Paleo Chocolate Mousse

Smooth and creamy Paleo chocolate mousse, made with chocolate, coconut cream, cocoa powder, honey and vanilla. Just blend it and let it set!

This Paleo chocolate mousse is made with just a few simple ingredients. It just happens to be dairy-free, refined-sugar-free, gluten-free, grain-free, blah-blah-blah free.

I bestowed upon it the Paleo name. Congratulations, rich, healthy chocolate mousse!

I specify Dutch-processed cocoa powder in the ingredients, but you don’t absolutely have to use it. I do find that the chocolate mousse has a smoother, more pure chocolate taste if you do.

I’ve also used Hershey’s extra dark cocoa powder with great results. It’s a blend of natural and Dutch-processed cocoa powders, and it has a very, very dark, almost black color.

I’ve also tried replacing the honey with an equal amount, by weight, of maple syrup. The resulting mousse is softer and more pudding-like, as the syrup is thinner.

Remember that you must use coconut cream for this recipe, not light coconut milk which has a much higher water content. Coconut cream is the solid in a can of full-fat canned coconut.

In this recipe, we use only the cream. Thai Kitchen brand coconut milk and Whole Foods 365 brand coconut milk both work well consistently for this application.

So Delicious brand “Culinary Coconut Milk” also works great for the coconut cream portion. It comes in an 11 fluid ounce container and can be used as you would a 14-ounce can.

Trader Joe’s also sells coconut cream alone. It contains significantly less liquid and doesn’t need to be refrigerated for it to separate. There is usually a bit of liquid, though, that should be poured off.

I’ve tested the recipe with each type of coconut milk and/or cream I recommend. The So Delicious one was the thickest, and it was my favorite.

Every variation set up properly, though. Using another brand of canned coconut milk that doesn’t reliably separate in the refrigerator is the only way you can really go wrong.

I haven’t tried transferring the Paleo chocolate mousse to popsicle molds and freezing it as fudge pops. And I can’t figure out why I’m still talking to you instead of getting right on that…

Links:
How to make coconut whipped cream
Dutch-processed versus natural cocoa powders
Weck Miniature Tulip Jars