Paleo “Death By Chocolate” Mousse


PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Some of my posts contain links to Amazon.com.
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.

(My plugin has gone crazy and the printable version of this recipe is temporarily unavailable. Here is a version of the recipe from my memory, it may vary slightly from the original)

Ingredients

2/3 C Coconut Milk

1 egg

2 T Coconut Sugar (this is optional)

Pinch of Sea Salt

1 t vanilla extract

1 C soy-free/dairy free chocolate chips (I use Enjoy Life brand)

Directions

Heat coconut milk in a small pan over moderate heat until it comes to a boil.

Combine egg, sugar, a pinch of salt, semisweet chips, and vanilla in a blender. Turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Blend 1 minute, until smooth.

Spoon chocolate into 4 demitasse cups and chill. It will set up while it cools. 

 

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.

Comments

  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!

Follow on Bloglovin

Categories

Subscribe to our Newsletter

Want to Start Your Own Blog?
Click Here!