Paleo “Death By Chocolate” Mousse

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Paleo Death by Chocolate

Paleo chocolate mousse

Last night I was craving something delicious in a big bad way. The only problem was, I had no treats made. Boo.

I considered making brownies or working on a recipe for coconut flour cookies, but honestly, I just wanted to grab something and eat it, not reinvent the wheel.

Enter this recipe for paleo chocolate mousse. It takes 5 ingredients and 5 minutes to prepare, and if you’re a real foodie, you probably have everything in your pantry or fridge already. It’s supposed to set up in the fridge for an hour, but just between you and me, I cheated and froze it. It was ready in 15 minutes.

This would be really amazing for a romatic dinner por deux too. Whip it up before dinner, and it will be done setting in time for dessert. And you’ll look like you slaved all day to make it.

Paleo "Death By Chocolate" Mousse
Serves 4
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Prep Time
5 min
Total Time
1 hr 5 min
Prep Time
5 min
Total Time
1 hr 5 min
317 calories
26 g
56 g
22 g
6 g
15 g
100 g
203 g
22 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 317
Calories from Fat 190
% Daily Value *
Total Fat 22g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 56mg
Sodium 203mg
Total Carbohydrates 26g
Dietary Fiber 1g
Sugars 22g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup soy-free/dairy free chocolate chips (this is the only brand I recommend)
  2. 1 pastured egg
  3. 2 tablespoons coffee liquour, hazelnut liquour, any kind of liquour really. Or brandy.
  4. 1/4 tsp sea salt
  5. 2/3 cup canned coconut milk (find high quality coconut products here)
  1. Pour coconut milk into a saucepan over medium heat.
  2. Meanwhile, put chocolate chips, egg and liquour into a blender.
  3. Pulse the blender several times to combine ingredients.
  4. When coconut milk is very hot but not quite boiling, pour it over the chocolate mixture.
  5. Blend until smooth.
  6. Pour mousse into 4 teacups, demitasse cups or small jelly jars.
  7. Refrigerate one hour, or until chilled and set.
  8. Top with whipped coconut milk.
The Darling Bakers
About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.


  1. Kelley,
    Thank you for this recipe. It was absolutely awesome! So creamy.I made it with brandy because that’s all I had in the house. I would imagine you could make it just with vanilla also. I didn’t have the extra can of coconut milk to whip into cream, but I can’t wait to try it with that also.

    • Yay! Yes, vanilla works great! It’s really good with the coconut whipped cream, but I like it without too!

  2. Do you melt the chocolate chips first?

  3. Does this go sloppy if left out of the fridge for very long? I’m wanting to make something like this for a child’s birthday party but it might be on a table for a while before eaten…

    • Once it sets up it should be solid for quite a while. They do need to go in the fridge to set up though.

  4. Salt is listed as an ingredient but not included in the recipe so when I made the mousse I included the salt with the blended mixture. It was WAY too salty. Should I have heated the milk with the salt in there? Or maybe left it out altogether?

    • I always put it in the blender. 1/4 teaspoon works for me, but if it’s too salty for you then by all means omit it!

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