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All you need are 3 ingredients to make these Dairy-Free Chocolate Mousse Balls! Cocowhip, dairy-free chocolate and crushed up cookies. These chocolate mousse truffles make a wonderful party or holiday dessert.
I am SO excited about these dairy-free chocolate mousse balls! They are bite sized balls of dairy-free chocolate mousse rolled up in crushed gluten-free cookies. They taste like chocolate mousse truffles, but happen to be dairy-free and gluten-free. They are not only delicious, but they are easy to make.
They are the perfect dessert to bring to a holiday party or to keep in your fridge to satisfy your sweet tooth. And they are also a great no-bake dessert option. If you love no bake desserts, try my chia oatmeal energy balls.
I based this recipe off of an old Mousse Balls recipe that I used to make years ago made with Cool Whip, Nilla Wafers and Hershey’s Chocolate. I’ve been wanting to make something similar but with cleaner ingredients, and that is how this recipe came to be.
Why you’ll love this recipe
- You only need three ingredients!
- They are allergy friendly and work well for dairy-free and gluten-free diets.
- They are perfect for anyone that is busy. No baking is required!
- These chocolate mousse bites are EASY to put together.
- They taste like chocolate mousse truffles.
- They are made with products you can easily get at the store.
Ingredients needed:
- A tub of So Delicious CocoWhip
- A box of Simple Mills Crunchy Cinnamon Cookies or Simple Mills Almond Flour Pecan Cookies.
- Enjoy Life Semi-Sweet Dairy-free Mega Chunk Chocolate Chips
I purchased all of my ingredients at Whole Foods, but I know you can buy these products elsewhere.
Tip- I would do a quick check for a store locator for the CoCoWhip, prior to grocery shopping so that you don’t have to go to more than one store.
Step by Step Instructions:
Step 1- Crush the cookies in a food processor.
- I like to put the cookies into a food processor to crush them up. You can also put them into a plastic bag and hit them with a rolling pin. Whatever technique works for you!
- During this time you also need to thaw out your CocoWhip.
Step 2- Melt your chocolate.
- I like to melt the chocolate in the microwave.
- Put the chocolate in a microwave safe bowl and microwave in 30 second intervals.
- After each interval, mix the chocolate together. This ensures you don’t burn the chocolate while microwaving
- Let the chocolate cool to room temperature.
Step 3- mix the melted chocolate and thawed Cocowhip together.
- Make sure the CocoWhip is thawed!
- Make sure the melted chocolate is cooled to room temperature.
- Fold the Cocowhip and melted chocolate into each other.
**Note: if the chocolate isn’t room temperature, it will clump when it mixes into the Cocowhip.
Step 3 1/2 – Refrigerate the chocolate mousse into the refrigerator for 2 hours or the freezer for 30-45 minutes. ( You’ll want the mousse to be hardened a bit )
Step 4- Roll the mousse into the cookie crumbs.
You can do this two ways:
- Roll the mousse into balls with your hands and then dunk them in the crushed cookies OR
- Take a tablespoon amount of the mousse and put it into the cookie crumbs. Then, use a spoon to cover the mousse with cookie crumbs. Pick up the crumb covered mousse and roll it into a ball in between your hands.
- Note: I like option 2, especially if the mousse hasn’t hardened enough in the fridge.
- Once you have your cookie covered mousse ball, dunk it one more time in the cookie crumbs and place it on a plate.
Step 5- Refrigerate the mousse balls for at least 30 minutes.
That’s it! You just keep these bad boys in the fridge until you want to eat them.
Recipe FAQS:
You can also use TruWhip. They make a healthier CoolWhip alternative. They also offer Vegan options.
If you want to use CoolWhip and can tolerate dairy, that would work as well.
You can use any of the “crunchy” cookies from Simple Mills. You can also use The Greater Goods Snickerdoodles.
Yes! If you can have dairy, feel free to use milk chocolate.
Other Dairy-free Chocolate Recipes:
These Dairy-free Vegan Chocolate Truffles from Food Faith Fitness. They legit look like professional chocolates!
These Fudgy Chocolate Chunk Brownies are so ooey gooey melty. You’d never guess they were Paleo and dairy-free.
This Edible Eggless Chocolate Chip Cookie Dough is dangerous. Once I make it, I can’t stop eating it!
These Chocolate Chocolate Chip Sea Salt Cookies are the ultimate in chocolate decadence!
These Paleo Chocolate Truffles are a similar recipe but each part of the recipe is homemade.
This Vegan Chocolate Pudding is an amazing dairy-free treat that comes together in 5 minutes.
Did you try this recipe? Please leave me a ⭐ review below!
Dairy-Free Chocolate Mousse Balls (Gluten-free)
Ingredients
- 1 9 ounce tub of Coco Whip, (So delicious brand), thawed
- 1 cup Simple Mills Crunchy Cinnamon Cookies, (1 box), crushed into crumbs
- 10 ounces Enjoy Life chocolate chips semi-sweet mega chunks, (1 bag)
Instructions
- Thaw the Coco Whip. While it is thawing, put the cookies into a food processor to turn into cookie crumbs.
- Next, melt the chocolate in microwave. Put the chocolate into a microwave safe bowl, then microwave for 30 seconds, and mix. Microwave for another 30 seconds and mix. Repeat once more if needed. I needed to microwave the chocolate for a total of 1.5 minutes.
- Let the melted chocolate cool to room temperature. Note: if the chocolate is too hot it will become chunky when mixed into the coco whip.
- Fold the thawed Coco Whip and the melted chocolate together until fully mixed. Start by folding it then stir.
- Refrigerate the chocolate mixture for 2 hours. You can also put it into the freezer for 30-45 minutes.
- Next, roll the mousse into balls and dunk into the cookie crumbs. You can do this two ways 1) roll the mousse into balls with your hands and then dunk in the cookie crumbs or 2) take a tablespoon amount of the mousse and put into the cookie crumbs, then take a spoon and cover the mousse with more crumbs, then roll it into a ball in between your hands. I like doing option 2, especially if the mousse hasn't hardened enough in the fridge.
- Once you have your cookie covered mousse ball, dunk it one more time in the cookie crumbs.
- Place the ball on a plate and repeat until all the mousse is used up.
- Refrigerate for at least 30 minutes and serve. Store in the refrigerator in an airtight container.
- Yields 35 mousse balls.
Notes
- * Make sure you thaw out your CocoWhip.
- *Make sure you let the melted chocolate cool to room temperature. If you don’t, it will clump in the CocoWhip.
- *Keep these chocolate mousse balls refrigerated after making them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
