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Dairy-Free Chocolate Mousse Balls (Gluten-free) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Dairy-Free Chocolate Mousse Balls (Gluten-free)

Servings: 35 balls
Prep Time: 2 hours 15 minutes
Total Time: 2 hours 15 minutes
Decadent chocolate mousse is made from Coco whip and dairy-free chocolate and then rolled into balls and dunked in crunchy cinnamon cookies.



  • 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.
Course: Dessert
Cuisine: American
Keyword: dairy-free chocolate mousse, dairy-free chocolate mousse balls, enjoy life chocolate mousse, simple mills dessert