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!
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 :-)
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.”
Elana says
Thanks Pam!
Pam says
I think ghiradelli chocolate chips are dairy free. That’s what a gluten free/lactose free friend told me.
IxchelsSong says
Isn’t all dark chocolate dairy free?
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.
Elana says
Thanks Gwen!
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.)
Elana says
Thanks Pam!
Elaine says
Thanks for a non-agave recipe!
Elana says
You’re welcome Elaine! Here’s a link to my Keto Diet Recipes page, none of those recipes contain agave or any other sweeteners!
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
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!!!
Elana says
Kari, I look forward to sharing as much info as possible with you :-)
Jen @ keepitsimplefoods says
This looks like a dream!
Becky @ artphotowalldecor.com says
I think this is definitely worth a try. The photo looks delicious!
FoodFitnessFreshAir 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!