Chocolate Mousse is one of those ultra-decedent desserts that is bound to impress absolutely anyone who tastes it. This rich Keto Chocolate Mousse is the perfect no-bake dessert recipe!
Ingredients for Keto Chocolate Mousse
As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling. To make this low-carb Chocolate Mousse dessert you will need:
- Semi-Sweet Bakers Chocolate: you can use another type of great quality dark chocolate, but the nutrition in this recipe has been calculated with this specific variety.
- Egg Yolks: you will need large egg yolks for this recipe. We will be using the yolks only, you will not need egg whites at any point for this recipe.
- Heavy Whipping Cream: you cannot substitute this for something else such as half and half, only the good stuff will work for this recipe.
- Sweetener: I used granular monk fruit for this recipe. If you are not worried about carbs you can use regular granular sugar.
- Cocoa Powder: use good quality unsweetened cocoa powder.
- Vanilla extract and Sea Salt: provides the richness signature to chocolate mousse.
How to Make Chocolate Mousse
Chocolate Mousse requires a handful of basic ingredients, but it does require multiple steps. Below I will walk you through the entire process. It may seem slightly daunting, but it is easy than it looks. In addition to the ingredients listed above you will need several mixing bowls, an electric mixer, a saucepan, and a thermometer.
Chop the Chocolate
Using a large sharp knife chop the chocolate bar well. Add the chopped chocolate to a microwavable safe mixing bowl and set aside.
Beat the Egg Yolks
Add the egg yolks to a medium size mixing bowl and beat with an electric mixer on medium-high speed for 1 full minute.
Add in the Sweetener
Reduce the speed of the mixer to low and slowly pour in the granular sweetener as you continue to beat the yolks. Stop the mixer and scrape down the edges, mix again on medium-high for 2 minutes. Set the bowl aside.
Heat Part of the Heavy Cream
Pour 3/4 cup of the heavy cream into a small saucepan. Heat the cream over medium-low heat, stirring occasionally until it reaches 170 degrees F. This is important, by bringing the heavy cream to a temperature above 160 degrees F will destroy any bacteria in the egg yolk allowing it to be safe to consume without cooking.
Temper the Eggs
Remove the saucepan from heat and slowly pour it into the yolk mixture while running the electric mixer on low. This tempers the egg and allows it to become stable and safe to eat.
Whip the Heavy Cream
Using an electric mixer and beat the remaining heavy cream until stiff peaks form. Your heavy cream will have tripled in volume.
Melt the Chocolate
Melt the chocolate in 30-second increments, stirring in between, until it is smooth.
Add the Melted Chocolate to Eggs
Add the melted chocolate, cocoa powder, vanilla, and sea salt to the egg mixture. Beat with an electric mixer until completely smooth.
Fold in Whipped Cream
Fold in the chocolate egg mixture with the whipped cream until thoroughly combined. The result will be ultra creamy decadent chocolate mousse!
Serve
Spoon the mixture into small bowls or jars. This mousse can be eaten on its own for pure, rich chocolate flavor, or you can add additional whipped cream as I did. You can garnish this dessert with chopped chocolate, espresso powder, or cocoa powder if desired!
How many servings does this make?
This recipe makes 6 large dessert-size servings or 12 small servings. Personally, this is such a rich dessert I like dividing this recipe into 12 servings in these cute tasting cups.
If you like this Chocolate Mousse Recipe You Will Also Like:
- Mocha Cheesecake: Chocolate crust, topped with rich mocha cheesecake and a creamy dark chocolate ganache…AND it is low-carb!
- No Bake Almond Joy Cookies: each of these delicious cookies has just 1.5 net carbs!
- Chocolate Peanut Butter Fudge: this easy no bake dessert is sugar free, diabetic, and keto friendly!
- Keto Chocolate Chip Cheesecake Bars: creamy vanilla cheesecake bars dotted with rich dark chocolate chips, and they are under 3 net carbs each!
- Keto Chocolate Cookies: delicious chocolate cookies loaded with chocolate chunks.
Chocolate Mousse FAQ
If the mousse is stored in an airtight container in the fridge it will last 4-5 days.
To safely consume egg yolks they need to reach 160 degrees F. This is why we heat the heavy cream and measure the temperature before tempering the eggs. The alternative is to heat the heavy cream, temper the eggs and add the custard mixture back to the saucepan and heat. This proves difficult because you can accidentally scramble your eggs as you reheat the mixture.
Yes. You will need good quality semi-sweet chocolate for this recipe.
Absolutely. We love this chocolate mousse with espresso. Add 2 teaspoons of espresso powder for a great mocha mousse.
Keto Chocolate Mousse
Ingredients
Chocolate Mousse Ingredients
- 1 4 ounce package Bakers Semi Sweet Chocolate Bar
- 4 large egg yolks
- 1/4 cup granular monk fruit sweetener
- 2 cups cold heavy whipping cream
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- pinch sea salt
Toppings (optional)
- 1/2 cup cold heavy whipping cream OR 1 1/2 cups prepared whipped cream
- Espresso powder chopped semi sweet chocolate, sea salt
Instructions
Please review the post and step-by-step photos above.
- Using a large sharp knife chop the chocolate bar well. Add the chopped chocolate to a microwavable safe mixing bowl and set aside.
- Add the egg yolks to a medium size mixing bowl and beat with an electric mixer on medium-high speed for 1 full minute.
- Reduce the speed of the mixer to low and slowly pour in the granular sweetener as you continue to beat the yolks. Stop the mixer and scrape down the edges, mix again on medium-high for 2 minutes. Set the bowl aside.
- Pour 3/4 cup of the heavy cream into a small saucepan. Heat the cream over medium-low heat, stirring occasionally until it reaches 170 degrees F. This is important, by bringing the heavy cream to a temperature above 160 degrees F will destroy any bacteria in the egg yolk allowing it to be safe to consume without cooking.
- Remove the saucepan from heat and slowly pour it into the yolk mixture while running the electric mixer on low.
- Using an electric mixer and beat the 1 1/4 cup remaining heavy cream until stiff peaks form. Your heavy cream will have tripled in volume.
- Melt the chocolate in 30-second increments, stirring in between, until it is smooth.
- Add the melted chocolate, cocoa powder, vanilla, and sea salt to the egg mixture. Beat with an electric mixer until completely smooth.
- Fold in the chocolate egg mixture with the whipped cream until thoroughly combined.
Notes
- Calories 301, Total Fat 27.8, Cholesterol 168, Sodium 21, Total Carb 8, Fiber 3.7, Sugar 1.4, Protein 6
- Calories 150, Total Fat 13.9, Cholesterol 84, Sodium 10.6, Total Carb 4, Fiber 1.9, Sugar 0.7, Protein 3
