This Paleo Dark Chocolate Mousse is light, fluffy, and deeply rich with chocolate flavor all at the same time. Made with coconut cream, it is totally gluten free, and gets taken to the next level with fresh berries and red wine syrup for the perfect Valentine’s Day dessert!
Welcome to accidental back-to-back dessert week here on Empowering Nourishment! I was really torn between posting my Browned Butter Strawberry Snickerdoodles for Valentine’s Day and making this Paleo Dark Chocolate Mousse with red wine syrup (because, can you GET any more Valentine’s Day-appropriate than wine, chocolate, and strawberries?!) so I decided to do both! Better yet, this way my Paleo people have a dessert option this Valentine’s too!
Ok, let’s talk about this Paleo dark chocolate mousse. The base is made of coconut cream, so it is totally dairy free! Coconut cream is the solid part of coconut milk that rises to the top of a can of coconut milk. Luckily, coconut milk companies have caught onto the fact that those of us who are dairy free are using coconut cream to replace whipped cream, and (at least in Austin, TX) I’ve been able to buy just coconut cream at Whole Foods, Trader Joe’s, Sprouts, Central Market, and Natural Grocers! I like the Thai Kitchen brand and the Trader Joe’s Brand.
If you aren’t able to find coconut cream, you’ll need about 3-4 cans full fat coconut milk to make this recipe. Depending on your brand of coconut milk, you may need to refrigerate the coconut milk for a few hours to get the solids to rise to the top. You’ll know they are solidified when you shake the can and don’t feel it sloshing everywhere!
The next important ingredient here? Dark chocolate! Feel free to go as dark as you want. I used these Dagoba Chocolate Drops, but feel free to use your favorite dark chocolate. If you are a 100% dark lover, go for it! After whipping together the coconut cream and melted dark chocolate, I beat two egg whites and folded them in to add a bit of fluffiness to this rich treat. If you go this route, make sure you are using pasture-raised eggs from a source you trust. You can either go to your local farmer’s market, find a farmer, or pick up my go-to eggs: Vital Farms. Here’s a great article if you’re looking for more info on egg safety!
Ok, then, we’ve got our paleo chocolate mousse covered, so let’s talk about the red wine syrup. There’s a reason dark chocolate and red wine are a classic pairing after all! Will this dessert still be delicious without the red wine syrup? Yes! But will it be even better with it? Also yes! So, what happens here is you boil down red wine, a bit of coconut sugar, cinnamon, and clove for about 12-15 minutes until it becomes a delicious syrup. It is kind of like concentrated wed wine. It is a bit sweet, tangy, has a hint of those warming spices, and depending on the wine you use, is very fruity. I used a fruit-forward Pinot Noir.
To assemble these, you’ll let the mousse refrigerate for a few hours to set, top with fresh berries, and drizzle with the syrup. Happy Valentine’s Day!
Paleo Dark Chocolate Mousse with Red Wine Syrup
This Paleo Dark Chocolate Mousse is light, fluffy, and deeply rich with chocolate flavor all at the same time. Made with coconut cream, it is totally gluten free, and gets taken to the next level with fresh berries and red wine syrup for the perfect Valentine's Day dessert!
For the Dark Chocolate Mousse
- 2 large egg whites
- 6 ounce 70% or higher dark chocolate, melted
- 1 teaspoon vanilla
- 2 cans coconut cream (about 2 cups total)*
- 1/4 teaspoon sea salt
- 2 tablespoons pure maple syrup, to taste
- 2 cups mixed berries
For the Red Wine Syrup
- 2 cups red wine (I used Pinot Noir)
- 1/3 cup coconut palm sugar
- 1/2 teaspoon vanilla extract
- pinch ground cloves
- 1/4 teaspoon cinnamon
In a medium mixing bowl, whip the egg whites with an electric mixer until stiff peaks form, about 3-4 minutes.
In a large mixing bowl, beat the coconut cream and vanilla until fluffy with an electric mixer. Add in the dark chocolate, sea salt, and maple syrup and mix until fully combined.
Fold the whipped egg whites into the chocolate mousse with a spatula gently, taking care not to break the egg whites.
Refrigerate the mousse for at least two hours before serving.
While mousse is setting in the refrigerator, combine wine, sugar, vanilla, and spices in a small saucepan. Bring to a boil and cook for 10-12 minutes, until it coats the back of a spoon. Remove from heat and set aside to cool.
To assemble the mousse: spoon chocolate mousse into bowls, top with berries of choice, and spoon the red wine syrup over it. Enjoy!