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.
Dairy-Free Chocolate Mousse
Ingredients
- ¼ cup water
- ¼ cup coconut sugar
- 1 cup chocolate chips
- 4 large eggs, separated
- ½ cup cream from full fat coconut milk
Instructions
- In a medium pot heat water and coconut sugar to boiling
- Remove pan from stove and cool coconut sugar mixture for 8 minutes
- Add chocolate, stirring until melted
- In a separate bowl, beat egg yolks until pale yellow
- In another medium bowl beat egg whites to stiff peaks
- Stir egg yolks into chocolate mixture in pot
- Stir egg whites into chocolate-yolk mixture until well combined, then stir in coconut cream
- Spoon mousse into jars
- Place in refrigerator overnight to set
- Garnish with chocolate if desired
- 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!
TR says
This is totally awesome. I really want to make these!
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.
Thanks!
Carys says
I have heard that Native Forest brand coconut milk is in a BPA free can, but you would have to check with the company yourself to confirm. I think I read about it over at Kelly’s website: The Spunky Coconut because she looks for products in BPA free containers. Hope that helps.
Pookie says
You don’t want to cook the eggs.
Monica says
Yes, what about cooking the eggs?!?!
Elana says
Monica, mousse recipes call for raw eggs :-)
Monica says
Anyone know about cooking the eggs?!?
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! :)
Elana says
Becca, I haven’t tried this with agave so not sure, if you do please let us know how it goes :-)
Amanda Khan says
OMG. It looks so creamy! I’m making this stat!
glutenfreeforgood 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. =)
Thanks!
Melissa
Naomi 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.
Elana says
Naomi, here’s a link to my Keto Recipes Page for you:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Sonya Mills 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%)
*organic
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.
Elana
Sonya Mills says
Elana,
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
~Sonya
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!!
Mercedes 2 Cultivating Consciousness 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?
Elana says
Mercedes, I haven’t tried this with agave so not sure, if you do please let us know how it goes :-)
Nancy McGlinchey says
Can you substitute organic coconut oil as the coconut fat?
Elana says
Nancy, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Nourished on a Budget 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!