Low-Carb Chocolate Filled Dairy-Free Mousse Cups Recipe

Updated Thursday, February 2, 2023

February evokes warm memories of elementary school Valentine’s Day parties. The teacher would always gather the children and we would exchange the Valentine cards we worked so hard on that week. We would then indulge in the plethora of candies and chocolate treats each student brought to celebrate. There would be cinnamon hearts, cupcakes with pink icing, chocolate hearts wrapped in red tin foil, and so much more.

As an adult I want to celebrate Low Carb Valentine’s Day with a more sophisticated chocolate treat. I created a one-ingredient chocolate cup filled with a dairy-free mousse that is very simple to whip together. The mousse is creamy and delicious and the little bit of sea salt enhances the flavors of the cocoa. These mousse-filled cups are simple to make, easy to transport for parties, beautiful, and taste divine. I hope your loved ones enjoy this special Low Carb Valentine’s Day treat.

Sugar Free Chocolate Shells Recipe

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• Author: Carol Lovett

Ingredients

Units USM Scale 1x2x3x

• 1 cup of sugar-free semi-sweet chocolate chips

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Instructions

1. Place 8 regular sized (or smaller) muffin silicone or paper liners into a muffin tin.
2. Place the chocolate chips in a small sauce pot and turn the heat to low.
3. Stir the chocolate chips as they melt.
4. When the chocolate is melted place about 1 tablespoon of melted chocolate in a silicone or paper muffin liner.
5. Use a spatula to spread the chocolate all over the muffin liner leaving a small space around the edge (to make it easier to peel off the muffin liner).
6. When you have finished spreading chocolate all over all 8 muffin liners place the tray in the freezer to firm up.
7. When the shells are firm, carefully peel off the paper liners.

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Chocolate Filled Dairy-Free Mousse Cups Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Makes 8 chocolate shells with dairy-free chocolate mousse.

• Author: Carol Lovett

Ingredients

Units USM Scale 1x2x3x

• 2 cans of coconut milk (refrigerated)
• 1/4 cup unsweetened cocoa powder
• 2 tablespoon or more of maple syrup
• 1/8 teaspoon sea salt
• 8 raspberries ~ For the topping

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Instructions

1. Refrigerate the cans of coconut milk for at least 4 hours.
2. Open the cans and scoop out the cream that is at the top. Discard the coconut water that has separated.
3. In a medium sized mixing bowl, place the coconut cream, cocoa powder, maple syrup and salt, and mix together using a whisk.
4. Either spoon the mousse into the firm shells or fill a piping bag with the mousse and squeeze into the shells. Top with a fresh raspberry.
5. Keep the dessert in the fridge until you are ready to serve them.

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