Mousses are one of my favorite desserts. Creamy, rich, and oh so chocolaty if thatās even a word. One of my favorite memories as a kid was when my mom would buy Valentineās Dove Day mousse cups. They had a few different versions: chocolate mint, raspberry, and classic dark chocolate. All so good but my favorite was definitely dark chocolate.
Traditional mousse is typically made with cream, eggs, and chocolate. I wanted to make a mousse with more pantry and kitchen friendly ingredients so you can whip a chocolate mousse up any time and even have it for breakfast. And yes itās that good! To take the mousses to next level I added my no-bake nut or seed crust. You can easily skip the crust and just serve the mousse as is or top with berries, nuts, caramel, whip cream or additional melted chocolate ganache etc.
There are only 4 key ingredients you need to make the mousse and 2 additional to make the easy no bake nutty/seed crust.
Ingredients you will need:
- Greek Yogurt of choice (prefer 2% or full fat) or Silken tofu for Dairy free alternative
- Dark Chocolate
- Maple syrup, honey, or agave (optional but recommended)
- Milk of choice (optional)
- Nuts or seeds of choice
- Medjool dates
Why make this recipe:
- Healthy High Protein
- Simple Ingredients
- Easy and No-Bake
- Gluten Free
- Dairy-Free with Substitutions
- Refined Sugar-Free
- Taste Delicious
- Make-Ahead Dessert
The dessert is not only easy to make but there are so many customizations you can make! I listed a few of my favorites below:
- Peanut butter chocolate mousse: Add 1/4 of creamy peanut butter
- Chocolate mint: Add 1/4 tsp of peppermint extract to the filling
- Chocolate orange: Add 1/4 tsp of orange oil or extract or 1/2 up to 1 tsp of orange zest
- Sāmore chocolate mousse cake: substitute the nut crust for graham cracker crust and top with marshmallows fluff
- Chocolate pretzel crust cake with caramel sauce: use crushed pretzels with a bit of melted butter or oil to form a crust and top the chocolate filling with caramel
I could keep going and I am sure you could too! Chocolate mousse pairs with so many great flavor combos and crust.
Easy No-Bake High Protein Chocolate Mousse CakeĀ
Easy no-bake protein packed chocolate mousse cake that can be made in a matter of minutes. A decadent dessert that can be made dairy-free, gluten-free, and refined sugar-free.
Ingredients
Mousse
Crust
Ganache
Instructions
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In a food processor blend the nuts, dates, and salt in a food processor for 1-2 minutes until it reaches bread crumb consistency. Depending on dates moisture content you may need to add a tablespoon or two of water or sweetener of choice to get the mixture to stick. Press the crust into a standard 9 inch springform pan. Place in the fridge or freezer to firm up for 30 minutes or longer.
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Option1: in a medium size bowl melt the chocolate in the microwave in 30 second intervals stirring after each iteration until melted. Option 2: In a double boiler melt the chocolate in a medium size bowl stirring frequently until melted. Set aside while you blend the remaining ingredients in a high speed blender.
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Scrape down the sides of the blender before pouring the melted chocolate. Blend for another 2-5 minutes until smooth. Your mixture will be thick. If youād like a thinner consistency add an additional 1/3 cup of milk or liquid sweetener.
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Pour blended mousse on top of chilled crust or portion into individual serving bowls for no crust version.
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At this point you can top with melted chocolate ganache. Simply microwave coconut and chocolate for a few minutes stirring every 30 seconds until melted. Pour over mousse filling. You can also top with whip cream or fresh berries for a lighter version. You can serve immediately for warm chocolate version but itās best to chill for 2 hours or overnight. Mousse cake will keep in fridge for 4-5 days.
