Keto Chocolate Mousse


 

Chocolate mousse is a dessert I grew up eating (either chocolate or passion fruit mousse yum!). After starting keto, I wanted to still be able to eat all of the desserts I enjoy and so I started testing my favorite recipes. This recipe was one of the first ones I tried, because it really is so simple to make. There are many different versions and recipes out there, but I really believe I was able to combine the best steps and came up with the best texture and flavor in this mousse. 

 

Picture of the chocolate mousse with whipped cream on top and strawberries.

 

I usually like dark chocolate more than I like milk chocolate, and in this case it really gives a more balance all around flavor. In order to achieve this amazing texture (check out the picture below) I used a few egg yolks and mixed in the chocolate before folding in the whites and whipped cream. This really made all the difference in the world in texture!

 

Picture of the creamy chocolate mousse in a spoon.

                                    

Keto Chocolate Mousse - 6 Servings

 

Chocolate mousse in 2 cups seen from above

What you will need:

 

 

Preparation:

  1. Beat 3/4 cup of heavy cream until stiff peaks form; cover and chill

     

  2. Combine egg yolks, salt, 2 tbs of sweetener and espresso if using, in a large metal bowl. Set over a saucepan of gently simmering water (do not let the bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees - about 1 minute

     

  3. Remove bowl from pan. Add chocolate and whisk until melted and smooth. Let stand, whisking occasionally, until room temperature

     

  4. Beat the egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tbs of sweetener.  Increase speed to high and beat until firm peaks form

     

  5. Gently fold the whites into the chocolate in two additions.Then gently fold the whipped cream into the chocolate mixture also in two additions

     

  6. Divide the mousse into 6 servings and refrigerate for 2 hrs. Before serving, beat the remaining whipped cream and dollop it on top on the mousse

     

 *This is sugar free so it is diabetic friendly. It has 6g net carbs per serving, which can be high for very strict keto. In that case, you can cut the serving in half.

 

Enjoy!


2 comments


  • Laura Hill

    This one was my absolute favorite! Im keeping this one and making it again for sure


  • Kiara Martin

    Love this recipe! My kids love chocolate so I knew it was going to be a hit. Perfect texture! I will definitely be making it again. Thank you!


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