keto low carb chocolate mousse

Yields: 4 servings
Prep Time: 10 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 10 minutes
Recipe Intensity: Easy

Ingredients

• 1 cup Heavy Whipping Cream (cold)

• 4 oz. Sugar-Free Dark Chocolate (at least 85% cacao), finely chopped

• 3 tbsp Powdered Erythritol (e.g., Swerve Confectioners)

• 1 tsp Pure Vanilla Extract

• 1 pinch Salt

Optional Garnishes:

• Fresh Raspberries

• Whipped Cream

• Shaved Sugar-Free Chocolate

• A sprinkle of Flaky Sea Salt

Equipment Needed

• Double boiler (or a heatproof bowl set over a pot of simmering water)

• Electric hand mixer or stand mixer

• Two mixing bowls (one large, one medium)

• Spatula

• Ramekins or serving glasses (4)

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Instructions

Step 1: Melt the Chocolate

Fill the bottom of your double boiler with a few inches of water and bring it to a gentle simmer. Place the finely chopped sugar-free chocolate in the top bowl of the double boiler. Stir continuously as the chocolate melts. This gentle, indirect heat prevents the chocolate from seizing or burning.

Once the chocolate is completely smooth and liquid, remove the bowl from the heat and set it aside to cool slightly. It’s crucial that the chocolate is no longer hot when you add it to the cream later.

Chef’s Tip: If you don’t have a double boiler, use a heatproof bowl set snugly on top of a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water.

Step 2: Whip the Cream

While the chocolate is cooling, pour the cold heavy whipping cream into your large mixing bowl. Using an electric hand mixer with the whisk attachments, begin whipping the cream on medium speed. As it starts to thicken, gradually add the powdered erythritol, vanilla extract, and pinch of salt.

Increase the speed to medium-high and whip until soft peaks form. Soft peaks mean that when you lift the whisk, the cream forms a peak that gently curls over at the top. Be careful not to overwhip into stiff peaks, as we will be folding in the chocolate, which requires a slightly softer base.

Step 3: Combine and Fold

Now, take about one-third of the whipped cream and add it to the bowl with the slightly cooled, melted chocolate. Use a spatula to vigorously stir this portion together until it is completely combined. This first addition “tempers” the chocolate, lightening its texture and making it easier to fold into the remaining cream without deflating it.

Pour this chocolate-cream mixture back into the bowl with the remaining two-thirds of the whipped cream. Now, using a gentle, cutting-and-folding motion with your spatula, incorporate the chocolate mixture into the whipped cream. Continue folding just until no white streaks remain. The goal is to maintain as much of that airy volume as possible.

Step 4: Chill and Set

Divide the mousse evenly between four ramekins or serving glasses. Smooth the tops with the back of a spoon.

Cover the ramekins with plastic wrap and place them in the refrigerator to chill for at least 2 hours. For the best texture and most developed flavor, chilling overnight is ideal. This resting time allows the mousse to firm up perfectly and the flavors to meld together.

Step 5: Serve and Enjoy!

Just before serving, add your favorite keto-friendly garnishes. A few fresh raspberries add a lovely tart contrast, a dollop of extra whipped cream enhances the indulgence, or a light sprinkle of flaky sea salt can elevate the chocolate flavor to new heights.

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Nutritional Information (Per Serving)

• Calories: 285

• Total Fat: 28g

• Saturated Fat: 18g

• Total Carbohydrates: 8g

• Dietary Fiber: 3g

• Sugars: 2g

• Sugar Alcohols: 10g (Erythritol)

• Net Carbohydrates: 3g

• Protein: 3g

Note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used. The sugar alcohol (erythritol) is subtracted when calculating net carbs, as it does not impact blood sugar levels.

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Recipe Notes & Variations

• Sweetener Swap: You can use other powdered keto-friendly sweeteners like monk fruit or allulose in a 1:1 ratio for the erythritol. Powdered is essential to avoid a gritty texture.

• Dairy-Free Option: For a dairy-free version, replace the heavy whipping cream with well-chilled full-fat coconut cream. The results will be slightly different but still deliciously creamy.

• Flavor Boost: For a more complex flavor, add a pinch of instant espresso powder to the melting chocolate, or a dash of cinnamon or orange zest to the finished mousse.

• Chocolate Chips: If using sugar-free chocolate chips, note that they sometimes have additives that can make melting trickier. Chopped bars are often preferred for a smoother melt.

• Avoiding Seizure: Ensure no steam or water gets into your melting chocolate, as this can cause it to “seize” and become grainy and solid.

Store any leftovers covered in the refrigerator for up to 4 days. This mousse does not freeze well, as the texture can become icy and separate upon thawing.