February 11, 2013 | Home >Popular > Healthy Kids > Best Recipes >Thick and Creamy Chocolate Mousse Recipe
Thick and Creamy Chocolate Mousse Recipe
February 11, 2013 | Home >Popular > Healthy Kids > Best Recipes >Thick and Creamy Chocolate Mousse Recipe

Thick and Creamy Chocolate Mousse Recipe

There is a restaurant nearby my house that my family used to frequent when I was growing up.  And by frequent I mean we would go there on special occasions and events.   They have a really good salad bar, and  unique to their salad bar is the most thick, creamy, melt in your mouth chocolate mousse I have ever eaten.  We went there this year for my 4 year old’s birthday (mostly for nostalgic purposes) and you better believe I loaded up a bowl full of that mousse.

There are probably only 5 foods that I truly love…..And I am talking love in a way that I don’t care how many calories is in them.  I would say this Thick and Creamy Chocolate Mousse Recipe is numbers 1-3, but that would be taking it a little far.  I am pregnant however, so maybe that has something to do with it?  Anyway – in an effort to make up for my recent indulgence, I thought I would try to come up with a healthier version that is still thick, creamy and delicious.  And guess what?  I nailed it right on the mousse head.

One of the criteria for recipes that I really like is that they can’t take all day to make, and they can’t have a lot of complicated ingredients.  Hello chocolate mousse.  4 ingredients and about 5 minutes to whip up.  Literally.

Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert!

You will want to use coconut milk from a can……..the reason is because you need it very chilled and you need the coconut cream.   If you can find coconut cream in a can, use that!   I put my coconut milk in the freezer for about an hour before I made this.  You will also need vanilla (the good kind), honey (or agave), and cocoa powder.

Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert!

First thing, put ONLY the cream from the coconut milk into your bowl.  You want the least amount of liquid possible here.  Hence the freezing.  The liquid should be mostly at the bottom of the can and you can just spoon out the thick creamy goodness.

Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert!

 

Add the rest of your ingredients and whip for about 3-5 minutes until it has reached your desired perfection.  If it isn’t sweet enough for you, go ahead and add a little more honey.

Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert!

Pipe the mixture using a piping bag. Then serve it up in fancy glasses of course!  I even let my 2 and 4 year old eat out of these glasses.  Definitely delicious served with some nice cold fruit.  We chose strawberries.  My girls were dunking their strawberries in the chocolate and then eating the strawberry.  More like a chocolate dipped strawberry.   WOW!  That was a winner.  You should try it.  I bet it would be good with pineapple or pears also.

Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert!

We are staying in this Valentine’s and serving a fancy dinner to our girls.  This is likely to make it on the menu…….

Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert!

FOOD - Thick and Creamy Chocolate Mousse. Chocolate Mousse for a decadent, indulgent, yet clean dessert! http://www.superhealthykids.com/thick-and-creamy-chocolate-mousse/

Thick and Creamy Chocolate Mousse Recipe

Thick and Creamy Chocolate Mousse Recipe
Serves: 4

Ingredients

  • 2 cup – coconut milk
  • 4 tablespoon – honey
  • 2 teaspoon – vanilla extract
  • 4 tablespoon – cocoa powder, unsweetened

Directions

  1. Place coconut milk in the freezer for about an hour prior to making the mousse.  You can also substitute for coconut cream and then you don't need to make sure your coconut milk is solid or firm!
  2. Spoon the coconut cream out of the can and place in a large bowl or mixer.
  3. Add honey, vanilla, and cocoa powder.
  4. Beat until smooth and creamy.
  5. Serve with fruit.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 262 13%
  • Fat: 18 g 28%
  • Carb: 22 g 7%
  • Fiber: 4 g 16%
  • Protein: 1 g 2%
  • Sugar: 19 g
written by
Natalie Monson

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Comments(90)
Molly says:

Did the mousse take like coconut? These look awesome, but I’m not much of a fan of coconut. Thanks for your time!

tiffany says:

can you make this with cow’s milk?

Emily C. says:

I love finding vegan recipes with simple, recognizable ingredients and might have to go grab another can of coconut milk today. Thanks for a quick, easy vegan treat!

Fiona says:

Once made, does this hold up well in the refridgerator? Thinking this would be a great treat at my sons daycare in little dixie cups…..thoughts?

thrugreeneyez says:

That looks great, but did you know that honey is not vegan? However, you could easily veganize this by substituting a couple blended dates, or agave for the honey. Just wanted to kindly let you know about the honey! 🙂

Natalie says:

It does have a hint of the coconut milk flavor. I personally think that coconut milk taste different than coconut. But if you don’t like the coconut flavor at all – then I would substitute regular cream.

Natalie says:

If you made it with milk it wouldn’t get thick and creamy. You could make it with cream though and you would probably get the same effect. You would just need to whip it for longer.

Natalie says:

Your welcome! Hope you enjoy.

Natalie says:

Yes – I stored the leftover in the fridge and it actually stays nice and thick – in fact it actually gets thicker. You may want to let it sit out for a few minutes before serving it after taking it out of the refrigerator.

Natalie says:

We thought about that and there actually isn’t a set line as to if honey is truly vegan or not. There is a big debate on the topic and we are on the side that honey is vegan. Thanks for the substitution suggestions though!

This looks amazing! Will definitely be on the menu on Thursday for my dairy-free husband! Thanks for earning me brownie points! (Assuming it tastes as good as it looks!)

This looks amazing! Will definitely be on the menu on Thursday for my dairy-free husband! Thanks for earning me brownie points! (Assuming it tastes as good as it looks!)

Natalie says:

My husband had some last night – he dipped strawberries in it and said it was better than any candy he has eaten!

Stephanie K says:

How many does this serve?

Natalie says:

This would serve 4 adults OR probably 2 adults and 4 kids.

Tia says:

Yum! I just made this and it is so decadent! It has more of a dark chocolate flavor, but is just like you said, perfectly paired with fruit!!

Traci says:

This looks fantastic. I’ve used coconut milk cream before but not in a mousse. This sounds delicious and turned out beautiful!

Natalie says:

Definitely more of a dark chocolate flavor. To make it less dark you can add less cocoa powder. It just depends on your taste preference!

Naomi says:

Hi, how many MLs were your Tins of coconut cream & can you use vanilla bean paste? Thanks 🙂

Becky says:

Where do you get good vanilla extract/how can you tell it’s the good stuff. I wasn’t aware that I had choices other than not-so-great extracts and using the bean itself.

Natalie says:

Each can was 14 ounces or about 400 MLs. And yes you could definitely use vanilla bean paste.

Natalie says:

Imitation vanilla is just that, imitation, artificial. It, however, has more of the flavors that give vanilla the distinctive taste. Real vanilla is made from the real vanilla bean. It’s flavor is richer, more complex, and has more depth. Real vanilla typically uses alcohol to extract the vanilin compounds from the vanilla beans
Imitation vanilla uses chemical solvents to extract the vanillin. Look at labels and try different brands to see what you like best!

Purnima Darji says:

I didn’t really understand how to get the coconut cream….because you said we use coconut ‘MILK’.

tiffany says:

how much cream should i use? i don’t want to assume it’s a 1:1 substitution

Great recipe, it looks really delicious. Should I put it in the fridge before eating?

Natalie says:

If your coconut cream is cold enough you definitely don’t have to. In fact, I think it is better right after you make it. When you put it in the fridge, it hardens a bit and loses a little bit of that fluffy mousse quality. If you aren’t planning on serving it until later, put the entire recipe in the fridge and give it another quick whip before serving.

Natalie says:

I actually don’t know the exact measurement because I have never made it with cream – but you could start with 1 1/2 cups and go from there. Good luck!

Naomi says:

This was AMAZING! My girls loved making it with me for their daddy for valentines day desert. We 1/3 filled the glasses with chopped strawberries, put mouse on top & a choc heart (still wrapped in red foil) on top. Looked beautiful & tasted Devine 🙂 thanks so much

Natalie says:

Yay! I’m so glad!! Love when recipes are like that!

PaleoNewbie says:

Hi Natalie – Thanks for the awesome recipe! I LOVE it! I just wanted to let you and the readers know that I’ve heard that BPA is a factor to consider when buying coconut milk in a can. There are a few Coconut milk options in cans that don’t have BPA, but they are rare. My choice is to go straight to the coconut cream (besides, what do you do with all the extra ‘water’ at the bottom of the can?). Let’s Do Organic sells coconut cream in boxes. Organic, all cream, and BPA free – plus its cheaper per ounce of cream than I’ve found in the grocery store when you buy 2 of the 6-packs on Amazon.com and qualify for free shipping. win-win-win-WIN! P.S. Can you tell I’m hooked on this new treat that lets me eat chocolate in a healthy way?!?!

sallyjrw says:

what do you do with all the coconut water left in the cans?

Natalie says:

I put it in a tupperware in the fridge and then use it in smoothies.

Rachel Frank says:

Hello. So if we’re using 2 cups of coconut cream in the recipe, do you know approximately how many regular sized cans of coconut milk we’ll need? I’m guessing 3-4 , but I’m not sure… Thank you.

Looks amazing – excited to try it!

PaleoNewbie says:

Correction: The Let’s Do Organic is actually blocks of Coconut Cream, not like what comes in the can. It has to be turned into homemade coconut milk and then the cream can be scraped off the top. I’m sorry for being so over-excited I posted too early on this one.

musculatura says:

Mmmm… delicious!!! Thanks 🙂

Larissa says:

This recipe looks amazing! I’m always looking for healthy treats for my son who is gluten and casein free. The only thing is, he doesn’t like chocolate. Have you ever tried this with just the vanilla extract flavor?

A says:

Is this gluten free as well? Sorry, I’m not sure what is and isn’t gluten free and I’d love to make this for a fried who adheres to a dairy and gluten free diet.

Kim says:

Could you use lite coconut milk instead of full fat?

Agnes says:

It’s so yummy! Tried it right now. There are only 4 of us so only 1 can of Trader Joe coconut cream. Added the rest of the ingredients according to our taste. Thanks so much for the recipe!

Kristen says:

I am trying to use trader joes coconut cream as well and my kitchenaid just pushes it around or flings it in to little balls. Did you add any liquid? Recipe seems so simple not sure what I’m doing wrong.

Natalie says:

Yes you definitely could – not sure if it would turn out as thick, but probably worth a try!

Natalie says:

Yes you definitely could try that. I would probably taste so good with just the coconut and vanilla flavor.

Natalie says:

Yes definitely gluten free!

sara says:

I couldn’t get it thick enough. But stilll yummy

Michelle says:

This was amazing!! I used maple syrup instead of honey because that’s what I had but otherwise followed the recipe. A trick I read somewhere was to keep cans of coconut milk in the fridge upside down. Then you can just pour out the liquid from the top and scoop out the thick cream on the bottom. Worked like a charm. Thanks for sharing! 🙂

ELIZABETH R ASHTON says:

I had high hopes for this and left it to the day of the celebration dinner with my kids and what a flop, just liquid and there was no way to fix it. All the recipe comments I have read appeared to be easy enough. Such a disappointment for my kids 🙁

amy says:

Just made this and it flopped 🙁 turned out really runny. Ive just put into freezer to see if I can salvage the dessert. Any suggestions are welcome! Was really hoping this would be…. super easy to make and love the ingredients.
I used a hand mixer…would that be the issue? Pls say yes!! 🙂 then maybe my hubby will buy me one of those beautiful stand mixers.

Natalie says:

What kind of coconut milk did you use? Did you chill the milk so that you only used the cream (solid) part? Did exclude the liquid part? Did you whip it for a full 5 minutes? A handmixer shouldn’t be that big of a problem, if you can get some good whipping action out of it. You may need to whip a little longer depending on the speed you can get out of it.

Tina says:

you made a very good point, no cans!

Zalie says:

you could use avocado instead of coconut cream- there’s some great recipes out there that use avocado.

Lainey says:

This sounds amazing! Could I just use a box of coconut cream? Sounds like I should be able to but I have never tried to use just the cream part of the milk in the cans so I’m cot sure if they would be different.

Nicole says:

This looks divine! Can you share what device you used to get the beautiful texture of the mousse in your pictures? I know spooning it into a cup wouldn’t have the same presentation. Looks like a classic icing tip, perhaps?

Tammy M. says:

What is the nutrition information on this? Would like to know calories, fats, protein, carb counts. Thanks!

Bek says:

Do you use coconut cream or milk for this recipe? I’m confused as yOu are mentioning the cream but using cans of milk???? Aren’t they 2 different things?

kelly says:

I had the same problem with it turning out really runny. Added some chia seeds, let it sit in the fridge for a bit, and called it a chocolate pudding. All’s well that ends well:)

I did make a fruit dip a few weeks ago using this same method of separating a can of coconut milk, and it worked beautifully. Difference was, this time I found coconut milk on sale, and it was a different brand. The first time I used Thai Kitchen brand. Will try this mousse again using TK, hopefully it will work better.

Jennifer says:

This recipe is amazing! It is simply decadent!!!! Two things l would like to know though is if it could be frozen after making it and eaten as a frozen treat? Second, the nutritional info on this delight would be great!

Natalie says:

I just used a piping bag and a tip that has a jagged edge. If you scroll to the bottom of the post, there is a link to a great piping bag and tip starter kit.

Natalie says:

Sorry about the confusion! It is coconut milk, but when it solidifies, the solid part is the cream. That part is what makes this mousse creamy.

Natalie says:

I’ve never used boxed coconut cream, but it sounds like it should work just fine!

Bek says:

Thanks for that. Il def give it a try. Looks delicious and EASY!

Angie says:

I put the cans of coconut milk in the freezer for an hour but hardly got any cream. Most of it was milk. Am I missing something? Thanks

Maria says:

I was about to try this recipe, but even though I left my coconut milk in the freezer for over an hour, barely anything was solidified. Do I need to freeze it longer? About how much coconut water should be left behind?

Mya says:

I’m using canned coconut cream so since its all cream how much would you use in this recipe

Natalie says:

I wonder if it was the brand you used? It should be at least an 85% solid to 15% liquid ratio after it is frozen that long. I’m not quite sure what could have gone wrong!

Laura says:

If folks are using “light” coconut milk, it won’t have nearly as much cream.

Natalie says:

I would say about 2 – 2 1/2 cups

Amy says:

I had the same problem as a few others where the cream didn’t solidify. I used Goya brand and I noticed in your picture you show Thai kitchen. Maybe that’s the difference?

Natalie says:

Definitely a possibility! If you try Thai kitchen – let me know if it turns out!

Anne Thiel says:

Great recipe, coconut and chocolate are two of my favorite flavors/foods. Putting a can in the freezer right now….
I’m assuming halving the recipe won’t be a problem?

Natalie Monson says:

Nope! I have halved the recipe before and it turns out just great.

Dia says:

I have made this many times before and i just want to clarify something for people that had trouble with it being too runny.

1. NOT ALL CANS OF COCONUT MILK WILL WORK!! IT CANNOT BE LITE, IT HAS TO BE FULL FAT COCONUT MILK.
2. A good tip of reference to know if your coconut milk can will work for this recipe is shake the can at the store. If it sloshes around, it is too liquidy, the can must be heavy and it should not make a sound when shaken.
3. Refrigerating or freezing only separates the cream from the water in the can, so if it didnt work after refrigerating, you have a bad can that will NOT work for this recipe.
4. I have tried MANY brands, the only brands i can say definitely work are Chaoko, Golden star, thai kitchen organic.
5. If the ingredient guar gum is listed, it probably wont work. Guar gum PREVENTS the coconut milk from separating.

I recently read that So delicious makes a culinary coconut milk that solidifies and works for this recipe, i cant vouch for it, but im going to try it soon.

This is an amazing recipe, it also works as a frosting on cakes and cupcakes. Definitely my top fave!

Natalie Monson says:

Thanks so much for the tips!

mary says:

Can you use chocolate favouring the liquid kind as I’ve been given 3 bottles as a present and don’t know what to do with them..thanks in advance

Natalie Monson says:

I’m not familiar with the product you are referring to. Anything is worth a try once though. Good luck!

Tara says:

Ok so I put the can of cocoa nut milk in the freezer for the hour. When I opened them there was water stuff on top and at the bottom was the cocoanut stuff. (never used it before lol). I put the hole can in including the water. It came out liquidy.
1. should I have not put the watery part of the canned stuff in it?
2. What do you suggest I do to fix it lol?

thanks!!!

joan says:

do not add the liquid

joan says:

the only coconut milk I could find says unsweetened is that okay

Natalie Monson says:

Yep! That will work great.

Bill says:

Have made this a few times and won many brownie points from my wife :-).
I had some issues using the coconut milk as well even after being in the fridge and freezer, but still tasted good. Recently I was I’m my local health food store and found they had small containers of coconut cream. I had them cooling in the fridge a couple days and used them tonight. Worked Great! So if you are having issues with separating the milk and cream, I would suggest checking out a health food store, if they don’t have it they can probably order it for you. Oh other thing was cost. It cost about the same as 1 can of milk from the grocery store.

Whitney says:

First time using coconut milk and I left the cans in the fridge for a day and a half before using. I got maybe 3/4ths of one can of the thick cream. So I had to alter the amount of the other ingredients. With that said, it still turned out amazing. I used slightly less cocoa so it’d be less of a dark chocolate flavor. And while it’s delicious plain, it’s so rich that I couldn’t get far without becoming full. Dipping strawberries in the mouse was the way to go. The tartness from the strawberries with the fluffy sweetness of the mouse? Perfection. Thank you so much for the recipe. I have food allergies and while I’m great at following recipes, I’m not great at creating recipes. I will be making, taking, and eating some of this as a chocolate mouse dip for fruit at my grandmother’s 80th birthday. And she just completed chemo so I hope it’s extra special for her. Thanks again!

P.s. Next time, I’ll follow the freezing of the coconut milk before hand!

Whitney says:

Its me again. Someone above had mentioned using coconut cream. I just tried the same recipe but substituted coconut cream for coconut milk. Big mistake. I’ve never used either before this recipe. The cream has a strong coconut taste and texture. And there was nothing whipped about it. The coconut milk is dead on for your mousse and your whipped cream. The coconut cream is a flat tasting batter. I tried adding more honey, coconut and even water. It was disappointing. Coconut milk for the win!

Natalie Monson says:

Good to know! Thanks for the tip!

Karmel says:

Hi.. With the ingredient measurements given, how much does it make? My milk allergy baby is having her 1st birthday party Sat & I wanted to make a load of these up, but not sure how much to do. There will be around 8-9 kids, & 15-18 adults, but I wanted to serve in plastic martini glasses so the portions are quite small, but look just as fancy as yours 🙂 thanks

Natalie Monson says:

It makes about 4 cups total. The martini glasses probably hold 1/4 cup 🙂

Lily says:

Would it work with a homemade coconut milk?
My son gets bloated with can milk even if it is organic.
He does well with homemade coconut milk made out of a fresh coconut.

Natalie Monson says:

I have never tried it or made my own coconut milk, so if you try it let us know how it turns out!

Jane says:

I’m confused as to how this is “guilt free”…. This is still a dessert with fat and calories that can cause weight gain – just like other non-vegan desserts. It must be eaten in moderation and calling it guilt-free is misleading.

Karen says:

I loved this as soon as I saw this, so I ran out and bought the cans of coconut milk, which I threw in the freezer as soon as I got home…. And then promptly got so busy with life that it’s been about a week that the cans have been in the freezer. Do I let it thaw out, or just use it as-is?

Sam says:

So yummy!! I used a whole can of coconut cream, no separation required just use the whole can and beat it with the rest of the ingredients. I put it in the fridge for a couple of hours and it tasted even better!
My 22 month old is in love haha.

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