Dairy Free Chocolate Mousse
Rich, deeply chocolatey, and impossibly light, this mousse is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The secret is full-fat coconut cream and coconut oil standing in for the usual heavy cream and butter — they melt seamlessly with 70% cacao dark chocolate into a glossy, velvety base that tastes completely indulgent. Whipped egg whites beaten to stiff, glossy peaks are then folded in with care, giving the mousse that signature airy lift without a drop of dairy in sight. It's a technique-driven recipe, but the steps are straightforward, and the payoff is a dessert that genuinely rivals anything you'd find on a restaurant menu. Each batch makes four generous servings, and after a couple of hours in the fridge the mousse sets up beautifully firm and scoopable. Finish with chocolate shavings and fresh raspberries for a presentation that looks far more impressive than the effort required.
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Learn more →Ingredients
4 servings
- 6 oz dairy free dark chocolate (70% cacao), finely chopped
- ½ cup full-fat coconut cream
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 4 pasteurized egg whites
- ¼ tsp cream of tartar
- 3 tbsp granulated sugar
For serving
- dairy free dark chocolate shavings (optional)Can be omitted
chocolate shavings
- fresh raspberries (optional)
Instructions
- 1
Combine the chopped dairy free dark chocolate, coconut cream, and coconut oil in a medium saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat, stir in the vanilla extract and salt, and let cool to room temperature, about 15 minutes — the mixture should feel barely warm to the touch, not hot.
- 2
In a large, clean mixing bowl, beat the pasteurized egg whites and cream of tartar with a hand mixer or stand mixer on medium speed until foamy, about 1 minute. Increase to high speed and gradually add the granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form and the whites hold their shape when the beaters are lifted, about 3–4 minutes.
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