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
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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Making this now for morning tea tomorrow, thanks again! Love choc mouse and am allergic to refined sugar. Can’t wait. For those of you in Oz Aldi coconut cream is the best for the thick white stuff. Don’t need to refrigerate and basically the whole can is solid!
If the hole can is cream, how much of it would be used for one recipe of mouse?
Tried it at the Mannaz school today. We Loooooooove it!! We did use agave syrup instead of honey.
Can’t wait to try this for a dinner party. Because of some of your recipes I’ve shared with them, I have 2 good friends who have gone gluten-free and are benefitting from a lot less health issues. Not to mention they love the recipes. Thank you for your efforts and time to get us great tasting GOOD food.
How great is that, Heather? You’ve shown them the light! Thanks so much for taking the time to share that. :)
quick question- if we use a can of coconut cream how many ounces would we need? Thanks
If it’s just the cream, you’ll need 11 to 12 ounces.
Do you think it would work if you used sweetened dark chocolate and left out the honey? I’ve never seen unsweetened chocolate here in Australia.
Do you think the honey does something to the thickening? By that I mean, do you think another sugar/substitute would work? Obviously it provides some liquid/moisture. I’m trying to think of a lower carb trade-out. LOVE your recipes! Thanks for all your hardwork – and to your family for being guinea pigs!! ;)
You need the honey, Deborah, or another liquid sweetener of similar viscosity. I don’t think there’s a substitute that you’d like. Sorry!
again seriously – YUM!
I’m dairy free-could I use unsweetened raw cacao powder in lieu of the cocoa and raw cacao nibs in place of the chocolate? If not, any suggestions to make it dairy free?
Jaimie, by definition, everything “Paleo” must be dairy free. Unsweetened chocolate is dairy free. You cannot use raw cacao nibs, no. Cocoa powder, likewise, is dairy free.
Ok!! Thanks so much! I was just diagnosed with a dairy allergy and that rules out most of my favorite desserts–looking forward to trying this!!
YUM!!! I cannot wait to try this one.
Is there a substitute for the coconut cream? My daughter is allergic to coconut in any and all forms, even as an oil in scented candles.
I recommend your trying the regular chocolate mousse recipe in this chocolate mousse cake. This recipe relies very heavily on coconut cream so if you can’t have it, it’s really just not for you!
thank you for another delicious looking paleo recipe Nicole! Getting so hot here…glad it’s no-bake!
Oh my gosh I just made this and everybody loves it, especially my Dad. I’ll probably have to make it again tomorrow Nicole, that’s how amazing the reviews are that I’m getting. Thank you so much for a fast and reliable Paleo dessert! :)
Sounds like a new staple, Mena!
This looks perfect! I’ve made mousse using avocado but am itching to try the coconut milk version. It looks so silky smooth and rich! Definitely the perfect healthy treat for these hot days we’ve been having!