This 2 ingredient chocolate mousse recipe is rich and decedent– and dairy free! An impressive dessert that is healthy, easy, and super delicious.
Wow, I think I have have just created a recipe where the title is longer than the ingredient list. Am I breaking the food blogging rules? Shh don’t tell anyone. Let’s just keep it as our little secret.
Back to the two ingredient miraculousness of this recipe– I know what you’re thinking. Is that possible? 2 ingredients in a rich and decadent chocolate mousse? And even more so, is it possible that neither of those ingredients is heavy cream (or any dairy product for that matter)? Yes, coconut milk is the star ingredient but also unsung hero in this recipe because it gives the mousse its creaminess and decadence, without leaving even a hint of coconut flavor. Nope, the only flavor you get is the magnificent flavor of rich, smooth, perfect chocolate.
I recently came across this recipe while watching The Chew. Have you ever seen it? It’s probably my favorite show ever. A daytime talk show about cooking?! Yup. It’s the best, and I get so many new recipe ideas and cooking tips and tricks. Exhibit A, this dairy free chocolate mousse recipe. Here’s the video if you’d like to watch Carla Hall make it. She’s a dessert expert and I pretty much love all of her sweet recipes that I try.
This recipe is super easy but can easily look super fancy with the help of beautiful serving glasses. And something about the word “mousse” just brings along a feeling of elegance and class. That’s me, so classy…?
Anyways, let’s get to the kitchen.
Our cast of characters today are: 1 can of coconut milk, two 9 ounce bags of dairy-free chocolate chips (if you want to stick with the dairy free theme), a medium saucepan, 1 medium bowl, 1 larger bowl the medium bowl can fit inside of, ice, and a whisk.
First you are going to warm up 1 can of coconut milk in a medium saucepan over medium heat. You want it nice and warm to help you melt the chocolate but not boiling or scalding because this will ruin the milk.
While that’s heating up, put your bags of chocolate chips into a medium bowl and set aside. Fill your larger bowl about one third of the way with ice, add a couple splashes of water, and set aside. When the coconut is warmed, pour it over the chocolate chips and begin stirring until the chocolate is completely melted and you have a smooth, shiny sauce. Set the chocolate and coconut milk mixture inside the large bowl with ice. You just made an ice bath!
Now here comes the fun part. Begin whisking your chocolate vigorously. This process is going to add air into the chocolate to create a beautiful mousse texture. It does take some time. Whisk for about 6 minutes until you have a semi-thick, pudding-like thickness. Try to avoid over-whipping! The first time I experimented with this recipe the texture went from perfectly pudding-y to a super thick and tight blob fairly quickly. The end result tasted just as rich and delicious and my family loved it just as much, but spooning it into glasses was difficult to say the least. So stop when it’s like pudding and take it out of the ice bath to stop the chilling process so you can still easily pour it into serving glasses.
After it’s distributed into your glasses, let them chill in the fridge for at least an hour. Serve chilled. It also freezes beautifully! When ready to serve, dress it up by adding shaved chocolate. I just shave the side of a bittersweet chocolate bar with a standard peeler to create delicate chocolate curls. So fancy schmancy (but more importantly so easy peasy).
- 1 14 ounce can coconut milk (not coconut milk beverage in a carton)
- 2 9 ounce bags semi-sweet chocolate chips
- Bittersweet chocolate bar for shaving (optional)
- Warm the coconut milk in a medium saucepan over medium heat. You don't want it boiling or close to boiling because the coconut milk can separate.
- While the milk is warming, pour the bags of chocolate into a medium bowl and prepare an ice bath by filling a large bowl about one third of the way with ice and adding a few splashes of water. Keep the two bowls separate for now.
- Pour the warm coconut milk over the chocolate chips and begin to stir until the chocolate is melted and you have a smooth and shiny sauce.
- Place the chocolate sauce on top of the ice and push down slightly to allow the ice to touch the sides of the bowl. Begin whisking the chocolate vigorously, which will add air to the mixture and create a beautiful mousse texture. Whisk for about 6 minutes until you have a semi-thick, pudding-like thickness. Try to avoid over-whipping. If it becomes too cold and too thick, you may have a hard time pouring it into serving glasses (and it can become too thick fairly quickly). But don't worry, if this happens the end result and texture is still just as decadent and delicious.
- Take the mousse out of the ice bath and pour into serving glasses. Let them chill in the fridge for at least an hour. Serve chilled. When ready to serve, top with shaved chocolate by shaving the side of a bittersweet chocolate bar using a standard peeler to create delicate chocolate curls. Enjoy!
- PS: The mousse freezes well also! Just take them out of your freezer with enough time to come to a chilled, refrigerated temperature.