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.

Dairy-Free Chocolate Mousse

Ingredients
Serves:
8
Print Recipe
Instructions
  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!

Comments

86 responses to “Dairy-Free Chocolate Mousse”

  1. 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. 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. 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. 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. 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.

    • This happened to me too – the majority was liquid underneath. Did you figure out why/how to avoid this?

      • Candace, when the mousse is saved overnight it will deflate. Best to serve this recipe right after it is made :-)

  6. 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. 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. 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. 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. 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

      • 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 :-)

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Recipes » Desserts » Dairy-Free Chocolate Mousse