Paleo Classic Chocolate Mousse
Indulge in the rich, velvety decadence of our Paleo Classic Chocolate Mousse, a dairy-free and refined sugar-free dessert perfect for clean eating. Made with luscious dark chocolate (70% cocoa or higher), creamy coconut cream, and lightly sweetened with raw honey, this recipe captures all the indulgence of traditional chocolate mousse while remaining paleo-friendly. Whipped egg whites create a light and airy texture, while a hint of vanilla extract and sea salt add depth of flavor. With only 20 minutes of prep and an effortless folding technique, this mousse is delightfully simple yet elegant—ideal for dinner parties or a special treat. Serve it chilled with a garnish of fresh berries or shredded coconut, and revel in a dessert that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 150 grams Dark chocolate (at least 70% cocoa, dairy-free)
- 400 ml Coconut cream (separated from coconut milk)
- 3 tablespoons Raw honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.25 teaspoon Sea salt
Instructions
Place the can of coconut milk in the refrigerator overnight to allow the cream to separate from the water.
Chop the dark chocolate and place it in a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir occasionally until melted, then set aside to cool slightly.
Open the chilled can of coconut milk. Scoop the solidified coconut cream into a mixing bowl, discarding the liquid or saving it for another use.
Using an electric mixer, whip the coconut cream until it becomes smooth and slightly fluffy. Set aside in the refrigerator while you prepare the remaining ingredients.
In another mixing bowl, separate the egg yolks from the whites, keeping the whites in a separate bowl.
Add raw honey, vanilla extract, and sea salt to the egg yolks. Whisk the mixture until smooth and creamy.
Slowly pour the slightly cooled melted chocolate into the egg yolk mixture, stirring continuously until evenly combined.
With clean beaters, whip the egg whites until they form stiff peaks.
Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate the whites.
Finally, fold the whipped coconut cream into the chocolate mixture until well incorporated.
Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours or until set.
Serve chilled, optionally garnished with fresh berries or a sprinkle of shredded coconut.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 163.1 g | 815% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 95.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2538 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
