How to Make Super-Quick, Decadent, and Healthy Chocolate Mousse {Sugar-Free, Dairy-Free, and Gluten-Free Recipe}

Do you like chocolate mousse? Are you looking for healthy recipes that are delicious and easy to make? This healthy chocolate mousse recipe is super quick to make, decadent, and fluffy as well as sugar-free, dairy-free, and gluten-free!

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HEALTHY CHOCOLATE MOUSSE RECIPE

My low thyroid, food allergies, and healthy lifestyle demand a specific way of eating to feel my best. This healthy chocolate mousse recipe that I created has been a huge hit with my husband and family this year! I always used to use a recipe and make certain alterations that I would cook or bake from, but this year I’ve been making most recipes from scratch without looking at any recipes first. My goal is to make each recipe quick and simple to make, as healthy as possible, and use few ingredients.

My entire family has always loved chocolate mousse especially my mom. I even made this for my 3-year-old niece’s family birthday party so she would have a healthier dessert after all the cake from her other birthday party. She loves my chocolate mousse, and she called it her “cake”! She’s always excited if I’m at “grandma’s house” when she’s there and I make some chocolate mousse.

How to Make Super-Quick, Decadent, and Healthy Chocolate Mousse {Sugar-Free, Dairy-Free, and Gluten-Free Recipe}

This healthy chocolate mousse recipe is sugar-free, dairy-free, and gluten-free. This recipe is simple, quick to make, and very decadent.

TOOLS: 

• Measuring Cups (I prefer and use both stainless steel measuring cups and Pyrex measuring cups.)
• Measuring Spoons (I like using stainless steel measuring spoons.)
• Electric Stand Mixer (You could use an hand electric mixture.)
• Mixer Splash Guard (A splash guard is really helpful because you will be mixing at high speeds)
• Three Large Spoons (regular size work fine, too)
• Airtight Storage Container (I love and use these Pyrex storage containers because they’re glass and work great)

INGREDIENTS:

• 2 Full Size Cans of Refrigerated Coconut Cream (Make sure it’s coconut cream, not coconut milk. Only use the cream that goes to the top of the can when refrigerated. The cream should look almost like whipped cream. If the cream is hard it’s probably not a great can of coconut cream.)
• 1/3 Cup Organic Raw Honey (This specific raw honey I use tastes sweeter than most so you can use less. Plus, it’s thicker.)
• 1/2 Unsweetened 100% Cacao Bar
• 1 Teaspoon Organic Vanilla (or regular vanilla extract)

INSTRUCTIONS:

• Turn the refrigerated coconut cream cans upside down and use a can opener to take the bottom of the can off.
• Gently pour the liquid from the bottom of the can out. Make sure the cream stays in the can.
• Spoon the coconut cream (thick creamy part that was left in the top of the can) into a mixing bowl.
• Place a splatter guard on your mixer if using an automatic mixer and mix on high until cream is thick and fluffy. Check often to make sure it doesn’t turn to butter. If it starts to go from fluffy to not as fluffy, it’s starting to turn to butter. You can still use it, but it will not have as good of a texture.
• Add raw honey to the coconut cream and mix in until thick and fluffy again. Again, check often to make sure it stays a good fluffy consistency without turning to butter.
• Take out a little cream from the mixture to add on top of the finished chocolate mousse or (for the best taste) make this tasty coconut whipped cream recipe for a delicious topping.
• Melt the chocolate in the microwave for 1 minute or until melted. You could melt the chocolate on the stovetop if you choose to.
• Add the vanilla and stir the chocolate and vanilla together until thick but creamy. It is normal for it to start to thicken a little.
• Add the chocolate mixture to the coconut cream mixture and mix until mixed in completely. Really watch closely at this point to make sure it doesn’t start to turn to butter. The thickness should already be there from the coconut cream mixture when you mixed it before.
• Refrigerate in an airtight container or the bowls you will be serving them in. Chill in the refrigerator 3 hours to overnight. You can eat it right away or after a little chilling, but I think the texture and taste is best after 3 hours to overnight.

Only four ingredients are needed to make this yummy chocolate mousse: coconut cream, raw honey, 100% cacao bar, and vanilla.

Turn the refrigerated coconut cream cans upside down and use a can opener to take the bottom of the can off. Gently pour the liquid from the bottom of the can out. Make sure the cream stays in the can.

Spoon the coconut cream (thick creamy part that was left in the top of the can) into a mixing bowl.

Place a splatter guard on your mixer if using an automatic mixer and mix on high until cream is thick and fluffy. This will protect your walls and counters from getting splattered.

Check often to make sure it doesn’t turn to butter. If it starts to go from fluffy to not as fluffy, it’s starting to turn to butter. You can still use it, but it will not have as good of a texture.

Add raw honey to the coconut cream and mix in until thick and fluffy again. Again, check often to make sure it stays a good fluffy consistency without turning to butter.

Take out a little cream from the mixture to add on top of the finished chocolate mousse or (for the best taste) make this tasty coconut whipped cream recipe for a delicious topping.

Melt the chocolate in the microwave for 1 minute or until melted. You could melt the chocolate on the stove top if you choose to.

Add the vanilla and stir the chocolate and vanilla together until thick but creamy. It is normal for it to start to thicken a little.

Add the chocolate mixture to the coconut cream mixture and mix until mixed in completely. Really watch closely at this point to make sure it doesn’t start to turn to butter. The thickness should already be there from the coconut cream mixture when you mixed it before.

Refrigerate in an airtight container or in what you will be serving them in. Chill in the refrigerator 3 hours to overnight. You can eat it right away or after a little chilling, but I think the texture and taste is best after 3 hours to overnight.

Have fun eating your indulgent yet mostly healthy chocolate mousse!

Here’s your printable Super-Quick, Decadent, and Healthy Chocolate Mousse {Sugar-Free, Dairy-Free, and Gluten-Free Recipe}

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Super-Quick, Decadent, and Healthy Chocolate Mousse {Sugar-Free, Dairy-Free, and Gluten-Free Recipe}

Ingredients

• 2 Full Size Cans of Refrigerated Coconut Cream (Make sure it's coconut cream, not coconut milk. Only use the cream that goes to the top of the can when refrigerated. The cream should look almost like whipped cream. If the cream is hard it's probably not a great can of coconut cream.)
• 1/3 Cup Organic Raw Honey (This specific raw honey I use tastes sweeter than most so you can use less. Plus, it's thicker.)
• 1/2 Unsweetened 100% Cacao Bar
• 1 Teaspoon Organic Vanilla (or regular vanilla extract)

Instructions

1. Turn the refrigerated coconut cream cans upside down and use a can opener to take the bottom of the can off.
2. Gently pour the liquid from the bottom of the can out. Make sure the cream stays in the can.
3. Spoon the coconut cream (thick creamy part that was left in the top of the can) into a mixing bowl.
4. Place a splatter guard on your mixer if using an automatic mixer and mix on high until cream is thick and fluffy. Check often to make sure it doesn't turn to butter. If it starts to go from fluffy to not as fluffy, it's starting to turn to butter. You can still use it, but it will not have as good of a texture.
5. Add raw honey to the coconut cream and mix in until thick and fluffy again. Again, check often to make sure it stays a good fluffy consistency without turning to butter.
6. Take out a little cream from the mixture to add on top of the finished chocolate mousse or (for the best taste) make this tasty coconut whipped cream recipe for a delicious topping.
7. Melt the chocolate in the microwave for 1 minute or until melted. You could melt the chocolate on the stovetop if you choose to.
8. Add the vanilla and stir the chocolate and vanilla together until thick but creamy. It is normal for it to start to thicken a little.
9. Add the chocolate mixture to the coconut cream mixture and mix until mixed in completely. Really watch closely at this point to make sure it doesn't start to turn to butter. The thickness should already be there from the coconut cream mixture when you mixed it before.
10. Refrigerate in an airtight container or the bowls you will be serving them in. Chill in the refrigerator 3 hours to overnight. You can eat it right away or after a little chilling, but I think the texture and taste is best after 3 hours to overnight.

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If you want dairy-free, sugar-free whipped cream for your chocolate mousse, you’ll find a recipe for fluffy and tasty coconut whipped cream at Living Montessori Now.

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WHAT ARE YOUR FAVORITE DESSERTS?

I love how fast I can make this delicious and healthy dessert! It’s definitely been one of my go-to desserts this year. 

This is a great healthy dessert option for the holidays. You can feel like you’re indulging without going off track during the holidays.

Will you try or have you tried this recipe?

What are your favorite desserts? Do you have a type of recipe you’d like me create?

Have fun!

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