I recently crafted a Healthy Dark Chocolate Mousse that blends the cool creaminess of full fat coconut milk with unsweetened cocoa powder and a touch of keto friendly sweetener. This low carb, dairy free dessert brings a unique balance of cocoa and cream to your table.

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I’ve been experimenting in my kitchen lately and finally came up with this coconut milk chocolate mousse recipe that’s so simple its almost unbelievable. I always get nervous about recipes that sound too hard, but with just 3 ingredients you can have an amazing dessert in no time.

I use a can of chilled full fat coconut milk which is key for that velvety texture since the cream separates overnight. Then I mix in 1/3 cup of unsweetened cocoa powder and 1/3 cup of a keto friendly sweetener like erythritol or monk fruit.

This mousse is not only a great low carb option but also fits my paleo vegan lifestyle while still satisfying that craving for a classic chocolate treat. I honestly didn’t think a healthy dark chocolate mousse could taste this indulgent until I made it.

The full video tutorial shows every step and little trick to perfect it every time. Enjoy experimenting with this dairy-free twist on a milk recipes dessert you’ll love!

Why I Like this Recipe

I like this recipe for a few reasons. First, it only uses three ingredients so it’s super simple to make and i feel like it isn’t too hard or complicated. Second, the way the coconut cream separates when it’s chilled makes it really smooth and creamy, and i love that texture. Third, i really appreciate that its low carb and keto friendly so i can have a treat without all the guilt. Lastly, because it’s dairy-free, paleo and vegan, i feel like it’s a dessert that everyone can enjoy without a lot of worries.

Ingredients

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Coconut milk offers rich healthy fats and a creamy base for luxurious mousse.
Full fat coconut milk boosts smooth texture and naturally indulgent flavor.
Unsweetened cocoa powder supplies antioxidants along with a deep but slightly bitter chocolate taste.
Keto friendly sweetener imparts sugar-free sweetness while keeping carbohydrates minimal.
Chilling coconut milk overnight separates the cream to intensify dessert richness.
This dessert is naturally dairy free providing a wholesome and vegan treat alternative.
Erythritol and monk fruit help prevent blood sugar spikes while keeping calories low.
Enjoy this mousse responsibly; it’s a nutrient rich treat with a balanced taste profile.
Indulge smartly for a treat that fits healthy habits.

Ingredient Quantities

1 can (14 oz) full fat coconut milk (chill it overnight so the cream separate out)

1/3 cup unsweetened cocoa powder

1/3 cup keto friendly sweetener, like erythritol or monk fruit

How to Make this

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1. Make sure you chill the can of full fat coconut milk overnight so the cream and liquid separate.

2. Open the can and carefully scoop out the thick cream, leaving most of the liquid behind.

3. In a medium bowl, combine the coconut cream, unsweetened cocoa powder, and keto friendly sweetener.

4. Whisk everything together for a few minutes until the mixture feels smooth and a bit fluffy.

5. Taste the mousse and add a little more sweetener if you like it sweeter, then mix again.

6. Cover the bowl tightly and place it in the fridge for at least 1-2 hours so the mousse firms up.

7. Once it’s set, give the mousse a gentle stir before serving to keep the texture light and creamy.

8. Enjoy your delicious, low carb, keto, dairy-free, paleo and vegan friendly dessert!

Equipment Needed

1. A can opener
2. Measuring cups
3. A medium mixing bowl
4. A whisk
5. A spatula or spoon for stirring
6. A refrigerator

FAQ

Q: What kind of coconut milk should I use?

Use a can of full fat coconut milk. Chill it overnight and the cream will separate out, making the mousse thick and rich.

Q: How long do I need to chill the coconut milk?

You should chill it for at least overnight so the cream lifts to the top.

Q: Can I use another kind of sweetener?

Yes, you can use other keto friendly sweeteners like monk fruit if you prefer. Just keep the amount similar to the recipe.

Q: Do I have to sift the cocoa powder?

It's a good idea to sift it to avoid clumps, making your mousse smoother.

Q: Can I add extra flavors like vanilla?

Sure you can add a splash of vanilla extract or even a pinch of salt to boost the flavor, but its up to your taste.

Coconut Milk Chocolate Mousse Recipe Substitutions and Variations

Coconut milk: you can try replacing it with canned coconut cream (if you thin it out with a bit of water) or even full fat heavy cream if you don’t need a vegan twist
Unsweetened cocoa powder: if you cant find this try using raw cacao powder instead, which gives a deeper flavor sometimes
Keto friendly sweetener: you can swap erythritol/monk fruit with a stevia blend or even a small amount of allulose to suit your taste

Pro Tips

1. Make sure you chill the coconut milk long enough so the cream separates completely. If the cream doesnt separate properly it can make the mousse too runny so maybe set a reminder for 24 hours sometimes to be safe.

2. When you’re whisking the cream with cocoa and sweetener try not to over do it. Overwhisking can break down the airy texture you want and might make the mousse a bit stiff instead of fluffy.

3. If you like a little extra flavor boost, add a tiny bit of vanilla extract or a pinch of salt. Even though its super simple its these little extras that help bring out the richness of the cocoa and coconut.

4. Before chillin for the final set time, give the mousse a quick stir and check the sweetness. Sometimes the flavor deepens a bit in the fridge so you might want to adjust the sweetener just before serving.

Coconut Milk Chocolate Mousse Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

131

kcal

Equipment: 1. A can opener
2. Measuring cups
3. A medium mixing bowl
4. A whisk
5. A spatula or spoon for stirring
6. A refrigerator

Ingredients

1 can (14 oz) full fat coconut milk (chill it overnight so the cream separate out)
1/3 cup unsweetened cocoa powder
1/3 cup keto friendly sweetener, like erythritol or monk fruit

Directions

Make sure you chill the can of full fat coconut milk overnight so the cream and liquid separate.
Open the can and carefully scoop out the thick cream, leaving most of the liquid behind.
In a medium bowl, combine the coconut cream, unsweetened cocoa powder, and keto friendly sweetener.
Whisk everything together for a few minutes until the mixture feels smooth and a bit fluffy.
Taste the mousse and add a little more sweetener if you like it sweeter, then mix again.
Cover the bowl tightly and place it in the fridge for at least 1-2 hours so the mousse firms up.
Once it's set, give the mousse a gentle stir before serving to keep the texture light and creamy.
Enjoy your delicious, low carb, keto, dairy-free, paleo and vegan friendly dessert!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.