Active time: 10 minutes Total time: 10 minutes
The dark chocolate flavor of this rich, coconut milk-based mousse satisfies your sweet tooth, especially if you’re a fan of a certain coconut-and-almond candy bar. Be sure to use high-quality unsweetened Dutch cocoa powder for the best flavor, plain cocoa powder tends to lend a soapy flavor to this dessert.
RD Tip: This dessert is low in added sugar while also providing some fiber, making it a great choice to satisfy your chocolate craving.
Dark Chocolate Almond Mousse
Ingredients
- 1 14-ounce (414ml) can unsweetened coconut milk, refrigerated overnight
- 3 tbsp unsweetened Dutch-process cocoa powder
- 1 tbsp coconut sugar
- 2 drops almond extract
- 1 pinch salt
- 1/4 cup (20g) sliced almonds
- 1/4 cup (15g) unsweetened coconut flakes
Directions
Open the can of coconut milk and poke a hole through the solid coconut cream in the top of the can. Pour off the liquid coconut water in the bottom of the can and reserve for smoothies.
Put 1 cup of the solid coconut cream in a mixing bowl. Add the sugar and beat with a hand mixer on high until smooth and fluffy, 2 minutes. Set aside 2 tablespoons of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.
Spoon the mousse into 4 small (1/2-cup/118ml) ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.
In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.
Serves: 4 | Serving Size: About 1/4 cup mousse, 2 tablespoon nuts/coconut
Nutrition (per serving): Calories: 179; Total Fat: 16g; Saturated Fat: 12g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 98mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 5g; Protein: 3g
Originally published May 23, 2020; Updated December 2025
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