Caramel Chocolate Mousse (Paleo & Vegan)


Serves 8

½ cup / 5 oz / 140 gr caramel sauce (make your own paleo and vegan caramel sauce with this recipe)

1 cup coconut cream (scraped from the top of 2 cans of BPA-free full fat coconut milk chilled overnight)

4 oz / 113 gr +70% dark chocolate, chopped (I used Dagoba)

Pinch of fine grain sea salt


Open the cans of chilled coconut milk and scoop the thick coconut cream on top (trying to keep as much liquid out the cream as possible) into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with the whisk attachment.

Add a pinch of salt and beat coconut cream, starting on low, increasing incrementally to medium speed unto soft peaks become visible, about 5 minutes.

Pop the bowl in the fridge to keep chilled.

Place chocolate in a medium heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water.

Stir with a wooden spoon until the chocolate is completely melted. Use pot holders to remove the bowl from over the boiling water.

Using a whisk, stir in the caramel sauce and work up some elbow grease. You want to create a glossy and smooth emulsion.

Scoop about ⅓ cup of the coconut whipped cream into the bowl and gently fold in using a spatula. This will help lighten the dense chocolate caramel sauce.

Gently fold in the remaining coconut whipped cream.

Divide between ramekins (glasses or cups) and refrigerate for a couple of hours (or overnight) to allow to set up.

Serve sprinkled with shaved chocolate or chopped cocoa nibs.