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Creamy chocolate mousse

Creamy Chocolate Mousse

  • Author: Amy Densmore
  • Prep Time: 1 hour 10 mins
  • Cook Time: 5 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4-6 1x


This is an easy, make-ahead, creamy chocolate mousse dessert that both kids and adults love. It is delicious as-is or go ahead and splurge and serve it dressed up a little.


  • 1 tablespoon pure vanilla extract
  • 1 tablespoon water
  • 1 teaspoon grass-fed gelatin
  • ¼ cup raw honey
  • ¼ cup cacao powder or unsweetened cocoa powder, plus more to taste
  • ¼ cup ghee or coconut oil
  • Cream from 2 (13.5-ounce) cans full-fat coconut milk or 2 cups homemade coconut cream
  • OPTIONAL: Whipped Coconut Cream (from the Paleo Cupboard cookbook), for topping or my easy paleo whipped coconut cream recipe
  • OPTIONAL: Fresh berries for topping


  1. In a small bowl, whisk together the vanilla extract and water.
  2. Sprinkle the gelatin over the top and set aside to bloom for 10 minutes.
  3. Combine the honey, cacao powder, and ghee in a small saucepan over medium heat.
  4. Bring just to a boil, whisking frequently, then remove from the heat.
  5. Stir in the gelatin mixture and whisk again until smooth and well combined. Set aside.
  6. In a large mixing bowl, beat the coconut cream with a hand mixer on medium speed for 1 minute.
  7. Slowly pour in the chocolate mixture and continue to beat until combined.
  8. Taste and add more cacao powder if you want a stronger chocolate taste, blending with the hand mixer until fully combined.
  9. Spoon into bowls or glasses.
  10. Cover, and chill in the refrigerator for 1 hour.
  11. Serve with whipped coconut cream and fresh berries if desired.
  12. Enjoy!


For a version of this recipe with a little extra kick, try adding a ¼ teaspoon of ground cinnamon and a pinch of cayenne pepper at the same time you combine the honey, cacao powder, and ghee. It’s like Mexican hot chocolate in mousse form!

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Tina Turbin

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