this velvety, fluffy mousse is made with coconut milk, making it a dairy free option as well as a refined sugar free option. it’s got a dose of cacao powder to give it that chocolate flavour and colour.
This is one of those desserts that looks (and tastes) extremely decadent, while also being extremely easy to make. Aka the best of both of worlds. Aka you need to make it at your next dinner party, or if you’re like me and have been introverted lately, the next weekend you feel like treating yourself to something delicious (so what I am saying is, no occasion necessary).
This is one of those grain free, refined sugar free desserts that even the white sugar, gluten-eating folks will love because it’s just that creamy and delicious and luxurious (all adjectives needed).
Did I mention it comes together in no time- like, under ten minutes, and then you just have to play the waiting game aka be productive doing other things, while it sets.
Also, let’s not forget the fact that this cacao mousse looks freaking beautiful once it sets! It will impress your guests or yourself. I swear. You can smooth out the top with a spatula and give it a nice swirl, and once it sets fully in the fridge, it’ll be smooth and solid, no jiggle.
Once you dig in with a spoon, you’ll see how fluffy and thick it is – it’ll get a bit softer once it comes out of the fridge obviously, so do not take it out until the last second, this is not the type of dish that needs to sit on the counter for any amount of time. From fridge to mouthes (or perhaps, bowls before mouthes).
On top of the fact that you can make this in no time, as long as your coconut milk is already cold, the recipe itself is super simple – four ingredients total! Coconut milk, honey, cacao and pure vanilla extract. That’s all you need.
Finally, there are some additional options for how you can serve this – you could do some coconut whipped cream for an extra dose of creaminess and fluffiness, or you could serve it with some fresh berries to balance out the sweetness.
You need to try this dessert! Check out the full recipe below, and drop a comment if you love it. Follow me on Instagram @grainfreee for more recipes and food inspiration daily!
A few more recipes if you’re looking for some dessert inspo:
- CHERRY PIE COOKIES
- PEACHES N’ CREAM POPSICLES
- PECAN PUMPKIN “BROWNIES”
- BANANA BREAD CAKE WITH PECAN COCONUT CRUMBLE
- CHUNKY ROCKY ROAD COOKIES
dairy free chocolate mousse: ingredients
- 2 cans of coconut milk, refrigerated until cold (i use cha’s organic)
- 6 tbsp cacao powder (i use organic traditions)
- 4 tbsp honey
- 2 tsp pure vanilla extract
dairy free chocolate mousse: how to
- using a stand mixer, add the solid chunks from both cans of coconut milk – do not use the liquid that remains, set that aside for another use – you can freeze it for smoothies, sauces etc.
- add the cacao powder, vanilla extract and honey. begin mixing on medium.
- mix until everything is well combined, scraping down the edges of the bowl if needed.
- once it’s all well mixed, using a spatula, transfer the mousse into a medium-sized bowl, and place in the fridge for at least five hours – you can make this a day prior and allow it to cool for 24 hours, in the coldest part of your fridge, to ensure it’s fully solid.
- serve cold, you can always add some fresh berries to this as well!
dairy free chocolate mousse
Ingredients
- 2 cans of coconut milk, refrigerated until cold i use cha's organic
- 6 tbsp cacao powder i use organic traditions
- 4 tbsp honey
- 2 tsp pure vanilla extract
Instructions
- using a stand mixer, add the solid chunks from both cans of coconut milk – do not use the liquid that remains, set that aside for another use – you can freeze it for smoothies, sauces etc.
- add the cacao powder, vanilla extract and honey. begin mixing on medium.
- mix until everything is well combined, scraping down the edges of the bowl if needed.
- once it's all well mixed, using a spatula, transfer the mousse into a medium-sized bowl, and place in the fridge for at least five hours – you can make this a day prior and allow it to cool for 24 hours, in the coldest part of your fridge, to ensure it's fully solid.
- serve cold, you can always add some fresh berries to this as well!