s what a gluten free/lactose free friend told me.

  14. Gwen says

    I use Rapunzel chocolate bars. It is dairy and soy free. It tastes awesome.
    I have to wonder why companies use soy, if it’s not necessary.
    I don’t see dairy on the ingredient list, but if you are concerned I’d email the company. Amazon sells it too.

  15. Pam says

    My daughter may be sensitive to Cane Sugar. So, no chocolate chips or any sweetened chocolate for us. I made this tonight and instead of 1 cup chocolate chips I used:

    8 Tablespoons Earth Balance Spread
    14 T Cocoa powder (pure powder, not hot cocoa mix.)
    11 T palm sugar.

    I melted the earth balance in the microwave, added the palm sugar then cocoa powder and mixed. I followed the rest of the directions exactly except it didn’t sit overnight. Our eggs are from our chickens so are pretty big.

    This was truly awesome. When I first mixed it all up, it tasted like chocolate coconut. Interestingly, 5 hours later when we ate it the coconut taste was gone.

    One comment on the cocoa powder. I had measured 15 T of the cocoa into a bowl then changed my mind on how much to start with. I remeasured it out of the bowl and ended up with a fair amount left even though I used 14 T. So, maybe sifting it would equal the amount I used. I’d say experiment with it and see how much you like.

    Since we weren’t sure how this would turn out, I also made a crustless (we’re also going almond free right now) strawberry pie. Plus I made whipped cream with the coconut palm sugar. The whipped cream had a caramel flavor to it. Everyone LOVED the whipped cream. We had pie, chocolate mousse, and whipped cream on every plate. What decadence!!!

    (I use my adaptation of a Joy of Cooking strawberry pie recipe. The glaze is mainly blended strawberries with a bit of sugar and corn starch. Best strawberry pie I ever had when you use table sugar. Okay, but not as good, when made with palm sugar.)

  16. Kari Schmitz says

    As a brand new dairy and gluten free person, I look forward to learning so much from you! These look absolutely scrumptious- thank you!!!

  17. says

    A make a vegan version of this with silken tofu, and it’s every bit as rich and decadent as the traditional cream-filled mousse. I’d love to see some of this at a lemonade stand!

  18. adriane says

    Love your recipes!
    I have two questions about this one:
    Do you turn the heat back on after you add the eggs? I can’t imagine them cooking otherwise.
    And, have you thought of any substitutes for canned coconut milk. We’ve been trying to eliminate BPA from our lives, and canned coconut milk is one of the most highly contaminated canned goods, so we no longer purchase it.


  19. Becca says

    OK! Three things… 1) This looks amazingly good just like everything else you have made and put recipes up for. I have had amazing succcess with your recipes and I never quite feel so guilty eating them because of the healthy ingredients. 2) We can use Agave instead of Palm Sugar? If so, does that change the recipe at all? 3) What exactly is fat from coconut milk?

    Thanks Elana! :)

  20. says

    I’m getting hooked on this string of amazing desserts! First that apple blackberry crisp and now this. Wow, I’m impressed. I’m saving these recipes for summer dinner parties. =)

  21. says

    I’d love some sugar free recipes! I’m currently not able to have any sugar in any form. Eggs are fine though and lots of protein is always great.

  22. says

    NOT dairy free!

    Elana – I hate to tell you this, but the recipes you share as dairy-free that use the Dagoba dark chocolate chips are NOT dairy free. That was a costly mistake I made – trusting you instead of reading the package – at the health food store last weekend. Very disappointed and concerned for others that might trust your dairy free seal of approval for these chips and purchase them from Amazon (where their ingredients are NOT shown.)

    The ingredients on my bag of Dagoba’s Chocodrops (dark chocolate chips 73% cacao):
    Organic dark chocolate (cacao beans*; cane sugar*; cacao butter*; non-GMO soy lecithin)
    Milk* (less than 0.1%)


    Last I checked, even 0.1% of milk is still dairy and as someone whom I’m sure understands the importance of even trace amounts of gluten, that trace amount of milk matters. Please, please, please don’t state that these are dairy free and then link to an amazon page that doesn’t even show the ingredients.

    • elana says

      Dear Sonya,

      Thanks for your comment. The ingredients in this product have been recently changed to include dairy; it was formerly dairy free and I had been in touch with the company about this issue many times.

      That said, each time I write a recipe, I do not contact the manufacturer of the ingredients in that recipe for product information. Product formulations do change. Therefore, all of my links are references and suggestions.

      On this site I provide over 500 recipes free of charge. Currently there is no advertising.

      I devote and invest a great deal of time here. As a reader, you are invited to take a glimpse into my kitchen and try my family’s recipes. It is the responsibility of the reader to look out for their allergies and constantly check ingredients. This is something that I do for my family. Your family is blessed that you do it for them.

      I will be going through the 500 recipes on this site to amend/edit each one that contains Dagoba.

      Thanks again for taking the time to speak out; I greatly appreciate it.


      • says


        Thanks so much for your comment and for the recipe update. I know you can’t be responsible for products changing and I apologize if my reaction was over the top. In re-reading your recipe, the recipe itself is dairy free, assuming you can find chocolate chips without dairy. I’ve not been successful with this, but grabbed some Enjoy Life chips that seemed to be safe at the same time I grabbed the Dagoba chips. It was *totally* my fault for not reading the bag before purchasing – and I’m all the more aggravated with myself because I specifically did not order them off Amazon since I couldn’t read the label. (2 months into food intolerance issues at my house and I got a little sloppy…)

        As a chocoholic who is now dairy, corn & gluten free I am very grateful for the time and energy you put into your site and have enjoyed the availability your recipes as a base for my creative license. That gratitude didn’t come out in my initial comment. I’ll look for the 2 types of chips you mentioned and see if they are suitable for me. I definitely want to find a way to make this even if it means making my own chocolate chips from cocoa powder and coconut oil. :-)

        Thanks again

        • Joelle says

          I buy a brand of chocolate chips called Guittard, and they come in a red foil wrapped package. They are made in a gluten and peanut free facility, and the vanilla is made with actual vanilla not from any grain – not even corn. So basically it is corn free too. Unfortunately for me, my problem is the sugar!!

  23. says

    I LOVE LOVE LOVE LOVE chocolate mousse! Or I should say lovED, back when I ate dairy. I’m very excited at the idea of making a DF version. I can’t find coconut sugar where I live and haven’t ordered it yet, but like you, I dont mind agave. Any idea how much agave you would use instead of the coconut sugar?

  24. says

    Sandra, the fat is usually already separated when you open a can of coconut milk. It’s very firm and floats to the top of the can, so it’s fairly easy to fish it out with a rubber spatula and leave the watery part behind. Pretty nifty!

    Elana, this recipe looks amazing!

  25. Tammy H. says

    Yum! I am really enjoying te recipes I’ve tried. We are grain free and I really try to limit dairy and no longer use any Cain sugar products. For me, grains & sugar trigger major migraines & major depression. This sounds fabulous. The agave & honey (in limited amounts) seem to be okay. I’m assuming it has to do with blood sugar spikes. How does the coconut sugar compare with agave? Thank you so much for all of your healthy recipes. I’m eagerly awaiting the arrival of your book, tomorrow. :)

  26. says

    I can’t wait to try this Elana. I make dairy-free chocolate pudding for the kids all the time, but this would be a wonderful change. I’m wondering if it would set up firm enough to fill a lightweight chocolate cake recipe I have? Hmmm. Looks like I will be doing some experimenting!

  27. says

    I wanted to take the time to say thanks for the 3 cookbooks you donated to our group and the signed copy you addressed to me personally. As soon as I’m finished my weight losse diet (5 lbs. to go) I will be cooking up a storm!

    The two dieticians in our group were going to use theirs for coulseling newly diagnosed celiacs. Therefore, I think you’ll have some exposure in our little town. Also, the chef who prepared our meal borrowed another member’s copy for his personal use. He is a very popular and successful caterer in our town.

    We wish you great success with your cookbooks!

    Susanne Dickerson

  28. Holly says

    This recipe is perfect for my daughter who is cow milk free (goat works for her but she hates it). I am wondering how many cans of coconut milk it takes to get that much fat- two maybe?

    • Katie says

      I get a solid cup out of a standard can of coconut milk. I have a great vegan brownie recipe that uses the coconut “cream” in place of the eggs and butter.

        • Katie says

          I just open it. All the fat (I prefer the word cream) rises to the top. Just scoop it out. I don’t pre-chill it or anything. Just make sure you buy regular and not Lite (which just has more water added) and don’t shake it up a bunch (although this doesn’t really incorporate it…I always have to stir or whisk if I want to just use the coconut milk normally.)

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