Paleo Chocolate Mousse

Our Paleo Chocolate Mousse is perfect on its own or as layer in our chocolate trifle recipe. Super quick and  simple to make and it uses just 3 ingredients (unless you are making your own chocolate which would make it even more rich and delicious).

The paleo chocolate mousse is the layer below the coconut cream on our chocolate trifle. 

our paleo chocolate mousse is one of the 5 layers of lusciousness in our chocolate trifle recipe check it out at creativelypaleo.com

Paleo Chocolate Mousse - Nutritional Info

paleo chocolate mousse from creativelypaleo.com

As always, this is a treat food that is a better alternative to a standard dessert of a similar nature. We choose to create healthier alternatives so that when we want something wicked, we are unlikely to resort to gorging on something that will make us ill. 

This  recipe uses canned coconut milk which can present some issues for some people, we choose to use Aroy D as this is the only tinned milk we have found that does not contain any thickeners or other nasties.

Coconut milk is a fabulous source of vitamins C, E, B1, B3, B5 and B6, along with iron, selenium, calcium, magnesium, manganese and phosphorus. Although certain heart health charities recommend you limit your intake as it is full of heart damaging fat... Do your own research and reach your own conclusions on that.

This mousse is a great excuse to use our Great Lakes Gelatin which is a much better option than the gelatin you will find in the baking aisle of your supermarket.

Ingredients - makes one large trifle or 4 individual desserts

  • 1 x 440g can of FULL FAT coconut milk chilled in the fridge overnight
  • 3 oz paleo dark chocolate
  • 1/4 tsp great lakes gelatin

Instructions

  1. Break the chocolate into small pieces and melt in a bowl over a pan of hot water. If you are making your own chocolate use it in its liquid state, don't bother setting it.
  2. Remove the can of coconut milk from the fridge and turn it upside down to open it.
  3. Drain the liquid milk out into a small pan and stir the gelatin into it.
  4. Leave to stand for a minute then gently heat the liquid until the moment you JUST start to see bubbles forming.
  5. Whisk the coconut milk and gelatin mixture into the melted chocolate and leave to cool to room temperature.
  6. Scrape out the coconut cream from the tin into a medium sized bowl.
  7. Whisk until it is creamy and smooth and forms soft peaks when the whisk is gently lifted out of the cream.
  8. Fold into the chocolate mixture and pour into individual serving dishes or onto the custard layer of your trifle.
  9. Place in the fridge and leave to set for at least an hour.

You might want to trying adding some orange or mint essential oil or vanilla extract to the mousse to alter the flavours to suit your tastes.


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Why not use our paleo chocolate mousse in our jaw droppingly delicious chocolate trifle?