Chilled coconut milk, good dark chocolate and a little maple syrup whip into a silky mousse with no eggs and no dairy.
Prep10 min
Cook0 min
Total1 hr 10 min
Serves4
LevelIntermediate
What makes it special
Full-fat coconut milk
Dark chocolate chips
I keep a can of coconut milk in the fridge at all times, just for this mousse. It's my emergency dessert: three ingredients, ten minutes of work and it looks like something from a French bistro. It also happens to be dairy-free and egg-free, which makes it perfect when friends have allergies.
Why it works
When full-fat coconut milk is chilled, the cream rises to the top and firms up. Whip it like regular cream and it turns light and fluffy. Fold in melted chocolate and, as it chills, the chocolate sets and gives the mousse structure. No gelatin, eggs or fancy steps.
Tips for a perfect mousse
Chill thoroughly. Overnight is best.
Use only the thick cream. Save the watery part for smoothies.
Cool the chocolate a bit. Too hot and it deflates the cream.
Fold gently with a spatula to keep the air in.
Taste before sweetening. Some chocolates are sweet enough already.
Flavor ideas
Espresso: a teaspoon of instant espresso powder.
Orange: a little fresh orange zest.
Sea salt: a few flakes on top.
Berries: fresh raspberries on the side.
Serving
Spoon it into small glasses or espresso cups and top with chocolate curls, toasted coconut or berries.
It keeps for 4 days in the fridge, or freeze it for an ice-cream-like treat.
An airy, dairy-free chocolate mousse made with whipped chilled coconut cream, melted dark chocolate and a little maple syrup. No eggs.
Desserts Intermediate American
Prep
10 min
Cook
0 min
Total
1 hr 10 min
Servings
4
Ingredients 3 items
Tap to check off as you go
Base
Instructions 6 steps
1
Chill the can of coconut milk overnight.
2
Scoop out the thick cream and whip it until fluffy.
3
Melt the chocolate and let it cool slightly.
4
Gently fold the chocolate into the whipped coconut cream.
5
Add maple syrup to taste.
6
Chill for at least an hour before serving.
Nutrition per serving
Calories
320
Protein
3g
Carbs
22g
Fat
26g
Sugar
15g
Fiber
3g
Sodium
20mg
Questions, answered
Why didn't my coconut cream whip?
It probably wasn't full-fat or wasn't cold enough. Chill the can overnight and only use the thick cream on top.
Can I use coconut cream instead?
Yes. Canned coconut cream whips even more easily.
Does it taste of coconut?
Only slightly. Dark chocolate is the main flavor.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
