Paleo Chocolate Mousse with Habanero Salted Caramel


Servings: 6
Author Maya Krampf from


Chocolate Mousse

  • 1 13.5-oz can Full-fat coconut milk
  • 3.5 ounces 85% chocolate bar (chopped)
  • 1 tablespoon Cacao powder
  • 3 tablespoons Agar agar (or 1 tablespoon gelatin)
  • 1 teaspoon vanilla extract

Habanero Salted Caramel

  • 1 batch Paleo caramel sauce (sub habanero infused salt for sea salt)


  • Shaved chocolate
  • Paleo caramel sauce
  • Coconut whipped cream
  • Habanero infused salt
  1. Make the paleo caramel sauce according to its directions. Pour the caramel (saving about 1-2 tablespoons) into 6 small jars and set aside.

  2. For the mousse, place the coconut milk in a medium pot and heat over medium high heat. Once hot add in the chopped chocolate, cacao powder, and vanilla. Whisk to combine.
  3. Once the chocolate is melted add in the agar agar and bring to a boil. Once boiling reduce heat to a simmer and whisk until dissolved.
  4. Top the caramel with the mousse. Refrigerate until set, about 3-4 hours.
  5. To serve top with coconut whipped cream, shaved chocolate, extra caramel sauce, and an additional sprinkle of habanero salt.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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