A light, ethereal chocolate mousse that’s made with gelatin instead of the traditional egg whites and coconut cream to make it dairy free. So rich and tasty, you’ll fool anyone who tries it into thinking it’s the classic version.
Elegant, yet easy since there’s no tempering of chocolate AND this decadent dessert only takes 15 minutes of active prep.
I feel like this is a simple, yet impressive dessert that is so rich you don’t need a lot. This is just the right amount for two people–you could stretch it to four, if you add berries and whipped cream. It really depends on how much you can eat. I like mousse because it’s so rich it stops me from eating too much. Unlike a whole pan of brownies, this satisfies with a few thick spoonfuls.
I also love this recipe because not only is it egg and dairy free, but it uses cocoa powder–which I always have on hand. I don’t always have high quality chocolate, which most recipes call for. Plus, I don’t like melting and tempering chocolate. The unsweetened cocoa powder still gives it that dark chocolate taste, without all of the work!
I think it’s perfect on its own, but my boys loved fresh strawberries on top. Raspberries would also be wonderful, as would a dollop of whipped coconut cream.
To me, this is a fancier dessert, and I was chuckling that my 4 and 2 year-old were chowing down on it. My husband often works through dinner, so here I was, with two little boys enjoying a “nicer” dessert. Unfortunately, there was nothing refined about it, other than the dessert itself, as my 2-year-old was trying to fish the strawberries out with his hands and the mousse ended up all over their faces. They are spoiled! I told them, “Not many little boys get to enjoy homemade chocolate mousse for dessert on a Wednesday night.” I don’t even think they heard me.
This does need to chill for at least a half of an hour, so be sure to plan ahead. That’s probably the hardest part in making it is having to say goodbye to it for a half of an hour while it finishes setting up.
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 2 Tablespoons boiling water
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup full fat coconut milk (see notes)
- 1 teaspoon vanilla
- In a small bowl, pour the cold water over the gelatin and allow it to soak up the water for a minute. While that happens, add about 1/4 cup of water to a pot and bring to boil. I like to do way more than it calls for, so that I'm not scraping it out. Once it's boiling, carefully measure out 2 Tablespoons of water and whisk it into the gelatin mixture. Set it aside while you make the rest, so that it can become cooler. Be sure to not let it cool/set up completely, you don't want it total jelly, otherwise you'll end up with bits of the gelatin in your mousse that won't totally incorporate. I find if it's room temperature, it's just fine. You just don't want it boiling hot to melt the cream.
- While the gelatin is cooling to room temperature, in a stand mixer, with the whisk attachment, combine the powdered sugar, cocoa, coconut cream and vanilla. Please note that I always keep at least one can of full-fat coconut milk in my fridge. That way, the cream has separated from the water. Be sure to only get the cream part (the thick white stuff) that has formed at the top of the can, so that it will whip the best. Beat all of the ingredients until medium-stiff peaks form. Then, mix in the cooled gelatin mixture until it's combined, being sure to scrape down the sides of the bowl. If serving in individual cups, pour the mousse into the serving cups before allowing to cool. Cool for thirty minutes, or until set. Serve with berries, or some dairy-free whipped cream.
Adapted from the cookbook: Our Best Bites: Mormon Moms in the Kitchen