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Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.
- 2 5-ounce cans coconut cream, chilled
- 7 ounces semisweet chocolate, coarsely chopped
- ½ cup aquafaba (the liquid strained from one 15-ounce can chickpeas)
- ¼ teaspoon cream of tartar
- 6 tablespoons coconut or light brown sugar, divided, plus more for serving
- Six 4-ounce ramekins or one 7-inch ramekin
Open both cans of coconut cream and poke a hole into cream with a skewer or paring knife, going down to bottom of each can. The coconut cream will be a solid mass at top of can with a layer of coconut water suspended underneath. By poking a hole in the cream, you can drain off the separated coconut water. Pour out and discard (or drink!) all but 2 Tbsp. of the separated coconut liquid.
Heat chocolate, 2 Tbsp. coconut cream, and 2 Tbsp. separated coconut liquid in a medium heatproof bowl set over a small saucepan of barely simmering water, stirring occasionally, until melted and smooth. Chill remaining solid coconut cream until ready to serve.
Beat aquafaba, cream of tartar, and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form and mixture is tripled in volume, 7–8 minutes. Add 3 Tbsp. coconut sugar, 1 Tbsp. at a time and scraping down sides of bowl if needed, and beat until no specks remain and mixture is homogenous, about 3 minutes more.
Remove bowl from stand mixer. Using large circular strokes and going in the same direction, gently fold about one-quarter of whipped aquafaba into chocolate mixture with a spatula until incorporated. Fold in remaining whipped aquafaba in 3 more additions until incorporated and no streaks remain.
Divide mousse among ramekins and chill until set, at least 2 hours (longer if you're using a large ramekin).
Using an electric mixer on medium-high speed, beat reserved chilled coconut cream, 3 Tbsp. coconut sugar, and a pinch of salt in a medium chilled bowl until soft peaks form and no bits of coconut cream remain, 3–4 minutes.
Dollop mousse with whipped coconut cream and sprinkle with coconut sugar.
Do Ahead: Mousse and whipped coconut cream can be made 6 days ahead. Cover and keep chilled. You may need to beat the coconut cream to revive it.
Dairy Free Chocolate Coconut Mousse
This Dairy Free Chocolate Coconut Mousse is made with only 4 ingredients and it only has 2.1 g net carbs per serving. It’s the Perfect Easy to Make Keto & Dairy Free Dessert to Quickly Whip up for any Occasion! It’s a Light and Airy Mousse that’s So Creamy and Flavourful!
How To Make A Low Carb Dairy Free Mousse
To make this delicious Keto Dairy Free Chocolate Coconut Mousse, you start by placing the cans of full fat coconut milk in the fridge for 2 hours or overnight. Open the cans then drain off the liquid. (it helps to open the can upside down) In a large mixing bowl, mix the coconut cream, the powdered swerve and the vanilla extract using a mixer.
Once the cream has thickened, slowly sift in the cocoa powder. Mix until stiff peak form. Store in the refrigerator until ready to serve. Serve with dairy free whipped cream and fresh berries and/or shaved low carb chocolate.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.
On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Chocolate Coconut Moussier
1. Preheat oven to 350°F. Mix chia, syrup, and water, and allow to sit undisturbed for 5-10 min until it becomes gelatinous.
2. In a separate mixing bowl combine flour and salt. Mix in all ingredients until very crumbly.
1. Chill deep, narrow mixing bowl and beaters in freezer for 10 min. When working with cream, keep mixing bowl in an ice bath.
1. Spoon ½ tablespoon of coconut oil crumble in bottom of each ½ cup plastic babyfood container (bioplastic preferred) and lightly press to form crust.
2. Using large mouth piping spout, pipe filling into containers.
3. Sprinkle chocolate, then coconut, then lime peal on top of each dessert.
4. Store in fridge or freeze and allow to thaw. Serve chilled and enjoy!
If bulk full-fat coconut cream from coconut milk cannot be found, here's how to make it. Refrigerate coconut milk, unopened for at least an hour or 20 minutes in freezer. Be careful not to agitate the can b/c the fatter cream should be on top leaving thinner semi-transparent coconut milk-water on the bottom. Using a spoon, skim the cream off the top into a chilled mixing bowl, being sure not to collect any milk/water which will prevent the whipping process. 1 98-ml can of coconut milk will provide approx 1 cup of skimmed cream, which when fluffed will provide about 2 cups of whipped coconut cream.
4 INGREDIENT COCONUT CHOCOLATE MOUSSE
This is such an easy delicious dessert. The trick is to use full fat coconut cream that has been refrigerated. That gives this Mousse a rich decadent flavor and texture. Not to mention how elegant does this look!
Keep the coconut cream refrigerated and don’t shake the can. When you scoop out the cream there will be coconut water below. You can reserve the coconut water for smoothies.
I used baking cocoa powder. You can add more if you like the strong chocolate/cocoa flavor.
Also adjust the sugar, but I found that using 1/4 cup of powdered sugar has the prefect amount of sweetness. Keep in mind powdered sugar, confectioner sugar & icing sugar are all similar and either can be used in this dessert. Keep in mind if you get the sweetened can of coconut cream adjust the sugar you may not need the entire 1/4 cup of sugar.
I used strawberries but use whatever fruit you like.
You could also use this mousse as a filling in your favorite pie shell, or crush your favorite cookie like Oreo, gram crackers on top
Chocolate Coconut Mousse
Chocolate Coconut Mousse with a Pomegranate jello topping made with pomegranate juice. Silky smooth and creamy ideal for the Holidays or an everyday dessert.
The bonus in this recipe for Chocolate Coconut Mousse is that you can make the dessert way ahead of time !
Simply cover with a lid, or tightly wrap with plastic wrap. Once you are ready to serve, sprinke over the Pomegranate Arils (seeds) and voila, dessert is on the table.
White chocolate is my preferred chocolate. Mousse just happens to be one of my favorite desserts as well.
Therefore it is no coincidence that I love this easy, make-ahead friendly dessert. And of course I am a huge anything-coconut lover as well.
Instead of making the chocolate mousse with coconut milk, you can also use coconut cream instead for a richer mousse.
However, I prefer a lighter type of dessert especially during the holidays as the main meals are usually quite rich.
Another plus on this recipe is that you can change the Pomegranate Jello Topping to just about anything you prefer or for a special occasion.
Pomegranate is just so delicious and always a Christmas favorite. For a bit of additional color add in a Mint leave. Red, white and green &ndash perfect Christmas colors.
Here is a list of the ingredients needed to make a Chocolate Coconut Mousse and the Pomegranate topping:
(scroll down to the printable recipe card for the full recipe including directions)
Chocolate Coconut Mousse:
- 2 cans (400ml / 13.5 fl oz ea) Coconut Milk
- 4 Star Anise
- 2 Cinnamon Sticks
- 150 grams White Chocolate, good eating quality, broken into smaller pieces ( 6 oz )
- 2 TB Gelatin Powder, plain
- 2 TB Water
Pomegranate Jello Topping:
- 1 cup Pomegranate Juice
- 2 t Gelatin Powder, plain
- 1/4 cup Caster Sugar, ( Superfine Sugar )
- 1/3 cup Pomegranate Arils
If you prefer more of the Pomegrante topping simply double the recipe. Although not the Arils (seeds), unless you really love them.
You can also make one large dessert, or individuals as I love to make.
Two others (among a lot!) of my favorite chocolate mousse recipes are my White Chocolate Mousse Cake and also this Chocolate Mousse in Chocolate Pancakes .
Just look at that silky smoothness ! Each bite is heavenly (reminder make-ahead friendly dessert recipe).
Coconut Chocolate Almond Mousse
- Author: The KidneyRD Team
- Prep Time: 10 minutes (not including chill time)
- Total Time: 10 min
- Yield: 4 servings 1 x
This decadent mousse is rich and creamy, but low in added sugar. The best part is that it’s a breeze to throw together!
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
- 1 can (13.5 oz) full-fat coconut milk*, refrigerated overnight
- ¼ cup unsweetened cocoa powder
- 2 – 3 tablespoons powdered sugar or powdered monk fruit sweetener
- 2 – 3 tablespoons unsalted almond butter
- ½ teaspoon vanilla extract
- A dash of sea salt
Optional toppings: sliced almonds, shaved chocolate, whipped coconut milk, or raspberries
1. Refrigerate canned coconut milk along with your mixing bowl and whisk** for at least 6 hours or overnight. As the coconut milk cools in the fridge, the rich, fatty, coconut cream will separate and rise from the top while the watery part will sink to the bottom of the can. That coconut cream will be used for the mousse.
2. Once adequately chilled, carefully remove the coconut milk, mixing bowl, and whisk from the fridge. Open the can of coconut milk without shaking it too much to keep the layers separated. Scoop out the thick coconut cream that floats to the top and transfer into the chilled bowl. Set aside and reserve the coconut water left on the bottom of the can.
3. Attach the chilled whisk to your standing or hand mixer and start whipping the coconut cream. You can also whisk by hand and call it your arm workout. You are looking for soft peaks – when you lift the whisk, the whipped coconut cream will start to hold its shape and curl downwards, but will not drip. This should take between 2-3 minutes with a stand mixer
4. If you find that the coconut cream becomes too stiff or lumpy, add a tablespoon of the coconut water from the can one at a time and continue whisking until you achieve soft peaks.
5. Sift cocoa powder and powdered sugar or sugar substitute and whip to combine.
6. Add almond butter, vanilla, and sea salt to bring out the chocolate flavor. Whip to combine.
7. Divide mixture into 4 small ramekins or cups. Cover and refrigerate until ready to enjoy. Add optional toppings before enjoying if desired.
*These are some coconut milk brands that work well for whipping: Savoy coconut milk, Aroy-D coconut milk, Nature’s Charm coconut whipping cream (contains coconut sugar, guar gum, and vanilla flavor), and Whole Foods 365 coconut milk (contains guar gum).
**Chilling your bowl and your whisk helps to ensure your coconut cream whips well.
** Nutrients analyzed using lesser amount of ingredients without additional toppings
Coconut-Chocolate Mousse - Recipes
1. Place the coconut milk and the chocolate into a heat proof glass bowl and place into the microwave. Microwave at 30 second intervals, stirring often, until melted.
2. Place a metal bowl over a bowl filled with 2 quarts of ice and 1 cup of water. Add the chocolate mixture to the metal bowl and whisk until the mixture forms a smooth, shiny mousse, about 8 minutes.
3. Serve in espresso cups for the perfect portion. Top with whipped cream and toasted almonds if desired.
**Note: Calorie count does not inlclude optional ingredients. Check serving size and calories when adding whipped cream and/or almonds to your portion.
Is this chocolate mousse actually healthy?
It sure is! This vegan chocolate mousse includes just 4 ingredients: cacao powder, coconut milk, coconut butter, and dates. Combined in a food processor, these ingredients make a rich chocolate mousse that&rsquos The Myers Way® approved. Here&rsquos a few benefits of each ingredient:
This powder is packed with powerful antioxidants known as polyphenols. Polyphenols have been shown to reduce inflammation, lower cholesterol, and help support balanced blood sugar.
Coconut Cream & Coconut Butter
Lauric acid found in coconut is thought to support healthy immune function, while medium chain triglycerides provide a quick source of energy because they&rsquore absorbed quickly into your bloodstream. Be sure to purchase your coconut cream in a BPA free can.
This fruit is a natural sweetener which also provides a creamy texture to this smooth dessert. They&rsquore high in potassium, magnesium, and fiber, are a good source of antioxidants, and don&rsquot negatively impact blood sugar levels.
*For a more detailed guide and even larger collection of photos on how to make plain whipped coconut cream, you can visit the original post about it here. It might be worth a visit, as the post is filled with helpful tidbits for selecting and preparing the cream so that you get the most consistent and fluffy whip every time.
Place coconut milk in the refrigerator for a few hours or overnight so that the cream (the fatty delicious part) hardens, separates and rises to the top. Open the can and scoop out this hardened cream, placing it in a large glass or stainless steel mixing bowl. You won't need the remaining liquid at the bottom of the can for now, but don't forget to save it for use in other recipes.
Using a hand held mixer on low speed, slowly start to whip the coconut cream (using the same techniques you would for regular dairy cream). Add cocoa, honey and vanilla extract and gradual work to a higher speed until ingredients are well combined and you have incorporated enough air for desired texture. Top with your favorite variety of chopped nuts for a bit of added crunch, or a handful of fresh berries and serve immediately. Mousse will also keep well in the refrigerator for several days.