For me, simple desserts are hard to beat. A scoop of good ice cream. A cool creme brûlée. A piece of cheesecake. But what do those all have in common? Dairy. So especially when it comes to a romantic dinner for two, desserts can be tough on those with food restrictions. And nothing kills romance like a little rumbly in the tumbly.
A chocolate mousse is another simple dessert, but this one can easily be made dairy free with some planning and technique. Give yourself at least 24 hours, because fridge time is key. You have to refrigerate some of the ingredients before you start, then mix things together and refrigerate it again.
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Thankfully most of that 24 hours is passive time for this dessert, and you can make it in advance and it’s ready whenever you need it. After about 36 hours the coconut milk does what coconut milk does, and it starts to separate a little. So eating it within 24 hours of making it is ideal.
Dairy Free Chocolate Peanut Butter Mousse
Ingredients:
- 1 5.4oz can premium coconut cream
- 1 12.2oz can evaporated coconut milk
- 1/4 cup solids from a can of coconut milk
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup Pb2 peanut butter powder
To top
- Dairy free whipped topping
- sliced strawberries
Directions:
- The day before you make the mousse, put the coconut cream, evaporated coconut milk, and coconut milk in the fridge.
- At least 12 hours before service, but not more than 24 hours, make the mousse by adding the evaporated coconut milk and coconut milk solids into a bowl. Open the can of coconut cream, taking care not to shake it. Scoop out all of the solids on top and reserve the liquid for another use (great for smoothies).
- Using a hand mixer, mix the coconut products together until smooth and thick. They will not whip up like regular cream, so don't over-whip it. You want to whip it just until the coconut cream combines in evenly.
- Add the powdered sugar, cocoa powder and peanut butter powder. Whisk together until combined and no lumps remain. Pour the mousse into 4 dessert cups, cover each with plastic wrap and set in the fridge for at least 8 hours but up to 24.
- When it's time for dessert, top each with dairy free whipped topping and one strawberry, sliced. Serve immediately.
I would love to try this and love that you share your dairy free and gluten free recipes, thank you. I was curious, I am allergic to coconut, does anyone have any options or suggestions for alternatives to making this recipe since it has such a heavy coconut base? I am thinking I might be able to source oat based whipping cream and oat milk evaporated milk. I will have to investigate further. xoxo
Maybe cook some almond milk with a little gelatin/pectin or even some cornstarch and water then let it cool to get the consistency?
I add red wine to my dairy free chocolate mousse (mine does contain eggs-sorry!), it had such depth and maturity to the flavour. Highly recommend!
I don’t remember if Jules can eat eggs, but if so, there are also classic French chocolate mousse recipes that use egg and butter but not heavy cream. It could be made dairy-free easily by subbing in any vegan butter, e.g. Miyoko’s, since the butter is just for fat and texture (the chocolate covers up any flavor differences).
I don’t do eggs, but sounds yummy