3-Ingredient Double Chocolate Mousse (Low Carb, Egg Free and Dairy Free)
My latest obsession is this healthier 3-Ingredient Double Chocolate Mousse in minutes. For all of my sweet-tooth readers out there, you are going to love this recipe! No eggs and no dairy! Just 3 ingredients to thick, creamy and rich chocolate mousse that happens to be low carb and real really good for you.
So, what’s the big secret? It’s no secret really, but it is a secret weapon that has the low carb, Paleo and clean eating world going mad. And most recently….me too.
How To Make Low Carb Chocolate Mousse
- First thing you’re going to need is cans of Coconut cream chilled overnight. Aaaaahhhh coconut cream — which has apparently become my latest obsession. The BEST coconut cream to use is Thai Kitchen brand or coconut cream from Trader Joe’s.
- To keep this low carb, you’re going to need to sweeten it with a GOOD quality natural sweetener. I use Natvia Icing Sugar or Swerve Confectioners Sugar. Do not use honey or maple syrup, as these ingredients still contain sugar. (If not worried about carbs or sugar content, you CAN use powdered or confectioners sugar.)
- I also use some chocolate in this, again sugar free like Lily’s. If you’re not worried about carbs or sugar, go ahead and use something like Lindt 70%.
Refrigerated coconut cream is the saviour of many low carb desserts, acting as whipped cream or pudding with the added health benefits of ‘good for you fats.’ In fact, I posted a how to make coconut whipped cream right here.
Eating plain whipped coconut cream out of a bowl screams for chocolate fix. Eyeing off the cocoa powder in my kitchen…remembering back to the good old days when it was cool to mix cocoa powder with yogurt to get that type of fix…I accidentally on purpose spilled some into my bowl to test it out and see what it would become and got this here result. Something I honestly never thought to try, instead holding my nose up high being the ‘real food only’ snob I was. Until a couple months ago… and so happy I did.
OPTIONAL ADD IN
I’m sure there have been many foodies before me to have done this but I had to share this one. Because not only is it whipped-and-so-thick-and-creamy-and-rich-that-your-mouth-waters-while-eating-this-thing…you then get the crunch of shaved dark chocolate in every mouthful.
Using chocolate is completely OPTIONAL! For those on a Keto diet, or a strict low carb high fat diet, I recommend using a SUGAR FREE dark chocolate.
If you make this 3-Ingredient Double Chocolate Mousse, I recommend you absolutely have to reserve some already whipped coconut cream for the topping. Then sprinkle with more chocolate and mentally prepare yourself for the richest and most decadent dessert that’s no longer low in fat (because high fat is better for you, until they decide other wise), but full of beautiful silky smooth chocolate.
Layers on layers on layers…
*ORIGINALLY PUBLISHED SEPTEMBER 2nd, 2015*
WATCH HOW WE MAKE 3-Ingredient Double Chocolate Mousse RIGHT HERE!
3-Ingredient Chocolate Mousse (Low Carb)
Weight Watchers: 5pp per serve (out of 8 serves)
- 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes
- 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs)
- 3 tablespoons unsweetened cocoa powder
- pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes)
- 20 g | 2 squares 70% chocolate , shaved (optional for extra richness -- or sugar free chocolate chips)
- extra shaved chocolate to garnish
- Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open carefully and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).
- Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping to serve with and set aside.
- Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).
I’m a guy who has never cooked in his life and have made something similar myself before finding this recipe on your site.
I took a packet of coconut cream and whipped it together with an equal amount of full milk plain greek yogurt. Added the cocoa powder and a few drops of vanilla essence and liquid stevia. Then chilled it a little in the fridge. Tastes fantastic.
sharol A Denman says
I made this recipe and put it in a pecan pie crust. I made 2 of them for a church luncheon and wow they went so quickly was so yummy. I wish there was more 3 ingredient pie recipes like this. Thank you so very much for this one. Hope to see more recipes like this.
Denise Browning says
Hi, Karina! I love the fact that with only 3 ingredients one can make a low carb dessert that look so scrumptious. A must-try for sure! Happy V-day!
Julianna Kramer says
Does the coconut cream have to refrigerate overnight? Or is a few hours enough?
Just atrempted to make this and it did not become thick at all. I used the thai coconut cream and it didnt fluff up at all.. flavor was excellent but rather disappointed that it didnt whip up like yours.. I used a hand mixer and continued to whip it but nothing happened.. any suggestions or idea??
Wow! This is a great recipe whether you are on a diet/have dietary restrictions or not! I made it for my family, and then for my parents. It was fantastic every time! This will definitely be a go-to of mine.
I would recommend putting the cans in the fridge to let it separate, but letting it warm up a bit before whipping it. If it is whipped when too cold you will get coconut cream chunks.
Shirley Summers says
TIP. If you open the coconut cream from the bottom you can just pour the water off.
Fantastic! Seriously you can’t tell it’s dairy/sugar free!
Yummy! Very rich and delicious. A real treat. Something different than the fat bombs I have been making. I will make this again.
Hi! Apologies for having a stupid question, but it’s an urgent one. When you mean a chilled coconut cream, does it need to be kept in the freezer and frozen over night, or just in the fridge? Where it will not freeze?
Just in a cold spot in your fridge is best but not frozen. Thanks for commenting and for following along with me!
Help! I am planning to make today…Thanksgiving day. But my son requested chocolate mousse pie. Would this work if placed in a graham cracker pie crust? Will it set or will be too soft? Thank you!
OH that sounds great! Enjoy and Happy Thanksgiving! XO
Adeena Pelberg says
I tried using Trader Joe’s coconut cream but it turns to butter and does not whip when I try to whip it (tried several different times.) Thai Kitchen brand whips up find as does Whole Foods brand 365 whole coconut cream. And the result is YUM! I am wondering if you can advise on the Trader Joe’s cream (it has the highest fat content and would love to make the recipe extra decadent!) Could it possibly be because there’s no guar gum in it? Thanks Karina!!
Same experience with Trader Joe’s
Rachel O. says
I’m trying to convert this recipe to the new Weight Watchers smart points and it’s coming out way high. Do you have a feel for the actual amount of the coconut cream that gets used as opposed to the entire can contents? I still have to figure out where to find cans of coconut cream since my usual grocery store only carries coconut milk. It sounds delicious and I look forward to giving it a try!
THIS might be a dumb question, … but can I use my Kitchenaid stand mixer for this ?
Yes, you can but it may not fill the mixer full. It is easier to use a hand mixer if needed.
Can this recipe new frozen?
Does the coconut cream have to be cold??
I decided to make a half batch to test… It is soooo delicious and easy to make. I could eat the whole thing. I used refrigerated coconut cream, I did not have any liquid in it all, and used the whole tin. Thick creamy easy delicious and not so bad for you. Thank you.
Do you think matcha powder instead of cocoa powder would work for this?! I’d love to try but I don’t want to waste coconut cream.
Yes, that sounds great! I have not tried it that way but that does sound good! Thanks for following along with me!
Your nutrition list does not indicate how much is a serving. 1/2 cup? 1 cup?
Usually it is 1 cup. Hope that helps!
Sunniva Hellerud says
Just wondering if anyone has tried to freeze this? I want to cover a nut cake in it, but I’m hoping to make it ahead and freeze the whole cake, mouse and all. When freezing coconut cream before it just goes I’ve creamy but I don’t know how he cocoa reacts with the coconut! Any tips?
Made this tonight after letting coconut cream sit in fridge for several days (didn’t get around to making it Sunday night as planned). My cream didn’t separate, and I hadn’t read the comments so I decided to give it a go anyway. It didn’t quite set to mousse consistency, but more like pudding. Was still delicious (and my boyfriend poured it over ice cream)!
Why do people leave four stars who’ve not even made it or tried it? That always puzzles me. Suffice to say I rate this as FIVE stars and amazing! I’ve actually made it and am addicted. For those who’ve not tried it yet, it does not have a heavy coconut taste, is rich and creamy and oh so good.
I do add a 1/2 teaspoon or so of vanilla (I don’t bother measuring) just to add some additional pizzazz but it’s probably not necessary. My sweetener was some granulated Xylitol I’m trying to use up before switching to Erythritol. I don’t have any confectioner’s type sugar alcohol but can hardly tell it’s granulated, so I think you can get by with granulated sugar alcohol, whatever version you prefer.
And now I’m trying to figure out what to do with the left over coconut water/liquid. I’m not a great smoothy gal but did try making a chia chocolate pudding; suffice to say it needs more work. Ha! Anyway, thank you for a great recipe. Oh and the family (including teen boys) LOVED it.
I want to make this recipe. It says dairy free in the intialy caption. Is there not dairy in the chocolate? I believe Lily’s chocolate chips are not dairy free? Or 70% dark chocolate as mentioned? Or am I missing something?
Jessica Foote says
You have to read the labels. Some dark chocolate has dairy and some doesn’t.
I have tried whipping the coconut mil and hasnt worked… 🙁
I didn’t have the sugar you called for so I took a chance and used Apriva, a zero calorie sweetener with sucralose which I purchased at Fred Meyer (Kroger). The mousse had a divine texture and felt wonderful to my tongue! I can see why it had such a low carb level as it had very little sweetness to it, perhaps because of my choice of “sugar”? I will have it again, for sure!
That could have been it too but this does have little sweetness and more flavor to it! Hope you can make it again! Thanks for following along with me!
this mouse looks like a whipped cream for cakes or cupcakes. can i use it as a whipped cream? will it work?
i am not sure if this consistency will stay on top of cakes so well and if its gonna work for decorations?
It is thick like a whipped cream; however, it would not be a great cake or cupcake frosting. I am sorry to disappoint but it would not stay on top and you would need to keep it refrigerated. Great idea though and you are still welcome to try and see if it works on the cakes!
I just made it this evening and wow…I am so sold. It is rich, creamy and so flavorful. Thank you for this wonderful low carb dessert!
That is great to hear! Thank you so much for sharing! I am so glad that you loved it and you enjoyed all the flavor! Yum!
Jason Freeman says
This is a really smart recipe, I’m glad I found your blog. Incorporating healthier alternatives is what truly makes your blog good.
AWE! Thanks so much! I try to keep in the healthy range but also like a little chocolate;)!!
Wow this chocolate mouse was AMAZING!!!!! It was so nice and thick and deliscious ! Totally made me forget that I was doing the Keto diet! THANK YOU!!!
That is so great to hear! I am so glad that it tasted so good for you! Good luck on the Keto diet!! Thanks for following along with me and sharing this!!
Maureen DiPietro says
I love following you, Karina. This recipe looks yummy just as the others. Everything I have ever tried from you have been delicious..And to my hubby too. Thank you so much for your love of food and that you are wanting to share. Wish we could have coffee and talk food!
Tymeron Smith says
AWE!! That is the sweetest! Thanks so much doll! I am so happy to have you both following along with me! Thanks for the support and love!
This chocolate mousse looks simply divine! ♥
A good dessert. I usedTrader Joe’s Cannes coconut cream. It’s pure coconut cream (no liquid) so I ended up adding extra cocoa powder and sweetener.
Elizabeth Welsh says
Hello! This recipe was delicious, I’m wondering if you have a recipe to use the left over coconut milk for? It seems a waste to throw it out!
How many ounces are in a serving?
Hi all –
For those of you having trouble with coconut milk that won’t separate, check the ingredients on the can. You want pure coconut with no gums or stabilizers. These are often added to coconut milk to prevent it from separating (why? who knows.)
In the states, coconut cream is usually a mix of chemicals with massive amounts of sugar or corn syrup. Some health food stores carry pure coconut cream, which is basically coconut milk with a greater fat percentage left in it. The containers are smaller, though.
Coconut milk will work – full fat, with no added things except water or salt. I buy Aroy-D at my local Chinese grocer, but health foods shops are a great place to look (also check out Amazon). I don’t work for any of these, just love my pure coconut milk : )
Also, Karina – beautiful recipe! So hard to give up comfort foods, but I need to skip sugar/carbs for health reasons; with recipes like yours, I don’t have to choose. Much appreciated.
Silly question — did you use unsweetened coconut cream for this? I bought a “regular” coconut cream and it’s full of sugar… not sure if that’s a good thing or not..
Wendy Gratto says
I’m trying to figure out how many smart points this would be for Weight Watchers, but I need to know what the saturated fat amount is. Can you tell me please and thank you. It looks so delicious, I can’t wait to try it out.
Hi Karina – This recipe looks amazing but I have a question. Will the mousse taste strongly of coconut? I want to make it this weekend but have some guests that aren’t keen on the taste.
This is a reply to Ann, above.
You mentioned putting the coconut milk on paper towels. Next time, I’d suggest putting your milk in a paper towel lined fine metal sieve, and place that over a large bowl. Cover all with saran wrap, and let it drain overnight in the fridge. That way, you’ll have the whey for your little one to drink, and the thicker part will be cold and ready to go.
This is a great recipe, thanks a lot! I used coconut milk (it was quite creamy) and it worked fine, just give it some time in the fridge to set. It doesn’t hold very long out once taken of the fridge, but that’s fine because you will just want to eat it straight away!
Is coconut cream the same as cream of coconut. That is what my store has
Hi Butch. It should be?
The two are not the same. Coconut cream is basically the super thick part of coconut milk. Cream of coconut has a LOT of added sugar.
If you can’t find coconut cream, then better to buy coconut milk and scrape off just the top thicker part (you won’t get very much per can though)
DIANE ALBIN says
I want to try the fettuccini Alfredo. Looks delicious.
I just tried this and LOVED it! My only thing was that yours looked like a nice deep dark chocolate color. Mine turned out much lighter. Is there something I did wrong? It still was very good tasting and the perfect sweet fix I needed.
On your video, the chilled coconut cream removed from the can looks soooooo much looser than mine. Mine was very firm like crisco shortening
Thank you for this wonderful recipe! I shared it on my own blog and put a link to this site, hope it is ok with you. If not, tell me! Thank you <3
Hi Karina. I tried making this tonight and while combining the ingredients, my cream looks to have separated and won’t combine. Ever come across this? Any advice?
Coconut Milk or Coconut Cream in a can…I’ve never seen it…I’ve seen the coconut in a can for mixed drinks But it’s loaded with sugar..I see coconut water every where I’m Very Confused I need help I don’t know what ure talking about Please get back with me to explain soon
Waiting to hear back
Thank you Linda
Shelli Simon says
If one cannot tolerate coconut cream and wanted to use HWC how much would you use?
Perfect timing doing a low carb diet. Thank you!
My husband and I have been eating low carb since Sept, averaging 25 g of carbs/day. I wasn’t missing what I’ve given up, till I saw the pictures of your mousse! Then I seriously craved chocolate mousse. (As others have said in comments, your pictures are amazing!) I didn’t wait to find confectioners sweetener — totally made it with granulated Stevia. It will be better blended the next time around, I’m sure. But let me tell you, it was wonderful. This was also my introduction to coconut cream. AWESOME. Thank you for *all* of this.
Hi! Lovely photographs. Do you reckon this mousse is thick and firm enough for cake layering? Is it able to stand firm at room temperature for say, an hour? Thanks!
Hi Al…thank you! This mousse is quite thick but I’m not sure if it’s firm enough for cake layering.
Is it supposed to have a heavy coconut taste to it? If I’m craving chocolate mousse this hits the spot, but because of the coconut flavor my family won’t eat it either (sortof a blessing, more for me!)
Hi Alex! Personally, I don’t find it too strong and strong on coconut, BUT my daughter isn;t a coconut fan and she only ‘liked’ it instead of loved it, if you know what I mean lol.
So i cant find coconut cream locally yet.
so i drained the milk out on paper towels. the coconut water soaks into the paper leaving a rich thick cream after a few minutes. gently scrap this off the paper towels and refrigerate for 20 to 30 minutes so its nice a cold. Note i did start with cold cans from the fridge but they did NOT separate as expected.
i squeezed some of the water from the papertowls and gave it to my little one who needed the electrolytes etc after a sweaty gym day.
also i used three cans this got me just over 14 oz of cream. Hoping it turns out as expected using the ingredients in the amounts listed.
This chocolate mousse recipe is..OMG..terrific..I am now making it again…just need to have it on-hand..
You’re welcome RoseAnn!
is it at all possible to knock out the confectioners sugar – can’t get it here and I don’t use any recipes with added sugar so I am thinking pure vanille powder instead? May not need so much that way?
I am really wanting to try some of these desserts but also trying to not have sugar so this could be the one!!! 🙂 thank you!
Hi Pam. I’m not too sure about that substitution as I haven’t tried it myself, but you’re more than welcome to try it out! Personally, I need the sugar in this recipe, but vanilla powder does sound interesting 🙂
How is this dairy free when chocolate is clearly listed as an ingredient?
PLEASE NOTE it says optional in brackets. Leave it out and it’s dairy free. But thank you for your comment.
This is the pretties mousse I ever have seen. I can taste it with my eyes hehe
Ah….thank you Florentina! I’m in love with your site btw! Beautiful 🙂
Hi! I was wondering if you can use coconut milk that doesnt have the cream or do you have to have the cream? Thanks!
Made this today, and it is FABULOUS! Thank you! I didn’t put the salt in, and halved the recipe and its really tasty.
i am from algeria and we dont have coconut cream or coconut milk with what can i replace it
Hi Dallal, do you have normal cream? Thickened or Heavy cream?
Will this still work if I don’t refrigerate the coconut milk? Also what brand of coconut cream do you use? I can never find coconut cream in my store!
No the coconut milk must be refrigerated or the cream won’t set 🙂
What country are you in? Here in Australia, I use Ayam brand!
Rachael Yerkes @ Eazy Peazy Mealz says
You always have the most beautiful photos! I never comment, but I just wanted to tell you how much I love them.
Thank you so much Rachael. I’m forever second guessing myself so it’s really nice to hear! Xx
Just wondering what confectioners sweetener is? Is that powdered Equal or natvia or ? This sounds divine.
Hey Wendy! I used the Natvia ‘icing sugar’ in this one!
Made this for our dessert tonight. My family couldn’t tell it was made of coconut cream and they licked their bowls clean. You my dear are my favourite recipe site. Thank you.
That’s so awesome Deb! I LOVE that! It’s the best feeling when something healthy goes unnoticed!
Your photographs are just beautiful and mouth watering. You had me at 3 ingredients with this recipe and so of course I tried it. Far out! You are a goddess! I’m so happy you’re doing low carb now! You’re rocking it and I’m loving all of it! Thank you Karina!
Hi Christine! Thank you! Wow I’m so happy you’re enjoying the recipes! And I love that you tried this one! So awesome! Thank you for coming by and letting me know! Enjoy your weekend 🙂 Xx