Paleo “Death By Chocolate” Mousse

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
100g
Servings
4
Amount Per Serving
Calories 317
Calories from Fat 190
% Daily Value *
Total Fat 22g
33%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 56mg
19%
Sodium 203mg
8%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
6%
Sugars 22g
Protein 6g
Vitamin A
3%
Vitamin C
1%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  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)
Instructions
  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.
beta
calories
317
fat
22g
protein
6g
carbs
26g
more
The Darling Bakers http://www.thedarlingbakers.com/

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.
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.

  2. Do you melt the chocolate chips first?

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