Paleo White Chocolate Mousse with Lemon Zest & Cranberry-Apple Compote

Paleo White Chocolate Mousse with Lemon Zest and Cranberry-Apple Compote from

This Paleo White Chocolate Mousse is fragrant with fresh lemon zest and topped with a naturally apple sweetened cranberry compote. Festive and healthy!



For the White Chocolate Mousse:

For the Cranberry-Apple Compote:

  • 1 cup fresh cranberries
  • 2 cups apple, diced
  • 1/4 cup water
  • 1/2 tsp cinnamon


To make the White Chocolate Mousse:

  1. Add the water to a bowl and sprinkle the grass fed gelatin over it. Set aside while the grass fed gelatin blooms.
  2. To a saucepan over low heat, add the coconut milk, raw cacao butter, 2 tsp vanilla extract, lemon zest and raw honey. Heat gently until the raw cacao butter has melted and all ingredients are combined.
  3. Add the bloomed grass fed gelatin and stir until it has dissolved into the warm mousse mixture.
  4. Pour the contents of the saucepan into a blender. Process until you see bubbles throughout the mixture, then pour off into silicone molds or into ramekins.
  5. Chill until set, at least 2 hours.

To make the Cranberry-Apple Compote:

  1. Add all ingredients to a saucepan over medium heat. Simmer until softened, about 30 minutes.
  2. Add to a food processor and process until the texture is as you prefer. Chill until ready to serve.


Whatever you do, don’t ignore the blending step! It is what emulsifies the cacao butter fat and prevents separation and graininess.
You may need to add more water to your fruit compote mixture. If it gets too dry, add a few tablespoons of water at a time.