If your sweetie left you chocolate-less on Valentine’s Day, or if you really could never have too much chocolate in your life, I offer you this delightful dessert.
A creamy delicious, light and easy (emphasis on easy!) dairy-free chocolate mousse, lovingly cradled by a yummy gluten-free sugar cookie cup and topped with coconut whipped cream with impressive chocolate flair. Not only is this one of the cutest desserts around, it is sure to also quickly become one of your favorites.
Below you’ll find 4 recipes. Use them in tandem to create this amazing dessert combination or mix and match individually with other well-loved recipes to create new favorites: fill the cookie cups with yogurt instead; serve the mousse in martini glasses; top your favorite pie with coconut whipped cream; or “paint” with chocolate to decorate any dessert for an impressive look!
Easy Dairy-Free Dark Chocolate Mousse
- 1 can coconut milk (14-18% fat)
- 5 Tbs. unsweetened dark chocolate cocoa (Hershey’s® 100% cacao)
- 6 Tbs. sifted confectioner’s sugar
- 1 tsp. pure vanilla extract
Chill coconut milk can in the refrigerator overnight, if possible. Do not shake the can!
Open the top of the can and skim the solid coconut cream off the top of the separated coconut water. You should have approximately 1- 1 1/4 cup of coconut cream. Discard or use the coconut water for other purposes (smoothies, perhaps?!).
Whip the coconut cream, cocoa, confectioner’s sugar and vanilla using a whisk attachment on an electric mixer. Once the mousse is smooth, spoon into a smaller bowl, cover and refrigerate until ready to serve.
Gluten-Free Sugar Cookie Cups
Prepare sugar cookie dough according to this scratch recipe or using Jules Gluten Free™ Sugar Cookie Mix (click for recipe or link to mix).
Roll dough out to a thickness of 1/4 inch. Cut circles or flowers with at least 3-inch diameter cutters. Gently press into lightly oiled muffin tins. Bake for 8-10 minutes. The cookies should not be browning or getting crunchy at this point. Remove pan to cool on wire racks; gently remove cups after 5 minutes and finish cooling on wire racks.
Makes approximately 24 cookie cups.
Coconut Whipped Cream
Chocolate decorations make everything dressy! Fill cookie cups with chocolate mousse or even yogurt – whatever you like!
Click through to link to coconut whipped cream recipe.
- 1 cup chocolate chips (Enjoy Life™ Mini Chips – gluten-free, soy-free, dairy-free, nut-free)
Melt chocolate in a double boiler or gently in the microwave, stirring every few minutes to prevent the chocolate from burning.
Once melted, spoon into chocolate decorator pen or a plastic freezer bag with a very small corner cut out. Squeeze chocolate out onto wax paper to form designs. Slide wax paper onto a cookie sheet and refrigerate for 20 minutes, or until cold and designs are stiff.