Carnivore chocolate mouse

• Preparation Time: 20 minutes

• Chilling Time: 30 minutes

• Total Time: 50 minutes

• Recipe Intensity: Easy (Requires attention to egg whites, but no cooking)

• Servings: 2

The Story Behind the Recipe

Finding a dessert that fits within the carnivore framework can be a challenge. Most recipes rely on fruit, nuts, or sweeteners, which are often excluded from a strict animal-products-only lifestyle. The goal was to create something that felt like a true indulgence—a special treat for a date night or a weekend reward—using only eggs and dairy.

The inspiration came from classic French mousse, which relies on the airy texture of whipped egg whites. By substituting high-quality cacao butter (which is the fat pressed from cocoa beans, and while botanical in origin, is a pure fat tolerated by many on the diet for its flavor profile) for traditional chocolate, we get that familiar chocolate hit without the carbs. The result is a dessert so luscious and satisfying, you won’t believe it’s diet-approved.

Ingredients

• For the Mousse Base:

  • 3 large egg yolks (from pasture-raised eggs)

  • 1 cup (240 ml) heavy cream (or double cream), very cold

  • ½ tsp vanilla extract (optional, but recommended—ensure no sugar added)

• For the Chocolate Element:

  • 50g (about ¼ cup) cacao butter, chopped into small pieces

• For the Egg Whites:

  • 3 large egg whites (reserved from above)

  • Pinch of sea salt (optional, helps stabilize the egg whites)

Equipment Needed

• Electric hand mixer or stand mixer (a whisk and strong arm work too!)

• 2 medium to large mixing bowls (must be spotless for egg whites)

• Small saucepan or double boiler

• Rubber spatula

• 2 serving glasses or ramekins

Instructions

Step 1: Melt the Cacao Butter

1. Fill a small saucepan with an inch of water and bring it to a simmer. Place a heatproof bowl on top, ensuring the bottom doesn’t touch the water (creating a double boiler).

2. Add the chopped cacao butter to the bowl.

3. Stir gently until completely melted and smooth. Remove from heat and let it cool slightly while you prepare the other ingredients. It should be liquid but not hot to the touch.

Step 2: Prepare the Yolk Mixture

1. Separate your eggs carefully, placing the yolks in a large bowl and the whites in the bowl of your stand mixer (or another large bowl).

2. Add the vanilla extract to the egg yolks.

3. While whisking the yolks constantly, slowly drizzle in the slightly cooled melted cacao butter. Go slowly to prevent the heat from scrambling the eggs. Whisk until the mixture is smooth, glossy, and has thickened slightly. Set aside.

Step 3: Whip the Egg Whites

1. Add the pinch of salt to the egg whites.

2. Using your electric mixer, beat the egg whites on medium speed until they form soft peaks. The whites should be white, fluffy, and hold a soft shape when you lift the beater, but the tips will curl over.

3. Do not over-whip to stiff peaks at this stage; soft is perfect for a mousse.

Step 4: Whip the Cream

1. In a separate medium bowl, pour in the very cold heavy cream.

2. Using the electric mixer (no need to wash the beaters), whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip into butter. Set aside.

Step 5: The Gentle Fold (The Most Important Step!)

1. Take the yolk and cacao butter mixture. Gently fold in about one-third of the whipped egg whites using a rubber spatula. This “sacrificial” step loosens the yolk mixture, making it easier to combine the rest without deflating it. Stir until mostly combined—it’s okay if there are a few streaks.

2. Pour this lighter mixture back into the bowl with the remaining egg whites.

3. Using a gentle folding motion (cut down through the middle, scrape along the bottom, and bring up the side, rotating the bowl), combine the mixtures. Stop when there are no more large white streaks.

4. Now, add the whipped cream to the bowl. Gently fold it in using the same technique until the mousse is uniformly pale, light, and airy. Do not over-mix or you will lose all the air.

Step 6: Chill and Serve

1. Spoon or pipe the mousse into two serving glasses or ramekins.

2. Place them in the refrigerator to chill for at least 30 minutes. This allows the cacao butter to set slightly, giving the mousse a firmer, more traditional texture.

3. Serve cold.

Chef’s Tips for Success

• Room Temperature Eggs: For the best volume when whipping, separate your eggs while they are cold, but let the whites sit at room temperature for about 15-20 minutes before whipping.

• Spotless Bowls: Any trace of fat or yolk in your egg white bowl will prevent them from whipping properly. Make sure your bowl and beaters are perfectly clean.

• Tempering the Cacao Butter: If your melted cacao butter is too hot, it will cook the egg yolks. Let it cool until you can comfortably touch the bowl, but it is still liquid.

• Sweet Tooth? Strict carnivore typically excludes sweeteners, but if you are on a “lion diet” or keto, adding a few drops of liquid stevia or monk fruit to the cream before whipping can provide extra sweetness.

Nutritional Information (Per Serving – Approximate)

Please note that this is an estimate and will vary based on the specific brands of ingredients used, especially the egg size and cream fat content.

• Calories: 680

• Fat: 72g

• Saturated Fat: 45g

• Protein: 9g

• Total Carbohydrates: 2g

• Fiber: 0g

• Net Carbs: 2g