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Blender Chocolate Mousse Recipe


  • 1/2 cup whipping cream (or full fat coconut milk for dairy-free)
  • 1/2 cup Silk cashew milk
  • 1/4 cup butter ( or 2 tbsp coconut oil for dairy-free)
  • 2 ounces good quality unsweetened chocolate such as Ghirardelli, chopped
  • 2 tbsp cocoa powder
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp espresso powder (optional but boosts chocolate flavour)
  • 2 large eggs (if concerned about raw eggs, use Safest Choice Pasteurized Shell Eggs)


  1. In a small pan, combine cream, cashew milk and butter. Bring to a full boil and then remove from heat.
  2. In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
  3. Add eggs and blend again until smooth.
  4. Pour into 4 dessert cups and chill at least one hour.
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