Get a FREE copy of my report The 7 Most Shocking Things the Health Food Industry
Will Never Tell You
+ my newsletter AND special health deals!

Real Food Milk Chocolate Mousse

Milk Chocolate Mousse

I remember as a young child ordering chocolate mousse at every restaurant that had it. It almost became a tradition to me. But in the past few years, I have seen this delicious dessert show up less and less on menus – which prompted me to want to make it at home. Plus, I thought, I could make it at home with nutrient-dense ingredients that will not only nourish my body but also hit that sweet spot!

This recipe for Real Food Milk Chocolate Mousse is super easy and will yield you an incredibly fancy dessert that will “wow” all your guest this holiday season!

Real Food Milk Chocolate Mousse F

Real Food Milk Chocolate Mousse

The Players

The How-To

  1. In a small saucepan, mix together the egg yolks, 2 tablespoons maple syrup, 2 tablespoons coffee, and 3/4 heavy cream until well-combined.
  2. Place the pan on medium-low heat, whisking continuously for 5 to 10 minutes until heated through but not simmering or boiling (you will see whisps of steam coming off the top of the cream). The mixture will be liquidy.
  3. Remove the pan from the heat and mix in the shaved dark chocolate, chocolate chips, and vanilla extract until smooth. Pour the mixture into a large glass bowl and place into the fridge until chilled through.
  4. Once the chocolate mixture is chilled, you can start the next step. Take the remaining 1 and 1/3 cups whipped cream and 3 tablespoons of maple syrup and whip in a chilled bowl until stiff peaks form.
  5. Fold the whipped cream into the chocolate mixture until well-incorporated. Once mixed, scoop into glasses and top with more whipped cream. Enjoy!
Print Friendly
Sharing Is Rebellious! ENJOY.

The following two tabs change content below.
Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.

Latest posts by Katie Peters (see all)

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Food Renegade's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.

19 Responses to Real Food Milk Chocolate Mousse
  1. Paula B
    December 4, 2013 | 3:22 pm

    Looks delicious! Once it is all mixed and whipped, about how much volume is there? I.e. about how many servings would this make if you used, say…1/2 cup flutes or dessert glasses?

  2. Amy
    December 4, 2013 | 9:17 pm

    Have you ever tried using coconut cream instead of the heavy cream? This looks super yummy but my son has a severe dairy allergy! I usually just try and see what happens with subbing coconut but thought I would ask!

    • Julie
      December 10, 2013 | 6:41 pm

      My children have the same problem and so I started making something similar to this using avocado instead of cream (and one of them can’t tolerate coconut either. I also make it raw and with carob instead of chocolate. (Actually, the recipe’s on my blog if you want to take a peek… hope that’s ok!)

    • Katie | Girl Meets Nourishment
      December 11, 2013 | 8:17 pm

      Hello Amy,

      I have not made this with whipped coconut milk but I believe you would get similar results! Enjoy :)

  3. Joli
    December 9, 2013 | 10:09 pm

    I would also love to know if anyone has tried subbing with coconut milk. I’ve made “whipped cream” from coconut milk using the seperated cream on top so wondering if it would work in this recipe. I might just have to try it. :)

  4. Claudia
    December 10, 2013 | 11:15 am

    I can’t find a “Print” button, am I missing it somehow?

  5. Karen
    December 10, 2013 | 11:51 am

    Wondering if you have tried incorporating the egg whites when mixing the cream, instead of omitting them? Wouldn’t the whites add some nice fluffiness to the texture?

    • Françoise Baretsky
      December 10, 2013 | 8:18 pm

      I am curious,every chocolate mousse recipe here in America has whipped cream,I am French and the one that I have doesn’t requires whipped cream,I use butter,semi sweet chocolate,eggs separated and vanilla,it’s very rich.

    • Katie | Girl Meets Nourishment
      December 11, 2013 | 8:17 pm

      You could most definitely do that with whipped egg whites, it would yield a “lighter” feel to the recipe. :)

  6. Miranda
    December 10, 2013 | 8:43 pm

    Now in a food coma after eating this. Soooooo yummy! Thank you! :D

  7. Jennifer
    December 10, 2013 | 10:58 pm

    This is fantastic! So easy and delicious! Very filling so the servings can be small. I’d say we got about 6 servings from this recipe.

  8. Kathy Williams via Facebook
    June 23, 2014 | 10:41 pm


  9. Amanda Woods-Osman via Facebook
    June 24, 2014 | 5:23 am

    Looks yum!

  10. Mary Light via Facebook
    June 24, 2014 | 5:50 am

    A real chocolate mousse would require skill. A fake would require additives. Your recipe looks good!

  11. Peggyann Veach via Facebook
    June 24, 2014 | 5:54 am

    does it taste maple-y at all? because the taste of maple is an automatic “I won’t eat that” from me

  12. Food Renegade via Facebook
    June 24, 2014 | 10:23 am

    Peggyann Veach It does, a little. Maybe use honey?

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
Food Renegade October Giveaway