Not too long ago I VERY EXCITEDLY got my hands on this beautiful raw Cacao. Seeing as I bother to make dessert maybe twice a year – give or take a few birthdays where I’m pressed into service – I was determined to make ALL THE CHOCOLATEY THINGS. Then, because I have the attention span of a small child, I put it in a cupboard and clean forgot about it. Right. I probably shouldn’t admit that. Last week I FINALLY managed to buy myself some grass fed gelatin and was busy planning all the jellies and candies and FUN STUFFS I was going to make when I realized, DUH, that I should totally combine my two new cooking purchases! Thus, I set about to make a chocolatey dessert full of gelatin goodness. Here was the catch, though: I wanted to steer clear of eggs and nuts, not to mention nightshades. That way, this dessert would be good for practically Paleo person. I figured it was time to come up with a no egg chocolate mousse. So I did!
How to make No Egg Chocolate Mousse
I decided that not only did I want this no egg chocolate mousse to be, well, chocolatey, but I also wanted it to have a creaminess to it. Which meant I used coconut milk in the first batch and while pretty good, it just didn’t have the unctuousness I wanted. Because we are making this without eggs, the mousse comes out much heavier than normal egg based mousse, which gets lots of its aeration from whipping egg whites. To balance that lack of airiness, I added avocado to the coconut milk to bring in more smoothness. The gelatin helps everything set together and give this more of a mousse texture instead of that pudding-type feel so common in avocado-chocolate recipes.
Here’s what you do to make your no egg chocolate mousse. In a blender, add coconut milk, an avocado, maple syrup, vanilla and raw cacao powder. Blitz everything together until super duper smooth. In a small bowl or jug, pour your grass fed gelatin over room temperature water and stir with a fork until combined, about a minute. It will be pretty thick and freak you out a little. Never fear! Just add your gelatin mixture to your blender, then liquefy until combined. Pour into fridge-safe containers and chill for an hour until set. Done! No separating eggs, whisking or multiple bowls of confusion! Sometimes my relative cooking laziness pays off.
You can stop there, because the no egg chocolate mousse on its own IS delicious, but since Mr Meatified is somewhat obsessed with cherries, I decided to top the mousses with a quick cherry compote. I used the fresh, pitted cherries I had frozen last season, added a touch of maple syrup and cinnamon, then reduced them down over a medium-high heat. You’ll be able to tell when they are done because a spoon or spatula will leave a clean path through the bottom of the pan. The juices the cherries release should have thickened enough to just coat the whole fruits. I stashed the compote in the fridge for about 15 minutes to chill it enough so that it wouldn’t melt the mousse. And that’s it: no egg chocolate mousse with cherry compote!
- 1 can coconut milk
- 1 avocado (about 6 oz)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup + 2 tbl raw cacao
- 2 tbl ROOM TEMPERATURE water
- 1 tbl grass fed gelatin
- Combine all ingredients except water and gelatin in a blender. Puree everything until as smooth as possible.
- In a small bowl or jug, sprinkle the gelatin powder over the room temperature water. Stir with a fork to combine, about 1 minute. It will be thick; that's ok!
- Add the gelatin mixture to the blender and combine until totally smooth.
- Divide the mousse between 4 glasses (pictured are 13 oz margarita glasses, but they don't have to be that large). Refrigerate mousse until set, at least 1 hour.
- In a saucepan, combine the cherries, maple syrup and cinnamon. Bring to a simmer and over medium high heat, stirring often, simmer 5 - 10 minutes until thickened. The cherries are done when you can sweet a clean path across the bottom of the pan.
- Chill the cherry compote.
- When puddings are set - and when cherry compote is completely cool - divide the cherry mixture evenly between the 4 glasses and serve.
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