Vegan Sugar-Free Chocolate Mousse
This is the simplest sugar-free, dairy-free, keto chocolate mousse for any weeknight treat or fat bomb snack at any time! Only three simple ingredients that you most likely already have in your keto pantry and a few minutes of your time in the kitchen are required.
The most difficult part will be waiting for it to set and thicken in the fridge, or you can enjoy it right away for a more pudding-like consistency. This recipe was inspired by my 4 Ingredient Mocha Mousse.
I decided to leave out the coffee because this recipe was intended for my children, who do not enjoy coffee. I also wanted it to be dairy-free for my daughter, who is lactose intolerant.
COCONUT MILK IN CANNING
Canned coconut milk comes in a variety of flavors. Some contain guar gum, while others do not. I've discovered that using canned coconut milk with guar gum is essential when making any kind of dessert that requires it to thicken.
When refrigerated, some canned coconut milk brands produce more "cream" than water. The Native Forest and Thai Kitchen brands yield the most coconut cream, anywhere from 6.5 to 7.5 ounces.
You can also buy just canned coconut cream, but make sure there is no added sweetener. This recipe will not work with low fat coconut milk or a carton of refrigerated coconut milk.
MAKE CHOCOLATE MOUSSE TOOLS
Either a hand mixer or a stand mixer will suffice to make this mousse thick and creamy!
Melt the chocolate in a glass bowl set over a saucepan of boiling water, or in the microwave.
Silicone Spatula Set-Perfect set of various sizes for any dessert or recipe that requires some mixing.
13.5 ounces full fat canned coconut milk, cream only equals about 6.5 ounces
3 1/2 oz. sugar-free chocolate chips
a pinch of salt
Liquid chocolate monk fruit or your preferred sweetener
Place the can (13.5 ounce) of coconut milk in the refrigerator overnight without shaking. The cream will rise to the top of the can as a result of this. When you're ready to make the mousse, take the can out of the fridge and turn it upside down. This will make it easier to remove the watery coconut milk from the can.
- Open the can and discard the coconut water, or save it for a smoothie. Scoop the chilled coconut cream into the bowl of a stand mixer or a medium bowl if using a hand mixer.
In a glass bowl, melt the chocolate chips over a double boiler or in the microwave for 1 minute. Stir until completely smooth.
- Add the melted chocolate to the mixer, along with a pinch of salt, and whisk the ingredients together until smooth. Taste to see if you need to add a sweetener of your choice. Serve immediately, or place in serving glasses and place in the refrigerator for 2-3 hours or overnight to allow the mixture to set and thicken.
Serving: 1 2.5 ounces | Calories: 194kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Sodium: 7mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
5 Net Carbs
If you don't want a really thick, fudge-like mousse, add 1-2 tablespoons of coconut water to the mixer and your mousse will not thicken as much when refrigerated.
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