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Chocolate Mousse

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A creamy, decadent chocolate mousse sweetened naturally with maple syrup or honey—refined sugar-free and irresistibly rich.

Ingredients

Units Scale
  • 1/2 cup dark chocolate chips or chopped dark chocolate (70% or higher, sugar-free if preferred)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 cup canned full-fat coconut cream (or heavy cream)
  • 2 large egg whites or 1/2 cup aquafaba (for a vegan version)
  • Pinch of sea salt

Instructions

  1. Melt the Chocolate: In a small saucepan or microwave-safe bowl, gently melt the chocolate. Stir in the maple syrup and vanilla. Let cool slightly.
  2. Whip the Cream: In a medium bowl, whip the coconut cream or heavy cream until soft peaks form. Set aside.
  3. Whip the Egg Whites: In a separate clean bowl, beat the egg whites (or aquafaba) with a pinch of salt until stiff peaks form.
  4. Combine: Fold the whipped cream into the cooled chocolate mixture until just combined. Then gently fold in the beaten egg whites, being careful not to deflate the mousse.
  5. Chill: Spoon the mousse into individual ramekins or jars. Chill in the refrigerator for at least 1 hour or until set.
  6. Serve: Garnish with a dusting of cocoa powder, a few berries, or a dollop of coconut whip.

Equipment

Notes

  • Egg-Free Option: To keep it plant-based, use aquafaba (the liquid from a can of chickpeas) instead of egg whites.
  • Keto Option: Use a sugar-free chocolate, such as Lily’s, and substitute maple syrup with liquid stevia or monk fruit.
  • Chocolate Tip: Use a high-quality chocolate bar for the best flavor—minimum 70% cacao.
  • Chill Time: Don’t skip the chill—this helps the mousse firm up and deepen in flavor.

Nutrition

Find it online: https://www.brokenpranch.com/sugar-free-chocolate-mousse/