Dairy-Free Chocolate Mousse a classic chocolate dessert that will bring you back to your childhood. Not to mention, that it has a velvet texture and luxurious flavor that will uplift any bad day to a glorious one. Who doesn’t like chocolate? Indeed, each and every bite will melt in your mouth. Moreover, this classic vintage dessert can turn any meal into a fancy one.
Dairy-Free Chocolate Mousse:
Don’t let the French name intimidate you. Needless to say, it is quick and easy to make. Moreover, this dessert is thicker and creamier than pudding and is a definite chocolate treat for any time. In any case, this dessert is made with the help of my favorite kitchen tool. What is that tool you ask? It is the Whip Cream Dispenser. Consequently, Amazon sells a variety of Whip Cream Dispensers along with chargers.
If I want to make a chocolate dessert of any kind I need to start from scratch. Incidentally, I used Guittard’s Classic “Oban” Cocoa Liquor (Unsweetened Chocolate) Wafers. Nonetheless, my family really enjoyed this mousse. Hence, it can be topped with sweetened whipped cream, a dash of cocoa, and a sprig of mint. Can use Norsk Crumb Cookies (Krumkaka as a bowl for the Chocolate Mousse.
In any case, this is sure to become a family favorite.
In conclusion, I highly recommend reading my blog post on Monk Fruit Sweetener Information and Recipes.
Nutritional Facts are below. Makes 6 servings.
Dairy-Free Chocolate Mousse
Ingredients:
- 1/2 cup unsweetened chocolate
- 1/4 cup maple syrup
- 1 tablespoon melted coconut oil
- 1 Can unsweetened Coconut Milk
- 2 teaspoons powdered vanilla monk fruit
- 1 teaspoon vanilla
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons whipped coconut cream
- 2 tsp gluten-free rum flavoring (optional)
Directions:
First, place the chocolate into a small bowl. Second, add coconut oil and maple syrup to the chocolate. Third, place the bowl with chocolate into the microwave for 30-second intervals until the chocolate is melted. 
At every 30 second interval remove and stir. Next, In a measuring cup add vanilla and powdered vanilla monk fruit sugar, and rum flavoring (if using) to canned coconut milk. Finally, pour the coconut milk into a whip cream canister. Above all, follow directions for your dispenser. Screw the top of the dispenser on. Next, add a cartridge and charge the cream. Shake the canister 15- 20 times. Finally, set the coconut cream aside.
In another bowl place cream of tartar into the egg whites. Next, using an electric mixer blend the egg whites until they form stiff peaks. Finally, using a spatula fold egg whites into the chocolate mixture.
Lastly, in a separate bowl spray out all the coconut vanilla whipped cream. 
Reserve a small amount of coconut whipped cream to top the mousse with. Next, fold in the whipped coconut cream with the chocolate mixture a little at a time.
Refrigerator for 1 hour before serving. Top with whipped cream and shake powdered cocoa on top.
Dairy-Free Chocolate Mousse
Equipment
Ingredients
- 1/2 cup unsweetened chocolate
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 1 can unsweetened coconut milk
- 2 tsp powdered vanilla monk fruit see the recipe on my blog
- 1 tsp vanilla
- 2 whole egg whites
- 1/8 tsp cream of tartar
Instructions
- First, place the chocolate into a small bowl.
- Second, add coconut oil and maple syrup to the chocolate.
- Third, place the bowl with chocolate into the microwave for 30-second intervals until the chocolate is melted.
- At every 30 second interval remove and stir.
- Next, In a measuring cup add vanilla and powdered vanilla monk fruit sugar, and rum flavoring (if using) to canned coconut milk.
- Finally, pour the coconut milk into a whip cream canister.
- Above all, follow directions for your dispenser.
- Screw the top of the dispenser on.
- Next, add a cartridge and charge the cream.
- Shake the canister 15- 20 times.
- Finally, set the coconut cream aside.
- In another bowl place cream of tartar into the egg whites.
- Next, using an electric mixer blend the egg whites until they form stiff peaks.
- Finally, using a spatula fold egg whites into the chocolate mixture.
- Lastly, in a separate bowl spray out all the coconut whipped cream.
- Reserve a small amount of coconut whipped cream to top the mousse with.
- Next, fold in the whipped coconut cream into the chocolate mixture a little at a time.
- Refrigerator for 1 hour before serving.
- Top with whipped cream and shake powdered cocoa on top.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 131 | |
| % Daily Value * | |
| Total Fat 8 g | 13 % |
| Saturated Fat 5 g | 27 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 76 mg | 3 % |
| Potassium 177 mg | 5 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 5 g | |
| Protein 6 g | 13 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 4 % |
| Iron | 11 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Chocolate Gluten-Free Desserts:
