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    Home » Custards & Sauces

    Published Apr 5, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Dairy-Free Chocolate Mousse (No Coconut Oil)

    Jump to Recipe Jump to Video
    Dairy-Free Chocolate Mousse in white ramekins with spoons from overhead Pinterest banner.
    Three ramekins of Dairy-Free Chocolate Mousse on a glass cake stand with spoons and 1 in front Pinterest banner.

    This rich chocolate mousse has a secret ingredient making it dairy-free, and there's no coconut oil used. Dark and smooth, you won’t miss the milk (or milk substitute). Perfect for Passover or when you want a pareve (non-dairy) dessert!

    Three ramekins of Dairy-Free Chocolate Mousse on a glass cake stand with spoons and 1 in front. this …

    Why this recipe works

    • This chocolate mousse replaces milk (and milk substitutes) with extra virgin olive oil, making it dairy-free
    • The flavor is rich and the texture is smooth and creamy
    • As a flourless dessert, this mousse is great for those following a gluten-free diet or those observing Passover

    With so many milk alternatives now, it's easier than ever to adapt recipes for those sensitive to milk.

    Indeed, chocolate mousse is doable, even if you're lactose intolerant. But what if you run out of soy milk, or almond milk, or oat milk, or... ?(Yeah, we get the picture!)

    Fear not, for I bring you a dairy-free chocolate mousse recipe that tastes so wonderful, you won't miss the milk (or milk substitute). It has a secret ingredient that might surprise you...extra virgin olive oil!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make chocolate mousse
    • Questions asked and answered
    • Pro Tip: How to separate eggs
    • Rich chocolate mousse, no dairy needed
    • Related Recipes
    • Recipe
    • Comments

    What you need

    This non-dairy chocolate mousse recipe uses olive oil to add richness and fat, and you probably have a nice bottle of extra virgin olive oil in the pantry. That's the key here - use the best olive oil you have, one whose flavor you enjoy. It's time to break out the good stuff here, people.

    The olive oil will add fruity undertones to the chocolate mousse, but the chocolate will still be front and center. Just dark, rich, chocolate goodness...mmmmm...

    (Come back to us here!)

    Speaking of the chocolate, using dark chocolate (60 to 72% cacao) will result in a richer chocolate flavor, but you can use semisweet if you want to back off on the intensity. Whichever you choose, try to use the best chocolate you can.

    One caveat I should note is that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.

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    Ingredients for dairy-free chocolate mousse in glass bowls from overhead.
    Use the best chocolate and olive oil that you can

    How to make chocolate mousse

    The method for making a chocolate mousse recipe is pretty straightforward. It's only 5 main steps!

    Step 1: Melt the chocolate

    Start with melting the chocolate. You can melt the chocolate in the microwave on short 30 second bursts (stir in between). Or, place a heatproof bowl atop a saucepan with 1-inch of simmering water (don't let the bottom of the bowl touch the water). Either way, stir the chocolate to keep it from burning.

    While the chocolate is melting, dissolve the espresso powder in 1 tablespoon of boiling water. The espresso deepens the chocolate flavor.

    Once the melted chocolate is smooth, stir in the olive oil, espresso, vanilla extract, and salt until combined (photo 1).

    Mixing melted chocolate, olive oil, espresso, vanilla extract, and salt.
    Mixing together melted chocolate, olive oil, rehydrated espresso, vanilla extract, and salt

    Step 2: Prepare the egg yolks

    Separate the eggs carefully . You don't want any egg yolks mixed in with the egg whites (see my Pro Tip below).

    Whisk the egg yolks and ¼ cup sugar together until the mixture is pale yellow. This helps the sugar dissolve fully so you don't get a grainy texture. Stir the yolks into the chocolate mixture until it's smooth (photo 2).

    Collage of mixing sugar & egg yolks and adding it to chocolate base.
    Stirring the egg yolk mixture into the melted chocolate

    Step 3: Prepare the egg whites

    Wipe out the bowl of a stand mixer with a bit of white vinegar or lemon juice. This will remove all traces of fat in the bowl.

    Beat the egg whites until soft peaks form, then add in the remaining ¼ cup sugar and whip until you have stiff peaks (photo 3). Don't over whip the meringue because it will start to separate, and you need all that air to lift the mousse.

    Collage of whipping egg whites for meringue.
    Whipping egg whites with sugar to stiff peaks, but not beyond

    Step 4: Fold in the egg whites into the chocolate

    Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir gently until completely incorporated. Transfer the chocolate mixture to the bowl of egg whites.

    Gently fold with a large spoon or rubber spatula until completely combined. And I mean fold, stirring gently so you don't lose that previous volume (photo 4).

    Collage of folding meringue into chocolate base.
    Fold in the meringue gently so you don't lose volume

    Step 5: Portion mousse into ramekins

    Chocolate mousse is very rich, so I serve it in 6-ounce ramekins (photo 5). Wipe up any drips, cover with plastic wrap, and chill at least 4 hours or overnight. To serve, garnish with a light sprinkling of cocoa nibs and/or sea salt.

    This recipe will make six servings (with a bit left over for the chef...for tasting purposes, of course!).

    Four portions of chocolate mousse divided into white ramekins.
    Portion the mousse into ramekins

    Questions asked and answered

    Here are some questions that you might have...

    Is this mousse good for Passover?

    Yes! It's perfect for a Passover Seder, especially if you're observant and want a pareve (i.e. non-dairy) dessert. Flourless, gluten-free, dairy-free, this is a dessert that can please many people's dietary restrictions (though not egg-free, sorry about that!). Almost everyone can partake!

    Will the mousse be oily?

    No, you won't be able to tell that there's olive oil instead of cream in this chocolate mousse recipe. You might notice a subtle fruitiness from the olive oil, so make sure the olive oil you use is one you like.

    Why is my chocolate mousse not fluffy?

    When you're using a meringue of just beaten egg whites (aka a French meringue) rather than one that is stabilized with some sort of heat treatment (like an Italian meringue), the possibility of over-beating the egg whites is real. If that happens, the meringue will separate and won't have the ability to lift and lighten the chocolate mixture. Just keep checking how stiff the meringue is getting as you approach the stiff peak stage.

    Dairy-Free Chocolate Mousse in white ramekins with spoons from overhead.

    Pro Tip: How to separate eggs

    It's imperative that you separate the eggs carefully when making a meringue. No yolk can be in with the egg whites because the fat will keep the whites from whipping into a meringue. As someone who tries to use less dishes, I'm forever breaking at least one yolk as I separate, thus having to start all over again.

    Here's my tip for you: break the egg into a small bowl, remove the yolk into a medium bowl, and pour the whites into the stand mixer bowl. You can use an egg separator to help. If an egg breaks, don’t use it, just get a new egg (and wash the bowl). Washing that bowl is so much better than having to use more eggs!

    separating eggs using an egg separator
    Separating eggs can be this easy

    Rich chocolate mousse, no dairy needed

    Did I mention that my dairy-free chocolate mousse is dark, rich, and smooth? The flavor is all chocolate, all the time, with a light texture like satin.

    And you can't tell that it contains extra virgin olive oil instead of heavy cream.

    Closeup of Dairy-Free Chocolate Mousse lifted with a spoon from a white ramekin.

    Oh, man, this is heavenly!

    Give this easy dairy-free chocolate mousse a try. I'll leave deciding to divulge the secret ingredient up to you. No one will guess why it's dairy-free unless you tell them!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Passover is tough on a baker, having to leave off using flour and leavening. But that doesn't mean sweets are off the menu - your Passover holiday can be filled with lots of yummy treats!

    • Two scoops of Mango Sorbet in a glass bowl with mango slices.
      Refreshing Mango Sorbet (Dairy-Free)
    • Two bowls of strawberry mint sorbet garnished with strawberries & mint on a red & white striped towel.
      Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean.
      Creamy Homemade Vanilla Pudding (No Eggs)
    • Eton Mess in a bowl on red scarf.
      Easy English Eton Mess

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Three ramekins of Dairy-Free Chocolate Mousse on a glass cake stand with spoons and 1 in front.

    Dairy-Free Chocolate Mousse (No Coconut Oil)

    Tammy Spencer
    This rich chocolate mousse has a secret ingredient making it dairy-free, and there's no coconut oil used. Dark and smooth, you won’t miss the milk (or milk substitute). Perfect for Passover or when you want a pareve (non-dairy) dessert!
    Adapted from Epicurious and Jamie Geller
    4.97 from 27 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 mins
    Cook Time 2 mins
    Cooling Time 4 hrs
    Total Time 4 hrs 32 mins
    Course Dessert
    Cuisine American, Jewish
    Servings 6 servings
    Calories 365 kcal

    Equipment

    • egg separator
    • stand mixer with whisk attachment
    • 6-ounce ramekins (set of 8)
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 4 large eggs, separated, at room temperature, see Recipe Notes
    • ¼ teaspoon white vinegar, or lemon juice
    • 6 ounces dark chocolate, chopped, or chocolate chips (1 cup), see Recipe Notes
    • ½ teaspoon espresso powder, dissolved in 1 tablespoon of boiling water, cooled
    • ½ cup granulated sugar, divided
    • ¼ cup extra virgin olive oil, see Recipe Notes
    • 2 teaspoons pure vanilla extract
    • Pinch kosher salt
    • cocoa nibs, for garnish (optional)
    • sea salt flakes, for garnish (optional)

    Instructions
     

    • Break the eggs into a small bowl, remove the yolk into a medium bowl, and pour the whites into the stand mixer bowl. You can use an egg separator to help. No yolk can be in with the egg whites because the fat will keep the whites from whipping into a meringue. If an egg breaks, don’t use it, just get a new egg.
    • Wipe out the bowl of a stand mixer with a bit of white vinegar or lemon juice (to remove all traces of fat in the bowl).
    • Place the chocolate in a medium microwave-safe bowl and melt in a microwave on HIGH, stirring after each 30-second increment, until smooth. Let it cool slightly. Meanwhile, dissolve the espresso powder in 1 Tablespoon of boiling water and allow to cool slightly.
    • Stir in the olive oil, rehydrated espresso, vanilla extract, and salt into the melted chocolate until combined. Set aside.
    • Place the egg yolks and ¼ cup sugar in a medium bowl and whisk until the mixture is pale yellow. Add the yolk mixture to the chocolate mixture and stir until smooth.
    • Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or with a hand mixer) until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form.
    • Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir gently until completely incorporated. Transfer the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
    • Divide the mousse into 6 6-ounce ramekins and cover with plastic wrap. Refrigerate at least 4 hours or overnight.
    • To serve, garnish with a light sprinkling of cocoa nibs and/or sea salt. Serve and enjoy!
    • This recipe doubles easily, and can be made up to three days ahead.

    Notes

    Using dark chocolate (60 to 72% cacao) will result in a richer chocolate flavor, but you can use semisweet if you want to back off on the intensity. Whichever you choose, try to use the best chocolate you can.
    Note that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.
    Same is true for the olive oil. Use the best olive oil you have, one whose flavor you enjoy. It's time to break out the good stuff here, people.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 365 kcalCarbohydrates: 31 gProtein: 6 gFat: 24 gSaturated Fat: 9 gCholesterol: 110 mgSodium: 48 mgPotassium: 249 mgFiber: 3 gSugar: 24 gVitamin A: 170 IUCalcium: 38 mgIron: 4 mg
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