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For all of my sweet-tooth readers out there, you are going to love this recipe! 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. 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.
Chocolate Mousse
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%.
COCONUT CREAM
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…
WATCH HOW WE MAKE 3-Ingredient Double Chocolate Mousse RIGHT HERE!
More delicious dessert ideas:
Mango Coconut Cheesecake Parfaits
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3-Ingredient Chocolate Mousse (Low Carb)
Ingredients
- 27 fl oz full fat coconut cream or coconut milk
- 2 tablespoons confectioners sweetener or confectioners | icing sugar if not counting carbs
- 3 tablespoons unsweetened cocoa powder
- 1 pinch salt optional - about 1/4 teaspoon. Adjust to your tastes
- 1 oz 70% chocolate shaved, optional for extra richness - or sugar free chocolate chips
- 1 chocolate shavings to garnish
Instructions
- 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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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??
I had the same experience with organic coconut cream. Does yours have an emulsifier added? The cream separated into fat and liquid – sadly, an epic fail for me.
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.
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?
Thanks
Hi Sana!
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
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
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.
Fantastic! I used Fresh Thyme’s organic coconut milk & had the perfect cream from it after chilling overnight. Thank you for this easy recipe that satisfies the sweet tooth!