Exclusive Recipe: Healthy Chocolate Mousse made in a Blender (Sugar-Free, Dairy-Free)

This recipe is exclusive to mailing list subscribers. Go to the sidebar on the right to sign up! I only mail once once per week. 

Chocolate Mousse is like the little black dress (or suit jacket) of desserts. It can be gussied up with chocolate curls, or poured into glasses and enjoyed unpretentiously. 

Because of the richness of this timeless, elegant dessert, it can easily be made low carb and diabetic-friendly without sacrificing the luxurious texture and piquant cocoa flavoring of traditional mousse. The lack of sugar and the health benefits of chocolate and coconut oil make this dessert a nourishing treat.


Did you know that you can use expeller-pressed (refined) coconut oil and still reap similar health benefits to what you would get with the extra virgin, coconut-flavored kind? Most of the studies done on coconut oil were actually performed with refined coconut oil, not with extra virgin. I recommend using expeller-pressed coconut oil in this mousse so its essence doesn’t overwhelm the rich chocolate flavor. After trying 2 brands of expeller-pressed CO, my vote goes to Jarrow Formulas, which is extracted with no harsh chemical solvents. The Spectrum brand which is widely available in grocery stores has an off taste. Of course, you can use unrefined Extra Virgin CO if you prefer. It’ll taste a bit like a Mounds bar, which definitely isn’t a bad thing!

You can almost always find a glass or two of this mousse in my fridge. Just like with my Fluffy, Grain-Free Waffles, I make a big batch on Sunday and nosh on it all week. You can grab a glass of wine mousse, sink down into the sofa, and feel extra classy eating gourmet dessert while watching Netflix in your PJ’s. Alternatively, the mousse can be dressed up with fancy curls for unexpected company. Be forewarned: Serve this mousse to unsuspecting guests, and they might want to hang around for awhile!  

Recipe Notes

This updated version of my Sugar-Free Chocolate Mousse is egg-free, dairy-free, and hassle-free. You melt the chocolate, soften the gelatin, and blend everything into a luscious vortex of molten bliss. Pour the mix into glasses, and chill in the fridge. Wait (impatiently). Whip some heavy cream (ideal) or remove your can of Reddi-wip (reality) from the fridge. Garnish mousse. Eat!


Gelatin is the secret ingredient. Its thickening power takes the place of eggs used in a traditional mousse, giving it a velvety, dense texture and creamy mouthfeel. Because I make this recipe so often, I purchased grassfed beef gelatin since the food source of the cattle influences the nutrient quality of the collagen used to make gelatin. However, Knox gelatin from the grocery store works equally well. You could probably easily make this mousse vegan with agar agar powder, as this blogger did with a fruit-flavored mousse. If you play around with it, please leave a comment below sharing your results.

This recipe contains no added sugar and as it is written. Most of the people who provide me with feedback concerning the recipes you see on the blog seem to tolerate erythritol and stevia just fine, but what works for others might not work for you. Feel free to use other sweeteners they’re more agreeable to you. Raw honey is a delicious paleo substitute for the erythritol, although it substantially increases the grams of sugar per serving (see recipe notes). This recipe is incredibly flexible – you really can’t mess this up! 

Well, that’s not entirely true. You can mess it up if you don’t treat the gelatin with the respect that this venerable yet slightly finicky natural thickener deserves. A few months ago, I endeavored to make a batch of this mousse while talking on the phone (mistake number 1). During what I thought was an automated muscle memory sort of progression through the recipe steps, I dumped the gelatin powder into the warmed mixture of chocolate and coconut cream (second mistake). The translucent mass immediately formed an unappetizing clump, but I soldiered on, not wanting to waste precious ingredients. Ever the optimist, I threw the mixture into a blender and let it run at maximum speed for a minute or two. Sadly, that spark of creativity went unrewarded, as I distinctly remember later that day, tasting the chewy, hard lumps between mouthfuls of creamy chocolate. The silver lining is that by sharing this story I’ve brought you one step closer to achieving flawless results!

Unlike my old mousse recipe, there are no raw eggs in the mix. That means you can serve it to your elderly and pregnant friends with gusto! The sugar-free movement will spread quietly and deliciously, one dinner party at a time. Vive la revolution!

To get the full recipe, sign up for the newsletter in the box on the sidebar of the main page. It’ll be delivered to your inbox as an attachment shortly thereafter.

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13 Comments on Exclusive Recipe: Healthy Chocolate Mousse made in a Blender (Sugar-Free, Dairy-Free)

  1. Vicki
    March 24, 2015 at 2:36 pm (8 years ago)

    I was directed to this page from your email that I received. I was hoping that the recipe would be included to make this yummy mousse, but I can’t seem to find it or a link to it. It said to sign up for newsletter to receive the recipe, but I’m all ready a subscriber. 🙁

    • Lauren B.
      March 25, 2015 at 8:10 pm (8 years ago)

      Vicki, I’m very glad you found the recipe! I changed the email to make it a little more clear that it was a download link. 🙂 Thanks for the feedback!

  2. Vicki
    March 24, 2015 at 2:39 pm (8 years ago)

    Oops, sorry. I found that you sent the recipe out in another email farther down in my email list. Please disregard the earlier post. 🙂

  3. Nita
    March 24, 2015 at 10:17 pm (8 years ago)

    I got your email but I don’t see/find the actual recipe just a description of your ingredients?? what am I doing wrong?

    • Lauren B.
      March 25, 2015 at 8:36 pm (8 years ago)

      Nita, did you see the pink-colored link that says “Quick Chocolate Mousse Recipe (Sugar-Free, Dairy-Free)”? It should be in the middle of the email. I just resent you the email. 🙂

      • Nita
        March 26, 2015 at 3:26 pm (8 years ago)

        Lauren I went back and clicked on the pink box but it is the one using half and half not the new dairy free one. BTW I love the original and plan on making it again today.

        • Lauren B.
          March 27, 2015 at 7:05 pm (8 years ago)

          Hi, Nita! I’m very glad you’re enjoying the old mousse recipe. I make it, too! Has a slightly different texture, which is also enjoyable.

          I took a screenshot of the email for you. Here’s how you can open up the printable recipe:

  4. Marcia Hutchinson
    March 30, 2015 at 9:58 pm (8 years ago)

    I just received the recipe. Thank you. I’m puzzled by your reference to a “blender cup. Is that something special? Or is it simply the large blender container? Seems like a small amount of stuff to put in a large blender container.

    • Lauren B.
      March 30, 2015 at 11:51 pm (8 years ago)

      Marcia, the blender cup comes with the Magic Bullet set. Will update the recipe to clarify. Thanks for the heads up!

  5. Daniel
    February 16, 2016 at 5:29 pm (7 years ago)

    I just subscribed to the newsletter. How soon can I get the recipe? I look forward to getting more recipes with dark chocolates in it.

    • Felicia
      March 29, 2017 at 8:06 am (6 years ago)

      Can I get the recipe too please? I subscribed.

  6. Aslan
    January 5, 2017 at 12:20 am (6 years ago)

    Hey Johnny you look like a million clams, amazing, i really hope that with IF i can get as low as you in term of BF%, still a long way to go but IF is really growing on me right noTnwha.ks for your amazing website and please keep up the good work.

  7. http://www./
    March 1, 2017 at 2:46 am (6 years ago)

    I have never even HAD laksa and for that I feel oh so terribly deprived! As soon as you described this as salty spicy creamy I was sure I would love it. Beautiful photos!