Chocolate Mousse

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

Prep Time 10

Total Time 1 10

Serving Size

½ 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
½ cup canned full-fat coconut cream or heavy cream
2 large egg whites or ½ cup aquafaba for a vegan version
Pinch of sea salt

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.
Whip the Cream: In a medium bowl, whip the coconut cream or heavy cream until soft peaks form. Set aside.
Whip the Egg Whites: In a separate clean bowl, beat the egg whites (or aquafaba) with a pinch of salt until stiff peaks form.
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.
Chill: Spoon the mousse into individual ramekins or jars. Chill in the refrigerator for at least 1 hour or until set.
Serve: Garnish with a dusting of cocoa powder, a few berries, or a dollop of coconut whip.

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.