Delicious, indulgent chocolate mousse is a great dessert.
These three dairy free methods make mousses lighter than other recipes that use cream. They are also refined sugar free.

Dairy free mousse three ways
Preparation Time: 10 minutes (overnight for coconut cream)
Cooking Time: 0 minutes, 4 hours to set
Serves: 4
Ingredients
Chocolate mixture
3 tbsp maple syrup
3 tbsp cacao (or cocoa)
1 tsp vanilla essence
Traditional with egg
2 eggs, separated
50 g nuttelex, melted (or coconut oil)
Chia with almond milk
400 ml almond milk (or coconut milk)
1/4 cup white chia seeds
Coconut cream
400ml coconut cream
To serve
Strawberries
Cacao nibs (or lactose free chocolate)
Cacao or cocoa and icing sugar, to dust
1/4 cup coconut cream, beaten to stiff peaks (reserved, optional)
Method
Mix the chocolate mixture ingredients in a bowl. Add more maple syrup for extra sweetness if desired.
Follow the egg, coconut cream or chia method below to make the mousse.
Spoon into glasses, put in the fridge for 4 hours to set, or until ready to serve.
Serve with strawberries, cacao nibs or cacao and icing sugar dusted on top.
Traditional with egg
Stir the nuttelex into the chocolate mixture.
Whisk in the egg yolks until combined and glossy.
Beat the egg whites until stiff peaks form.
Gently fold the chocolate mixture and egg whites to combine.

The mousse will be fluffy
Coconut cream
Place the coconut cream can in the fridge overnight.
Gently open, spoon out the cream layer, discard the water.
Beat the cream until stiff peaks form, 3 - 5 minutes. Reserve 1/4 cup to place on top of mousse, if desired.

It took 5 minutes to form stiff peaks
Add the chocolate mixture, beat to combine.
Chia with almond milk
Whisk the milk and chocolate mixture.
Add the chia, whisk until combined.

Adding the chia
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Categories
#Chocolate mousse
#Chocolate
#Mousse
#Eggs
#Chia
#Coconut cream
#Almond milk
#Dessert
#Refined sugar free
#Gluten free
#Lactose free
#Low FODMAP