Easy German Chocolate Mousse Recipe

December 16, 2009 { }

This simple and delicious chocolate mousse recipe is one every gluten-free cook needs to have on file, especially for the holidays. With full ovens and extra gluten-free prep work, I thought I’d come up with a decadent, nearly no-oven-needed, make ahead dessert that will ease your mind and still be a treat your guests will remember.

Though I found the inspiration for this recipe in Cooking Light, I ended up rewriting the recipe to make it free of refined sugar. Unsweetened baking chocolate didn’t cut the mark here, so I reluctantly used unsweetened cocoa powder. The result was a surprisingly rich and creamy chocolate flavor. I wanted to add some tiny ‘chocolate’ bits in the mousse for visual and textural interest. Since regular sugary chocolate is out, I used a handful of carob chips and used my rotary cheese grater to get them into small pieces. If you’d rather use chocolate, it would work beautifully.

I love the texture contrast of the light creamy mousse and the crunchy, toasted coconut and pecans. When I serve this, I’ll pass bowls of toasted coconut and pecans for those that want extra mix-ins. I’m guilty of eating the topping off of my dessert and going back to get more. It’s the best part.

In case you don’t know how to toast pecans or coconut flakes, it’s simple. Preheat your oven to 350 degrees F. You’ll need to put them on two different baking sheets or toast them separately. The pecans will take 5 – 8 minutes. I taste them to see if they’re done. You’re looking for a deeper, rich pecan flavor. The coconut will only take a minute or three – you’ll be able to see it turn golden brown on the edges. Take it out then. Remember, both will continue to cook slightly as they cool.

Reminders:

Today is Holiday Food Fest! It’s hosted by Jessica at Life As Mom. Stop by to find more great holiday dessert ideas or add your own. She has a great give-away – an apron from D-Lux 57, which was featured on Desperate Housewives. Or, you can buy one yourself and get 10% off and free shipping! Coupon code: lifeasmom

You can find more holiday and frugal recipes at The Nourishing Gourmet’s Pennywise Platter and at Simply Sweet Home.

What holiday desserts are you whipping up?

Print friendly recipe
Easy German Chocolate Mousse
serves 4

3/4 cup 1% milk
1 1/2 teaspoons unflavored gelatin
1 teaspoon organic vanilla extract
1/4 teaspoon instant decaffeinated coffee
1/4 cup organic agave
1/4 cup unsweetened cocoa powder
1 cup heavy whipping cream
1 handful of carob or chocolate chips, or to taste
1/2 cup toasted pecans
4 toasted pecan halves for garnish
1/2 cup toasted organic coconut flakes

Place a stainless steel bowl and stainless steel stand mixer whisk attachment or metal beaters in the freezer.

Place milk, unflavored gelatin, vanilla, and instant coffee in a medium saucepan and mix well. Let sit for five minutes to soften gelatin. Place uncovered over medium low heat and stir in agave. Once mixture begins to heat up, add cocoa powder and stir until combined. Let mixture heat until it nearly boils, about 180 degrees. Remove from heat and strain through a fine mesh sieve into a bowl. Cover and refrigerate for 30 minutes or until cool and thickened. Don’t chill too long or it will be too thick to incorporate whipped cream.

While chocolate mixture is chilling, place heavy whipping into chilled bowl. Whip on medium high using a stand mixer or hand held mixer until stiff peaks form. You can test this by lifting up the beater – if the cream forms a peak and the peak doesn’t fall over then you’ve reached the stiff peak stage. Be careful not to over beat your cream. Cover and chill until chocolate mixture is ready.

Take 1/4 of the whipped cream and stir it right into the chocolate mix. This will lighten the mix enough to accept the remaining cream without deflating it. Fold the remaining cream into the chocolate in two or three additions, adding more when the previous addition has started to incorporate. Once you add the last addition of cream, grate the carob or chocolate chips directly over the mousse with a rotary cheese grater then continue folding. Resist the temptation to stir. Just keep folding until your mousse is nearly homogeneous. Cover and chill overnight.

Crush the toasted pecans and coconut with your fingers. Spoon mounds of chocolate mousse into 4 beautiful, stemmed dessert dishes and top with a sprinkling of pecans and coconuts. Place a toasted pecan half on top of each as final garnish. Serve with bowls of the remaining toasted pecans and coconut for those guests that are feeling particularly gluttonous.

Enjoy!

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Comments

25 Responses to “Easy German Chocolate Mousse Recipe”

Lauren
December 16th, 2009 @ 8:57 pm

That is gorgeous. I have no words.

[Reply]
Katrina (gluten free gidget)
December 16th, 2009 @ 9:39 pm

I literally sang the word “YUM” when I read this recipe!

[Reply]
Chelsey
December 16th, 2009 @ 10:27 pm

Oh this looks so good. I’m totally making it for my family. Thanks Amy!

[Reply]
Sandy Gillett
December 16th, 2009 @ 11:15 pm

OH! This looks divine, simply divine!

[Reply]
Jerri
December 16th, 2009 @ 11:25 pm

Oh! I just love chocolate mousse! This looks too yummy!

I hope you’ll be linking up today at my Christmas recipe party!

[Reply]
Alta (Tasty Eats At Home)
December 17th, 2009 @ 7:41 am

Yum. Would it be wrong to have this for breakfast? Because with a cup of coffee, this would be heaven. I love your dishes too!

[Reply]
Gluten FREE foods ROCK
December 17th, 2009 @ 8:18 am

Looks good

[Reply]
Natasha - 5 Star Foodie
December 17th, 2009 @ 9:33 am

What a delight this is! I can’t wait to try this lovely chocolate mousse!

[Reply]
Quasi Serendipita
December 17th, 2009 @ 11:27 am

That looks amazing!

[Reply]
Chaya
December 17th, 2009 @ 11:56 am

I read your changes and think how it probably is second nature to you but I am impressed.

This is a lovely dessert.

[Reply]
Jenn AKA The Leftover Queen
December 17th, 2009 @ 11:57 am

Wow, so many holiday sweets! Love it!

[Reply]
Noelle (An Opera Singerin the Kitchen)
December 17th, 2009 @ 12:01 pm

Great looking dessert. Looks very decadent!

[Reply]
MaryMoh
December 17th, 2009 @ 1:00 pm

My gosh….looks like I need intensive exercise. I want to try so many desserts. A little bite here and and a little there…..oh…wish they are all zero calories! This mousse just looks so delicious. Anything with coconut is my favourite. I will sprinkle a lot

[Reply]
Jennie
December 17th, 2009 @ 1:46 pm

This looks wonderful! If my stand mixer (Bosch)has a plastic bowl, do you think I should forgo the power of the stand up motor and use a hand mixer w/ a stainless steel bowl, or go w/ the plastic bowl and a powerful stand mixer? (To put in the freezer).

Love the recipes!

[Reply]
TidyMom
December 17th, 2009 @ 1:57 pm

WOW that looks amazing!

Hope you’ll join in tomorrow, I’m hosting Christmas Traditions and Memories for the Holly Bloggy Christmas Bash!!

~TidyMom

[Reply]
Simply Life
December 17th, 2009 @ 3:19 pm

Wow! This looks AMAZING and what a beautiful picture and presentation!!!

[Reply]
Thas
December 17th, 2009 @ 10:43 pm

yummalicious, loved the picture..

[Reply]
Dee Merritt
December 18th, 2009 @ 6:25 am

This sounds and looks amazing – wondering how it would be with stevia instead of the agave?

[Reply]
Amy Reply:
December 18th, 2009 at 9:05 am
@Dee Merritt, My first test run used unsweetened baking chocolate, cocoa, a little agave, and stevia. I wasn’t thrilled with it but I think it was mostly due to the unsweetened baking chocolate. I’m sure it could work, but I haven’t worked out the details. If you do, let me know.

[Reply]
fitri
December 19th, 2009 @ 7:51 am

congrats on TOP 9, today! The mousse looks great , perfect for christmas dessert..

[Reply]
Amy Reply:
December 19th, 2009 at 9:14 am
@fitri, Thanks!! This is my first Top 9 post so I’m excited.

[Reply]
gfe--gluten free easily
December 19th, 2009 @ 9:23 pm

You’ve improved on one of my all-time favorite naturally gluten-free desserts by adding pecans and coconuts. Delightful! Congrats on being in the Top 9–wow!

Shirley

[Reply]
Josh
March 7th, 2010 @ 3:56 pm

Quick question, is the milk a binding agent or something that makes it richer? Do you think I could substitute soy or rice milk?

[Reply]
Amy Reply:
March 7th, 2010 at 4:55 pm
I don’t see why it wouldn’t work with an alternative milk. Let me know how it turns out!

[Reply]
Tammy
August 16th, 2010 @ 7:39 pm

I would love to know if someone works out the details to use stevia as well. We are beginning to use stevia around our house and really love it.

[Reply]