Whenever I have friends and family round for dinner this recipe for Paleo chocolate mousse is the dessert that I always turn to without fail. It is easy to make; and I mean literally 10 minutes to prepare, and then it is into the fridge to set before serving and it tastes divine. It has all the chocolaty decadence and richness that you would expect from a chocolate mousse but without any dairy or refined sugar. It only requires four ingredients and is just so simple to prepare. I have yet to find anyone who does not love this recipe. Without fail I will be asked at least three times “are you sure this is Paleo?” followed by “can I have the recipe”.
This recipe for Paleo chocolate mousse would be great for this Easter weekend if you just wanted to have that little indulgence of chocolate but without the guilt. It allows you to enjoy the decadence of dessert, and the lovely creaminess of chocolate mousse, but without eating your way through a pile of Easter eggs!
If you wanted to flavour the mousse then there are a whole host of options to choose from; a touch of orange for that classic chocolate orange combination would be delicious or you could even add a hint of spice with some cardamon or add some crushed pistachios or almonds for a nutty twist. If you are serving as individual portions (I used coffee cups) then you could even do different flavourings to suit your guests tastes. This may of course create some arguments as to who has the best flavoured dessert!
To create the correct texture for this Paleo chocolate mousse I used coconut cream combined with melted dark chocolate. You can buy coconut cream for this (available in most supermarkets and also in Asian stores) or you could use the thicker cream that you get at the top of coconut milk when chilled. I use the pack of whole coconut cream for ease as the quantities are perfect for this recipe. I also add in an egg yolk as this adds to the rich decadent nature of the mousse but you could omit this if you don’t eat eggs.
Let’s talk chocolate…
When it comes to chocolate I would recommend that you use the best quality dark chocolate that you can find and afford. As a general rule, I would suggest using chocolate that is at least 70% + cacao solids but you do need to look carefully at the ingredients. Most main stream brands that you will find in shops and supermarkets contain a whole host of additives along with dairy, soya and sugar. Whilst the dark chocolate versions are slightly better than the milk chocolate they are still far from Paleo friendly.
Luckily, there are now many companies that focus on creating high quality dark chocolate that is both Paleo friendly and delicious. I would recommend taking a look at companies such as Rawr, Raw Halo and Ayni; whilst they are more expensive than supermarket options the quality is infinitely higher. I love dark chocolate so used Vivani 92% organic dark chocolate which I get from Perfectly Paleo. If you love very dark chocolate then Hotel Chocolate have 100% cacao chocolate drops which you might want to try out. As with everything it comes down to what you are comfortable with purchasing within your budget.
This recipe has been created for Your Healthy Living Magazine.
Servings: 2 people
- 100g dark chocolate, broken into pieces (reserve some for grating)
- 250ml coconut cream, left in fridge overnight
- 1 tsp vanilla extract
- 1 egg yolk
- Melt the chocolate in a heat proof bowl over a pan of slow boiling water.
- Keeping on a low heat, add the coconut cream and stir to combine.
- Once combined, add the vanilla extract and stir well.
- Take off the heat and mix in the egg yolk.
- Pour into your chosen containers; I used small coffee cups.
- Place into the fridge for at least 4 hours until set.
- To serve grate some dark chocolate over the top.
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