These mini creamy, rich, decadent gluten-free chocolate mousse pies are the perfect sweet treat to share with your sweet. This dairy-free cream pie is served on a crumbly cookie crust that brings the perfect texture and flavor. With lots of options for serving, don’t miss out on the Tasty Yummies Organic Raw Dark Chocolate to compliment and finish these pies off, just right.
Chocolate mouse is one of my favorite desserts…well basically anything including dark chocolate will get you an A+ in my book. This is one of those desserts that is so simple but tastes so decadent you and anyone who tries it will think that it was made by a professional baker. No need to tell anybody that this is dairy free and gluten-free, that’s how amazing it tastes! This recipe is can easily be made grain-free and refined sugar free, depending on the cookies you use or how you make the crust. We love a good dessert, but we also like to ensure that we use the highest quality ingredients within our budget and still making sure that the recipe is amazing.
First, you want to make sure that you have a good can of coconut milk. We want the cream on the top because that will help the pie stay more solidified. If you can shake your can of coconut milk and hear everything move around, you’re going to want to put it in the fridge for a few hours and if you think about it ahead of time, put that can of coconut milk in the fridge the night before. When you open your can of coconut milk you’re going to want to scoop off the solid part on top, that’s the good stuff! You want to measure out one cup of coconut cream. You can also purchase just canned coconut cream, too, if you’d like.
Next you want about 1 cup to 1 1/2 cups of dark chocolate chips, bittersweet chocolate chips or roughly chipped dark chocolate. We used dark chocolate chips that were sweetened with coconut sugar. We recommend using a double boiler to melt the chocolate down, it is the easiest way to melt down the chocolate without burning it. If you do not have a double boiler you can also use the microwave heating for 1 minute to start then 30 seconds at a time stirring every time you need to add more time.
Once the chocolate is melted down, add your coconut cream. Mix until combined and the coconut cream is absorbed. Remove the bowl from the heat. Add in 1 tablespoon of vanilla extract. We have a super easy recipe to make your own vanilla extract here that tastes amazing. We also recommend you add a teaspoon of sea salt to the chocolate to balance out the sweetness.
Allow the chocolate to chill until it is room temperature stirring occasionally. You can always put the bowl in the fridge and stir every 5-10 minutes until it’s no longer hot if you’re in a rush. The reason for this step is that we don’t want the whipped cream we will be folding in to melt. We want it to fluff up the chocolate and be light and airy.
While you are waiting for your chocolate to cool down, start getting your crust ready. You can either choose to bake the crust with 2 tablespoons of ghee or coconut oil, or you can leave it crumbly by itself, and rest assured both taste options work great. If you choose to bake it, follow these instructions. First preheat the oven to 350 degrees. We used one box of almond flour, gluten-free, grain-free, double chocolate chip cookies that we put in the food processor and pulsed until fine and crumbly. (See below for additional options for the crust.)
Then we melted 2 tablespoons of ghee and added that to the food processor with the cookie crumbs and mixed for another minute. We used two medium sized heart ramekins and two regular size individual ramekins. One heart ramekin I would say is a perfect serving for two people to share. The normal size ramekins are perfect for an individual serving and is a great way two portion out for guests.
Press the cookie crumbs into each ramekin and press them a little bit of the sides. Bake at 350°F for 10 minutes. Remove and allow to cool.
By this time your chocolate mixture should be coming up on a nice temperature that isn’t warm and you are able to fold in your whipped cream. You can make your own whip cream or coconut whipped cream, you can also buy store-bought, you can buy Coco whip, you can use any kind you want and it should work well as long as you fold it in. I start with one cup of whipped cream and mix it into the chocolate. You want to be gentle when folding in the whipped cream, if you mix it, it could flatten and not turn well.
Once your ramekins are full, place in the refrigerator for 1 to 4 hours. When ready to serve you have unlimited topping options. Our favorite is shaving some Tasty Yummies Salty B chocolate over top. Another option is put in another dollop of coconut whipped cream and a few strawberries on top. A drizzle of peanut butter or almond, or some toasted hazelnuts take it up to a level 10. You will be shocked at how decadent this dessert tastes with such minimal effort.
We use coconut milk and coconut whipped cream, which you can easily make at home or buy, so our version was dairy free. If you do well with dairy and want to use a high quality heavy cream and make your own whipped cream that would be fantastic as well.
We love making recipes with minimal ingredients that have maximum flavor. We also love making recipes that allow you to make versions to fit your nutrient needs. We hope that you love this recipe and just because it’s a Valentine’s Day theme doesn’t mean that you can only make it on Valentine’s Day. You can make this every single day and we hope that you do!
Notes about the Cookie Crust
We used Simple Mills Crunchy Double Chocolate Cookies, this is a 5.5 oz box of cookies. We also tested it with Tates Gluten-free Chocolate Chip Cookies, which is a 7oz package and Partake Crunchy Chocolate Chip Cookies, which is 5.5 oz. If you prefer to make the pie crust from scratch, you can use a version of our popular tart shell, 1 cup almond flour, 3 tablespoons melted ghee or coconut oil, 2 tablespoons maple syrup or honey, pinch sea salt. Process and press into ramekins. Follow instructions and bake, as directed.
Gluten-free Chocolate Mousse Pies {Dairy-free with grain-free options}
Ingredients
- Ingredients
- 1 -1/2 cups dark chocolate chips
- 1 cup coconut cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 package double chocolate chip gluten free cookies
- 2 tablespoons ghee
- 2 cups coconut whipped cream, any whipped cream will work
Optional*****
- Tasty Yummies Chocolate bar-use a micro plane to shave that perfect chocolate bar on top of you dessert
- Strawberries
- Toasted Hazelnuts
- Peanut Butter
Instructions
- Place chocolate chips/chunks in a double boiler. Heat on medium/low until chocolate is melted.
- Add in coconut cream.
- Remove from heat, add in vanilla and salt.
- Allow to cool, stirring occasionally.
- Preheat oven to 350ºF
- In a food processor take your package of cookies and pulse until the texture of fine breadcrumbs.
- Add 2 tablespoons ghee.
- Press cookie crumbs into 4-6 ramekins.
- Bake for 10 minutes then let cool.
- Gently fold the coconut whipped cream into the room temperature chocolate mixture.
- Slowly pour the mixture into the ramekins with the crust.
- Allow to cool in refrigerator for 1-4 hours.
- Top with shaved Tasty Yummies chocolate, fruit, or nuts.
