Paleo Halloween: Low-Carb Dairy-Free Chocolate Pumpkin Spice Mousse
Fall is all about pumpkin spice, but combined with chocolate and it turns a comforting favorite into a decadent dessert.
Earlier this week, I posted a rich, decadent and ketogenic diet-friendly Chocolate Pumpkin Spice Fat Bombs, which are perfect for an evening treat with a cup of tea.
This recipe, however, is just the dessert after a fabulous dinner or to share with your sweetie.
The warmth of chocolate and spices are perfect on a chilly autumn evening.
Pumpkin puree and coconut cream add body to the mousse so it’s hard to believe that there is no dairy in this recipe. Gelatin is the secret ingredient to this recipe setting up and holding the air.
I can’t wait to re-make it for my boyfriend who loves the mousse recipe from Mastering the Art of French Cooking, which is full of delicious dairy and is pretty labor-intensive. I’m sure he’s going to love this one too!
- 2 15-oz can full-fat coconut milk, refrigerated at least overnight
- 2 oz unsweetened baker's chocolate
- 1 tbsp powdered gelatin
- 6 tbsp hot, freshly-brewed coffee
- 1 cup pure pumpkin puree
- 2 tsp stevia powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- pinch of sea salt
- Optional garnishes: pumpkin pie spice, cocoa powder, or grated chocolate
- 1. Melt the chocolate: in a microwave-safe container, add the chocolate. Heat in 15 to 30 second intervals until melted, being careful not to burn it.
- 2. Meanwhile, blend gelatin and hot coffee in a small container. In a medium bowl, add hot melted chocolate and hot gelatin-coffee mixture and whisk with a wire whisk vigorously until smooth. Vigorously whisk in pumpkin puree, stevia, pumpkin pie spice, vanilla, and sea salt. Set aside.
- 3. Drain coconut water from the coconut cream. Add 3/4 of the cream to a medium bowl; reserve remaining cream in the refrigerator for topping later. Whisk the cream with an electric hand mixture until soft peaks formed. Quickly stir in 1/4 of the whipped cream into the chocolate-pumpkin mixture until uniformly mixed. Fold in remaining cream until just mixed.
- 4. Either add the mousse to one serving container or divide into four serving dishes. Chill overnight.
- 5. Before serving, add remaining cream to a medium mixing bowl. Whisk with an electric hand mixer until soft peaks form. Top chilled mousse with cream. Garnish, if desired, with a sprinkle of pumpkin pie spice, some sifted cocoa powder, or grated chocolate.