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These Paleo Chocolate Mousse Truffles are made by chilling dairy-free chocolate mousse, then rolling the mousse into balls and covering them in homemade crumbled up grain-free cookies.
This is one of my favorite paleo chocolate desserts! Think chocolate mousse meets chocolate truffles, but in a dairy-free, grain-free, gluten-free form.
First you need to make a decadent chocolate mousse out of coconut cream and dairy-free chocolate. Then you make homemade gluten-free Paleo cookies. After that, you crush up the cookies, and roll up the chilled mousse in them. The result is DREAMY.
Why this recipe works:
- It is allergy friendly. There is no dairy or gluten in this recipe.
- It is Paleo friendly. All of the ingredients are Paleo here.
- It uses healthier real food ingredients. This recipe is a healthier version of my Mousse Balls recipe (made with Hershey’s chocolate, vanilla wafers and Cool Whip).
- It is DELICIOUS. They taste like dark chocolate mousse covered in cookies.
- These paleo chocolate truffles are addicting. Kind of like that Gluten-free Christmas Crack everyone is talking about these days.
Ingredients needed:
- coconut oil– extra virgin coconut oil keeps the taste less coconutty.
- coconut sugar– this has a lower glycemic index than other sugars.
- apple cider vinegar– any brand and type works.
- egg– this binds the cookies together.
- vanilla– adds nice flavor to the cookie.
- almond flour– blanched works best in baking because it is finer in texture.
- coconut flour– this balances out the almond flour for the cookie texture.
- baking soda– this helps the cookies rise.
- dairy-free chocolate chips– this are used to create the chocolate mousse so use a chocolate that you love.
- coconut cream– make sure your coconut cream doesn’t have gums or preservatives.
- honey– raw honey works well.
- olive oil– extra virgin or any light flavored olive oil.
See recipe card below for a full list of ingredients and measurements.
Step by Step Instructions:
This recipe includes 3 main steps. 1) Making the paleo vanilla cookies. 2) Making the paleo chocolate mousse. 3) Rolling the mousse into balls and dunking them into the cookie crumbs.
Step 1: Make the Paleo vanilla cookies.
- Make the cookie dough. I like to do this in a food processor.
2. Roll the dough into a ball. Put the dough in between two pieces of wax paper, rolled it out with a rolling pin, and use the end of a shot glass to cut out small cookie shapes into the dough.
3. Bake the cookies.
4. Once the cookies have cooled, crush them up in a bowl.
Step 2: Make the Paleo chocolate mousse.
- Melt the chocolate. You can do this in the microwave or over the stove.
2. Whip up your coconut cream in a bowl.
3. Once the chocolate is cooled completely, mix the mousse into the chocolate.
Step 3: Roll the Paleo chocolate mousse into balls and cover in cookie crumbs.
- Take 1 Tablespoon of the chocolate mousse and put it into the bowl of cookie crumbs, and then cover it in crumbs using a spoon.
2. Then take the crumb covered mousse into your hands and roll it into a ball, and put it back into the bowl of crumbs and cover the ball with crumbs again. It creates a nice coating, and keeps the shape better.
3. Repeat until all the mousse balls are fully covered in cookie crumbs.
Tips and Tricks:
- Put the coconut cream cans into the refrigerator for a few days prior to making the mousse.
- You can also make the cookies ahead of time to make things easier.
- Use a good coconut cream to ensure the best flavor. I like to use ones without preservatives or gums. Savoy coconut cream is my all time favorite brand. Not only does it taste amazing, the whole can hardens into cream, instead of separating.
- It helps to add a little olive oil to the chocolate while melting it.
- Let the melted chocolate cool completely before mixing it into the whipped coconut cream.
- When you are rolling the balls into the cookie crumbs, it helps to wash your hands a few times during the process. It may be a bit messy, but worth it!
Other chocolate recipes you may enjoy:
If you want to try a similar recipe that is easier, try this dairy-free mousse ball recipe. It is made with cocowhip, enjoy life chocolate and Simple Mills Cookies.
This Fall Chocolate Bark is an easy delicious way to capture all the flavors of Fall in chocolate form.
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Chocolate Mousse Truffles
Ingredients
Paleo Vanilla Cookie ingredients:
- 4 Tbs coconut oil
- 1/4 cup coconut sugar
- 1/2 tsp apple cider vinegar
- 1 egg
- 1 Tbs vanilla
- 1 cup almond flour
- 1/4 cup + 2 Tbs coconut flour
- 1/4 tsp baking soda
Paleo Chocolate Mousse ingredients:
- 2 cups Enjoy Life mini chocolate chips, (dairy free chocolate)
- 4 tsp olive oil
- 2 cans coconut cream, (I love Savoy because it has no preservatives), refrigerated for a few days
- 2 Tbs honey
Instructions
Step One, make the Paleo Vanilla Cookies–Cookie instructions:
- Preheat the oven to 350 degrees. Cover a cookie sheet with parchment paper or a silicone sheet.
- Put the melted coconut oil and the coconut sugar into a food processor and beat until well mixed.(Or beat with a handheld electric mixer.) Add the apple cider vinegar, egg, and vanilla and beat. Then add the almond flour, coconut flour, and baking soda and beat again. The mixture should form into a thick dough at this point.
- Roll the dough into a ball and put it onto a piece of wax paper. Top the dough with another piece of wax paper and press down. With a rolling pin, roll the dough to about 1/4 of an inch thick. Take a shot glass and press down into the dough to cut little circles into the dough, place each little circle onto the cookie sheet. Roll the scraps of the dough into a ball and repeat until you have used up all the dough.
- Cook for 16-18 minutes (I cooked mine for 18 minutes), until hardened and lightly golden. Let the cookies cool on the cookie sheet (they need to be hard so that they break up into crumbs easily).
- Then put the cookies into a food processor to turn them into cookie crumbles and put the cookie crumbs into a bowl.
- Note: you can make these the day before to make things easier, and so they dry out more.
Step Two: make the Chocolate Mousse—Mousse Instructions:
- In a microwave safe bowl, add the 2 cups of chocolate chips, with 1 tsp of olive oil, and mix. Then microwave for 20 seconds. Mix and repeat until melted. Be careful to not burn the chocolate. Don’t be alarmed if the chocolate is soft and then hardens. Once the chocolate is melted, add 3 tsp of olive oil to the chocolate and mix until you have the desired consistency. I found the instructions on the Enjoy Life website to be helpful for melting dairy-free chocolate. Set the chocolate aside. It is ready to be used when it is at room temperature but still silky smooth.
- Then take the refrigerated coconut cream out of the fridge and put into a bowl, or into a food processor. Add 2 Tbs of honey and mix until a whipped cream forms. Put the whipped cream into a large bowl. Add the melted chocolate (only if it is at room temperature and melted) to the bowl and mix very quickly, until a chocolate mousse forms. I used a spatula to do this, and almost folded it together. Put the chocolate mousse into the freezer for 20 minutes (until hardened but not frozen). After 20 minutes, you can put the mousse into the fridge until you are ready to make the mousse balls, or you can begin to make them.
Step Three– Make the Paleo Chocolate Mousse Balls– Mousse Ball Instructions:
- Take 1 Tbs of the mousse and drop it into the bowl of cookie crumbs. Cover the mousse in the crumbs and then grab it and roll in between your hands until a ball shape is formed. Dunk the ball into the crumbs until fully covered again and then place on a plate. Repeat until all the mousse is used up. (I had to wash my hands a few times in the process).
- Note: if the mousse becomes too liquidy, take a break and put it into the freezer for 15 minutes, then go back to making the mousse balls.
- Refrigerate the mousse balls for at least 30 minutes (or freeze) and serve.
- Yields about 50 mousse balls.
Notes
- * Put the coconut cream cans into the refrigerator for a few days prior to making the mousse.
- * You can also make the cookies ahead of time to make things easier.
- * Use a good coconut cream to ensure the best flavor. I like to use ones without preservatives or gums. Savoy coconut cream is my all time favorite brand. Not only does it taste amazing, the whole can hardens into cream, instead of separating.
- * It helps to add a little olive oil to the chocolate while melting it.
- * Let the melted chocolate cool completely before mixing it into the whipped coconut cream.
- * When you are rolling the balls into the cookie crumbs, it helps to wash your hands a few times during the process. It may be a bit messy, but worth it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look very tasty.