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Mocha Mousse

mocha mousse recipe
Dairy free Mocha Mousse dessert recipe served in individual cups is elegant, yet is easy to make.

You can whip up this primal-friendly chocolate Mocha Mousse in just a few minutes. All you need is a food processor and the gluten free, dairy free ingredients below.

I plan on serving this Mocha Mousse in little ramekins to our New Year’s Day guests. As always we will have an assortment of people with a variety of food allergies and food restrictions. For those that cannot have eggs I will be serving my Vegan Nut Free Gluten Free Brownies. For those that cannot have chocolate, I will make Gingersnaps. I will be sure to have something for everyone at our little New Year’s Day dessert gathering.

Here’s to a wonderful 2012 for everyone, filled with fun, food and good health!

Mocha Mousse

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  1. Pulse eggs in food processor for 3 minutes until fluffy
  2. Pulse in chocolate chips for 2 minutes, until well ground
  3. Pulse in shortening, espresso, cinnamon, vanilla and coconut sugar
  4. Then process for another minute
  5. Mixture will be consistency of mousse
  6. Spoon into 4 small ramekins or dessert cups and serve

Serves 4

Caution: this recipe uses raw eggs; do not consume if you have a weakened immune system or cannot tolerate raw eggs.

A call to all the Paleo experts out there. Would you eat this mousse?

Do you think it’s a Paleo dessert, or is that term an oxymoron? How do you define Paleo and what are your Paleo health goals for 2012? Leave a comment and let us know!


posted on December 30, 2011

59 comments leave a comment

  1. Louise

    Elana, I would definitely eat this if it were put in front of me, it looks NOMMY!! :-D

    I just have trouble sourcing some of the ingredients you use as they are either very expensive here in the UK, or we simply do not have them. Even ground almonds/almond flour is expensive here. :-(

    I managed to get hold of coconut flour, but it was about £7 for a 500g bag which is ridiculous! Coconut oil is about the same, often more – I think as the suppliers/manufacturers are finding out the health benefits they are putting a premium on the price.

    I saw a 500g jar of coconut oil at over £16 in one UK online health food shop!! Thankfully I managed to get some from a world foods stall on a market for 1.99, but he said it’s getting harder to get hold of cooking grade oil – probably because it’s all being sold off at a premium elsewhere!

    I am trying so hard to eat more healthily but it’s proving too expensive and I don’t know how I can improve my health if I can’t afford to improve my diet?!

    I will still keep looking at your recipes till I find ones I can get the ingredients for though because they are awesome. :-D

  2. JoAnn Whitley

    Your recipes are top notch and even though I don’t have gluten allergies, I use them all the time. However, eating raw eggs is not going to happen. We are cautioned over and over not to eat them…I am surprised by this recipe???????

  3. This looks fabulous! I have been making your recipes for about a year, and I have never been disappointed. I think I’ll try this recipe for our Sunday dinner- thanks again!

    We have chickens, too, and I have no problem eating raw eggs, and I’m pregnant. We know what our chickens eat and how healthy they are; that said, I would probably refrain from eating raw eggs if they came from the grocery store. Another great reason to find someone who raises chickens and buy your eggs from them: it opens up a world of delicious food! I’m about to go make some dairy-free eggnog now!

  4. Sophie

    Hi Elana! I am far from a Paleo expert, but I do eat paleo. However, I don’t eat any kind of sugar or sweetner, so I would not eat this. I think that there are Paleo people who do eat “desserts” such as yours occasionally, but from what I have read- it is advised by many paleo experts to avoid any and all sugars. Yet, this looks yummy and I might consider making this for my family- who don’t eat paleo all the time.

  5. Lori S.

    I am no Paleo expert, though I do follow the Paleo diet. I would eat this in a heartbeat, though I cannot due to interstitial cystitis, and the chocolate would irritate the bladder. I scour your recipes and change them up to fit my “situation”. But, if I didn’t have this issue, I’d make this mousse, definitely! Wonder if there’s a way to eliminate the chocolate and make it a white mousse??

    I love your gingersnap recipe, but as ginger, arrowroot, and cinnamon have starch (I avoid starch due to arthritis), I have been able to remove the arrowroot and cinnamon, reduce the ginger, switch the shortening to GHEE and they’re still delicious. I am SO grateful to find your website, keep up the good work!!!

  6. EH

    I would classify this as paleo-ish. The sugar is what puts it into the “ish” category. Some paleo folks accept dark chocolate (very dark, high %) as paleo. Some paleo folks don’t. And don’t forget the coconut palm sugar too.

    It is simply a matter of opinion… ask 10 paleo experts and you will most likely get 10 answers. And, yes, there is the matter of can a dessert dish even be considered as paleo?

    If there is one thing I have learned in my paleo lifestyle (18 months in), the rules are varied based on the expert you consult.

    At the end of the day, eat makes you happy. Paleo, paleo-ish, gluten free only, raw eggs in recipes, etc. I would treat this recipe as a “special occasion” food and happily eat it on those occasions — much like Michael Pollan’s rule, eat special occasion foods on special occasions.

  7. Raw eggs are are loaded with vital nutrients and are definitely part of the Paleo diet–an essential part, in fact! I try to get eggs from local farmers who pasture their chickens. This means that the chickens roam free and eat their natural diet of bugs, food scraps, etc. Free range eggs are the best–the whites are thick and the yolk is an intense gold-orange color, standing high and firm. If I can’t find locally raised eggs from clean pastured chickens, I buy organic eggs from the health food store. I am willing to pay more for organically raised eggs because otherwise, the chickens are fed GE (genetically engineered) grains, which cause serious health problems. I discuss GE foods in depth in my Rife Handbook (www.rifehandbook.com).

    Opinions vary within the Paleo community about eating raw egg whites. The website http://paleodietlifestyle.com/an-egg-yolk-a-day-keeps-the-doctor-away/ makes some interesting points about the wisdom of eating egg yolks raw but not the whites. However, for myself, I don’t think an occasional raw mousse can hurt. This recipe looks yummy.

  8. Amanda M

    It’s definitely on the border line for non-paleo… Also depending on how strict you are. For a special treat once in a blue moon, sure.

  9. I would expect source and quality of eggs would determine their safety. I have slowly been reducing my grain intake and am looking forward to pursuing the Paleo diet further in 2012.

  10. Chrissy

    This mousse looks AMAZING; I can’t wait to make it!

    I agree that it is definitely more on the Primal side. The way I see Paleo vs. Primal is Primal allows grass-fed dairy, dark chocolate, & natural sweeteners, like coconut sugar.

    Paleo, in my opinion, is best defined by Whole 30 – which includes none of the above. So, like the others said, it really just depends on how strict you want to be. I’m more on the Primal side, so I’d happily eat it! But, if I decided to be stricter with Paleo, I wouldn’t. I hope that makes sense.

    My goals for this year are to eat more meat and veggies and get most of my sugar from fruits, instead of sweeteners. To drink more green tea and get used to black coffee again. To STICK to Paleo/Primal in the challenging times (like when I forgot to bring my food at work and there’s NOTHING Paleo-friendly within 10 miles)…and to get more sleep. I think those are good baseline goals. And, of course, to go down another pants/dress size. :)

    • I agree, this seems primal to me! I haven’t found coconut sugar yet to try but I often sub honey in your recipes. I will make this soon I am sure, I feel like all of this is a journey of discovery with our bodies and people need to chill out and figure out which version of primal/paleo/ancestral eating works best for them! I often use a touch of honey in my recipes but many times they aren’t for everyday consumption. It’s not like I will keep this mousse on hand everyday-likely I will make it when friends come over or for a special occasion….lol otherwise I might eat it everyday :)

  11. AustinGirl

    The strict Paleo folks will balk at the coconut sugar, for sure…and for some of them the chocolate falls into the grey area as well. However, 2 T in an entire recipe won’t phase other Paleo people. I definitely plan on making this (your recipes rock, btw) and will just stick to the chocolate chips for the sweetness in this recipe, when I make it.
    My goals for 2012 are to keep honing my diet into the healthiest that I can make it. I’ve been following Mark Sisson’s Primal Blueprint eating model for over a year now, but I want to be more faithful to it than I have been…especially in the exercise dept. I also want to keep edging closer to 90/10 eating vs the 80/20 or 70/30 I’ve been slipping into over the Winter holidays.

  12. Tana Rhodes

    What can I substitue for the shortening? Dairy is fine for me (as far as I know, lol!) what about half and half or whipping cream? Isn’t this what mouse usually calls for? Thanks in advance for any feed back! :)

  13. AudreyV

    I really love and appreciate your recipes. I eat paleo and understand the dilemma of whether a little sugar is allowed. I think a little honey or coconut sugar on an occassional basis is OK, if you like. And I believe a little dark chocolate is occassionally OK as well. I eat raw eggs if I can buy them from someone the raises chickens, if I get store bought eggs I don’t eat them raw. The bottom line is, thank you so much for your recipes!

  14. I’m not a Paleo “expert,” but one who knows a lot of them. Way too much sugar. That said, I will happily indulge, being, myself, only a Paleo novice. : )

  15. Elana, I wouldn’t even waste my time using the word “paleo” in any of your future recipes. It seems to bring out the zealots. Gluten-free and dairy-free, no one can argue with.

    I’ll have to make this. Sounds lovely!

  16. Tonya

    Elana, I love your recipes. I try to follow the Paleo lifestyle but I do love my sweets. However, I primarily get my dessert recipes from you. For me, life without sweets would be horrible. I think it is a matter of personal preference and what works for the individual. And your chocolate chip cookies work wonderfully for me. The Paleo Fruit Cake was also great. Thanks for all of your hard work.
    My goal for 2012 is to continue to improve my diet.

  17. I would substitute coconut oil, which is hard at room temperature here…Then I would eat it. and maybe not add the sugar…I’d have to experiment. I eat Paleo, but I am also insulin resistant.. For a special occasion it would be lovely. I get my eggs from a local gal, I eat raw eggs all the time.

  18. Betsy

    While this recipe looks great, I would not eat it due to the sugar in the chocolate chips and I avoid coconut sugar too. I’m pretty strict Paleo but have friends that adhere pretty well to Paleo eating that would eat this – but probably not too often. What doesn’t work for me may work fine for you! :0)

  19. Jessica @ Hungrygems @ hungrygems.com

    An elegant and rich dessert like that done in a food processor? I wouldn’t call that cheating, I’d call that genius.

  20. Healthy Juicer @ juicerdepot.com

    Great close up picture of the mousse. You could almost taste it through the computer.

  21. Odile

    Hi everyone, I’m new to this site but have been following paleo eating for the last few months. Like one of the previous comments, I’m not familiar with the use of vegetable shortening. I’d like to understand if it is indeed a necessary ingredient or just a way to make it dairy free. Could butter or cream work instead? It sounds like this ingredient is OK with everyone as no-one has made a negative comment about it.
    I’m thrilled to have found this site. Thank you everyone for great comments and of course Elana for such valuable work.

  22. Roz

    I follow a modified paleo/primal diet ( <0.5 ounce of 80% or darker chocolate a day and plenty of full fat dairy, you betcha). Even with almost a year of paleo experience under my belt, there are times when menu planning is a trial. However, in order to keep on the primal path, I do let myself have a grain-free dessert once or twice a month. It gives me something to look forward to and helps me be mindful the rest of the time. I know that method doesn't work with other people, the majority of whom seem to be all or nothing with a heavy dose of self-recrimination and guilt if they 'fall off the wagon'. But I find it much easier to have a treat now and then, usually made on Sunday so I can send off the majority of it to my husband's office the following Monday, or else I'd probably give up completely. The paleo principles are a framework, not a religion!

  23. Diane

    Elana, you are my HERO!! I made this tonight, subbing Xylitol for the coconut palm sugar because I didn’t have any, and it was TO DIE! I divided it into 4 little cups and my hubs and son and daughter all LOVED it! I made it in my Vitamix and it worked just fine. Thanks so much for this excellent recipe; definitely a KEEPER!

  24. Tamara

    Yes, it would be the sugar that would make this non-Paleo… I try to eat Paleo on 6 days out of 7, so this would be a dessert I’d eat on my cheat day!

  25. Looks absolutely delicious! Happy New Year, Elana! Wishing you a delightful 2012!

  26. Lauren

    OH YUMMMMMM!!! I would definitely eat this even though I do not eat strictly paleo. But I would cut out the sweetener, since I do not have a sweet tooth. Went sugar free a year ago and have never looked back. I adore unsweetened chocolate (I know, weird) so I would use ghiradelli unsweetened chocolate squares for this. The raw eggs don’t bother me, I actually taste test baked goods before they’re cooked all the time… as long as I don’t really think about what I’m eating ;)

  27. Max

    Elana,

    Love the recipes, but vegetable shortening doesn’t really work for me or most paleo/primal dieters. Is there a coconut oil substitute?

  28. Rachel B @ bb4wa.com

    I would definitely make this with the local duck eggs I get from a friend. For me, eating Paleo is only eating treats like this as a small part of my food. I don’t know anybody who is 100% Paleo.

  29. Ettjen

    It just surprises me that you don’t have to split the eggs, normally when you make a choc mousse, it’s with the eggwhites.

    The idea came to me to use bananas instead of chocolate. I know, it won’t be the same taste at all, but I try to avoid chocolate (I don’t tolerate it too well). And I happen to have a lot of ripe bananas at the moment.
    A petty (for me) that a lot of the recipes have chocolate…

    Your website is very inspiring, even for a non-gluten-intolerant like me!

  30. Michael Koren

    I made it for the first time yesterday for a new years party after a test run the night before. I hound that I needed to add about a quarter teaspoon of xanthan gum to the mix after the addition of sugar etc. I whip is at the end for about 2 minutes not one to be sure the chocolate (I use a very very bittersweet to it is drier and harder).

    Then after added to small containers and chilled for 2-3 hours – WOW !!!!!!!!!!!!!!

    Anyhow I have no issues with raw eggs and have them every day of the week. The key is to purchase organic from a very reputable source. The salmonella issues are nearly always from factory farming methods. The company I purchase from Whole Foods is the Vital Farms brand (from Texas) which has humane certifications and come from pasture raised chickens.

  31. Michael Koren

    One more:

    I used Nutiva’s Organic Coconut Oil and it worked absolutely fantastic. The slight coconut taste works really well with chocolate (mocha). Instead of expresso I used the unsweetened freeze dried “CafeCeps” powder from Madre Labs that has organic coffee mixed with Cordyseps and Reishi mushrooms – really tonifying for the immune system – so the sysmergistically make this desert healthier.

    Anyhow I purchase my coconut oil/shortening and all my supplements and many foods including organic coconut sugar (they have both unheated brands) from Iherb.com where I get free (prompt) shipping and anywhere from 7-12% off by being registered on top of great pricing (and no tax). If you give the referral code KOR288 you will get $5 off on your first order.

  32. Charis @ MannaTreats @ mannatreats.com

    oh wow that looks yummy!

  33. Carrie @ gfreelife.org

    Looks like a fantastic recipe. Can’t wait to try it and wishing you all the best in 2012!

  34. Hi! Heck yeah, it’s Paleo (and looks delish!). I just posted it to my FB wall. :)

    PS I might use agave nectar instead?

  35. Anastasia@healthymamainfo.com @ healthymamainfo.com

    This looks divine! Perfect!

  36. online gourmet food australia @ causleyfresh.com.au

    This is a real winner for all those coffee and chocolate lovers out there! Great for having people over.

  37. This looks soooo delish and probably tastes even better than the original recipe. I don’t even have a gluten allergy but this looks so easy and scrumptious I’m going to treat myself to it!

  38. Karen

    I didn’t have the chocolate so substituted with raw cocoa and coconut cream. Also used coconut oil instead of palm oil. Still tasted fabulous and a quick and easy dessert for afternoon cravings. Probably not Gaps legal with cacoa!

  39. Elizabeth Liu

    Can I tell you how much I LOVE this recipe? I LOOOOOOOOOVE it! And so does my husband. It is our go to dessert for guests. I don’t have access to palm shortening so I replaced it with coconut oil and stirred in some chopped almonds and it’s super yummy.
    Thanks for posting it!

  40. Hannah

    This is so stinkin delicious- seriously- I could eat it everyday. I use coconut oil instead of the palm shortening and I use either 1 drop of cinnamon or 2 drops of cassia essential oil in place of the cinnamon powder. I don’t have decaf coffee so I just omit that. I’ve used succanut when I ran out of coconut sugar and I make it in the vita
    Mix. It gets nice and warm, blending in the
    Vita mix and I prefer it warm to chilled, though chilled is wonderful, too. This recipe is seriously amazing- i like that it’s just sweet enough, really satisfies the sweet (and chocolate) tooth while still being high in protein. Thanks for another winner, Elana!!!

  41. Hannah

    I love this dessert- I make it ALL the time! Here is my newest variation- it reminded me of the thin mint girl scout cookies (though I haven’t had them in years.)
    4 organic eggs, 3 tablespoons coconut sugar, 1 tablespoon vanilla extract, pinch salt, 3 drops DoTerra peppermint essential oil, heaping half cup of bittersweet chocolate chips and 1/3 cup coconut oil. It comes out as this warm smooth pudding which is so delicious. I like it better warm and must admit that I ate the whole bowl by myself. But, hey, I’m nursing, so it’s all good ;)

  42. This looks delicious, but it’s so high-calorie! I guess that’s what happens with chocolate chips and eggs and palm oil shortening. How much is one serving?

    • zosia

      I calculated this…using unsweetened baking chocolate and no coconut sugar (because I will be sweetening this with stevia)…and the total calorie count is about 1334 – so 333.5 per serving (there are 4 servings).

      If you use dark chocolate and coconut sugar, the count will obviously be slightly higher.

  43. Ronna

    Need to separate eggs.

    The 1st time I made this superb recipe I followed the directions exactly. I used a Ninja blender. The consistency was very thin & loose. I needed to freeze it & serve it like ice cream. It tasted good but not what I wanted. The next time I separated the eggs & put all the Ingredients except the egg whites in the blender for around 4 minutes while I beat the egg whites w/ an electric beater. I then folded the mixture into the egg whites & refrigerated. It came out perfect & is delicious. I served it w/ raw whipped cream & strawberries. YUM!!!

  44. Karen Wilke

    Hi there,

    I’ve just recently been going gluten-free because of some ongoing stomach issues that the medical field can’t seem to resolve, and a friend recommended your website. It looks like you have some fantastic recipes and tips that I’m definitely going to try. In the chocolate mousse, however, you use raw eggs with a warning. I use raw eggs for my caesar dressing, but first cottle them for 3 minutes which kills the bacteria, thus eliminating the potential for salmonella. Is there a reason you don’t do this?

    Thanks,
    Karen Wilke

  45. Katherine Daley

    Hi Elana! Can this mocha mousse be made with egg substitute instead of eggs? I know I can try it and find out, but just wanted to see if you had any thoughts on it or had tried it before I possibly waste all of the ingredients! My daughter is allergic to eggs, and I hate to leave her out with yummy treats or risk her getting a bite of someone elses mousse and having an allergic reaction.
    Thanks so much :)
    Katherine

  46. Neanj9

    I feel eggs can be part of a Paelo diet. Im sure our ancestors would have been rather excited to find eggs in nests etc while gathering/hunting.They must have been a great boost when waiting for some successful hunting to occur.

  47. Lyn Kyle

    Just made this for dessert with our Christmas prime rib and everyone enjoyed it!!! I started it in my mini food processor but it didn’t thicken up so I threw it in the Vitamix and voila – mocha mouse!!! Awesome!! Also I used melted butter instead of the vegan shortening cuz I can tolerate butter and it turned out great! Thanks for this super simple yummy recipe!!!

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