Low FODMAP Dairy Free Chocolate Mousse

Total time2 hr 30 min

Prep time20 min

Cook time10 min

This silky mousse gets its deep, glossy richness from finely chopped dark chocolate melted together with full-fat coconut cream and a touch of coconut oil, then lightened with billowy whipped egg whites folded in until the whole thing turns airy and mousse-like. A hint of vanilla and a pinch of salt round out the flavor, while cream of tartar and a slow stream of sugar help the whites whip into stiff, glossy peaks that give the finished mousse its signature lift. Spoon it into individual glasses, chill until set, and you've got a make-ahead dessert with real structure — dense enough to hold a spoon upright, light enough to disappear in a few bites. Finish with a scatter of chocolate shavings or a few fresh raspberries for a pop of color and tang against all that chocolate. It's an easy one to portion out ahead of a dinner party, and it's a solid pick for a low FODMAP dessert spread when you want something indulgent without overthinking the ingredient list.

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Ingredients

4 servings

6 oz dairy free dark chocolate (70% cacao), finely chopped
Chocolove 70% Cocoa Strong Dark Chocolate Bar Enjoy Life Dark Chocolate Bar - Low FODMAP Certified Theo Fair Trade Organic Pure Dark 85% Dark Chocolate, 3 Oz Ghirardelli 72% Cacao Dark Chocolate Premium Baking Chips For Baking Bag - 10 Oz Guittard Dairy Free 63% Extra Dark Chocolate Chips, 11.5 Oz
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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)
fresh raspberries (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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