Sugar-Free Chocolate Mousse Cakes with Coconut Cookie Bottoms Recipe
This refined sugar free dessert features delicate chocolate shells filled with fluffy caramel mousse and placed on a soft gluten free cookie base. Using wholesome ingredients like coconut sugar and dark chocolate, this recipe offers an elegant and healthier sweet treat that's perfect for special occasions or everyday indulgence.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Ingredients
Chocolate Shells
- 8 oz dark chocolate, melted (70% dark chocolate recommended; use sugar free chocolate for a fully refined sugar free version)
Caramel Mousse
- 3/4 cup coconut sugar (113 g)
- 3 egg whites
- 1/2 tsp cream of tartar
Cookie Bottom
- 1/2 cup coconut oil, room temperature (80 g)
- 1/2 cup coconut sugar (75 g)
- 1 egg
- 1 1/4 cup plain gluten free flour blend (150 g; rice, potato, maize flour blend without xanthan gum)
- 1/2 tsp xanthan gum
- Pinch of salt
Additional
- Decorations of choice (e.g., spun sugar, white chocolate cigarellos)
Instructions
- Prepare chocolate shells: Half-fill each hemisphere silicone mould with melted dark chocolate, spreading it evenly around the sides using a spoon. Turn the mould upside down over a plate to let excess chocolate drip off. Clean the edges if necessary, then freeze for at least 20 minutes until solid. Repeat with a second coat of chocolate and freeze until needed.
- Make caramel mousse: In a heatproof bowl set over simmering water, heat coconut sugar, egg whites, and cream of tartar until the mixture reaches 150 ºF (65 ºC) to ensure safety and dissolve the sugar. Transfer to a stand mixer and whip at medium-high speed until the volume triples, the mousse is fluffy, and cooled to room temperature (about 10–15 minutes). Pipe the mousse into the frozen chocolate shells and smooth the tops. Freeze until needed.
- Prepare cookie bottom dough: Cream together coconut oil and coconut sugar until smooth. Add the egg and mix thoroughly. Sift gluten free flour blend, xanthan gum, and salt together, then add to the wet ingredients and mix until a smooth, slightly sticky dough forms. Refrigerate dough for at least 30 minutes.
- Bake cookie base: Preheat the oven to 355 ºF (180 ºC) and line a baking sheet with greaseproof paper. Roll the dough to 4–5 mm thickness. Bake for about 10 minutes or until light golden on top and golden on the edges. While still hot, cut out six circles using a round cookie cutter about 2 3/4 inch (7 cm) in diameter. Allow to cool completely.
- Assemble cakes: Carefully remove the frozen chocolate shells filled with mousse from the moulds and place each on a cookie bottom circle. Decorate with your choice of toppings such as spun sugar or white chocolate cigarellos.
- Store: Store assembled mousse cakes in a closed container in the refrigerator for up to 1 week or freeze for up to 3 weeks. If frozen, thaw for 10–15 minutes before serving.
Notes
- For a fully refined sugar free dessert, use sugar free dark chocolate.
- Ensure egg whites reach 150 ºF (65 ºC) during heating to make the mousse safe to eat.
- Using a gluten free flour blend without xanthan gum requires adding xanthan gum separately to improve texture.
- Chilling the dough before baking helps prevent spreading and makes cutting shapes easier.
- Freeze chocolate shells thoroughly between coats to achieve sturdy shells.
- Decorate with spun sugar or white chocolate cigarellos for an elegant presentation.
- Handle the delicate chocolate shells carefully during assembly to avoid cracking.
