chocolate mouse

Prep Time: 20 minutes
Cook Time: 5 minutes
Chill Time: 4 hours (minimum)
Total Time: 4 hours 25 minutes
Course: Dessert
Cuisine: Carnivore, Keto, Low-Carb
Diet: Gluten-Free, Grain-Free, Sugar-Free
Servings: 4
Calories: 315

A Note on the Carnivore Diet & Dessert

Welcome, carnivores and curious foodies! The carnivore diet, centered on animal-based foods, isn’t typically associated with decadent desserts. This recipe is what many in the community call a “carnivore-ish” treat. It uses minimally processed, high-quality animal and natural ingredients to create something special without deviating from the core principles. It’s perfect for a celebration, a date night, or when you simply need to satisfy a deep chocolate craving without any plant-based sugars, flours, or dairy.

This mousse derives its deep, complex chocolate flavor from high-cacao dark chocolate. Since we’re not using sugar, the quality of your chocolate is paramount. Look for a bar that is 100% cacao or sweetened with a non-caloric sweetener like allulose or monk fruit that aligns with your dietary goals. The magic of this recipe lies in the technique—transforming simple ingredients into an airy, luxurious texture that will make you feel like you’re cheating, even when you’re not.

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Recipe Intensities

• Skill Level: Intermediate

  • This recipe requires some fundamental techniques like tempering eggs and whipping egg whites to stiff peaks. It’s not difficult, but it does demand attention to detail.

• Effort: Medium

  • While the ingredient list is short, the process involves multiple steps that need to be performed carefully for the best result. It’s an active 25 minutes in the kitchen.

• Cost: Medium to High

  • The cost is driven primarily by the quality of the dark chocolate you choose. A high-quality, 100% cacao or sugar-free chocolate bar is the main investment.

• Equipment Needs: Medium

  • You will need a double boiler (or a heatproof bowl over a pot), an electric hand mixer or stand mixer, and a rubber spatula.

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Ingredients

• 4 oz (115g) 100% Cacao Dark Chocolate or sugar-free dark chocolate, finely chopped

• 4 large Eggs, separated (yolks and whites)

• 1/8 tsp Fine Sea Salt

• (Optional) A few drops of liquid non-caloric sweetener like stevia or monk fruit, to taste

Kitchen Equipment You’ll Need:

• Heatproof bowl (or double boiler)

• Saucepan

• Electric hand mixer or stand mixer

• 2 medium mixing bowls

• Rubber spatula

• Ramekins or serving glasses (4)

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Instructions

Step 1: Melt the Chocolate

1. Create a double boiler by filling a saucepan with 1-2 inches of water and bringing it to a gentle simmer over medium-low heat. Place the heatproof bowl on top, ensuring the bottom of the bowl does not touch the water.

2. Add the finely chopped chocolate to the bowl. Stir continuously with a rubber spatula as it melts. This gentle, indirect heat prevents the chocolate from seizing or burning.

3. Once the chocolate is completely smooth and glossy, remove the bowl from the heat. Let it cool for 2-3 minutes. It should be warm, not hot, to the touch.

Step 2: Temper the Egg Yolks

1. While the chocolate is cooling, add the 4 egg yolks to a separate medium bowl and whisk them lightly with a fork.

2. This step is crucial: tempering. Slowly drizzle a small amount (about 2 tablespoons) of the warm melted chocolate into the egg yolks while whisking vigorously. This gradually raises the temperature of the yolks without scrambling them.

3. Continue to add the chocolate in a slow, steady stream, whisking constantly, until all the chocolate is fully incorporated with the yolks. The mixture will be thick and shiny. If you opted for liquid sweetener, whisk it in now. Set this chocolate-yolk mixture aside.

Step 3: Whip the Egg Whites

1. Thoroughly clean and dry your mixer’s beaters and a separate mixing bowl. Any trace of fat or yolk will prevent the whites from whipping properly.

2. Place the 4 egg whites and the 1/8 tsp of salt into the clean, dry bowl. The salt helps to stabilize the foam.

3. Using an electric mixer, start on low speed and gradually increase to high. Whip until the egg whites form stiff, glossy peaks. This means when you lift the beaters, the peaks of the meringue stand straight up and do not droop. Do not over-whip until they look grainy or dry.

Step 4: Fold and Combine

1. Take about one-third of the whipped egg whites and add it to the chocolate-yolk mixture. Use a rubber spatula to fold it in gently. This first addition lightens the thick chocolate base, making it easier to fold in the rest without deflating it.

2. Now, pour the lightened chocolate mixture back into the bowl with the remaining two-thirds of the whipped egg whites.

3. Folding Technique: Cut through the center of the mixture with your spatula, scoop along the bottom, and fold over the top. Rotate the bowl a quarter turn and repeat. Continue this motion just until the white streaks are gone and the mixture is uniform. Be gentle! Over-mixing will deflate the mousse and make it dense.

Step 5: Chill and Set

1. Divide the mousse evenly among four ramekins or serving glasses.

2. Gently tap each ramekin on the counter to settle the mousse and remove any large air bubbles.

3. Cover with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming.

4. Refrigerate for at least 4 hours, but ideally overnight. This resting time is non-negotiable as it allows the mousse to fully set, develop its flavor, and achieve its signature light-yet-creamy texture.

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Serving and Storage

• Serving: Serve the mousse chilled, straight from the refrigerator. For a true carnivore touch, you could garnish with a few crispy bacon crumbles or a light sprinkle of flaky sea salt.

• Storage: Keep the mousse covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours.

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Nutrition Information

(Please note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used.)

Serving Size: 1/4 of the recipe

• Calories: 315

• Total Fat: 26g

  • Saturated Fat: 14g

• Cholesterol: 186mg

• Sodium: 145mg

• Total Carbohydrates: 11g

  • Dietary Fiber: 6g**

  • Sugars: 0g**

  • Sugar Alcohols: 0g**

• Protein: 12g

** The carbohydrate content comes almost exclusively from the dietary fiber in the 100% cacao chocolate. If you use a sugar-free chocolate sweetened with a sugar alcohol (like maltitol or erythritol), the net carbs will be lower. Always check the label of your specific chocolate bar.

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Chef’s Notes & Troubleshooting

• Why did my mousse turn out grainy? This usually means the eggs scrambled during the tempering process. Ensure your chocolate has cooled sufficiently before adding it to the yolks, and drizzle it very slowly while whisking constantly.

• Why is my mousse flat and not fluffy? The most common cause is deflating the egg whites. Either they were not whipped to stiff peaks to begin with, or they were over-mixed during the folding stage.

• Can I make this with cocoa powder? Yes, but it requires adjustment. Use 1/2 cup of unsweetened cocoa powder and gently warm it with 4-5 tablespoons of water or a carnivore-friendly fat like butter or tallow to form a paste before proceeding with the yolk tempering step.

• A Note on Raw Eggs: This recipe uses raw or lightly cooked eggs. Consuming raw eggs may increase your risk of foodborne illness. We recommend using the freshest, highest-quality eggs you can find, preferably pasteurized, for safety.