Ingredients
Units
Scale
- 250 g sugar-free chocolate chips (or bar)
- 568 ml heavy cream, divided
- 4 tsp instant coffee granules
- 1 tsp ground cinnamon
- Optional - 2-4 tbsp powdered allulose or Swerve for a sweeter version
Optional Topping Ideas
- cocoa powder
- chocolate ganache
- whipped cream
Instructions
- Cut a piece of parchment paper to fit the bottom of a 7-inch springform pan. Take an additional thin strip of parchment paper and place it in a ring along the edges of the pan (you can use a little cooking spray on the pan to help adhere the parchment paper to the edges of the pan). Set the pan to the side.
- Place the sugar-free chocolate in a small microwaveable small bowl. Add 1/2 cup of the heavy cream to the bowl. Stir and place it in the microwave. Microwave on high for 30 seconds. Stir the mixture and return it to the microwave for an additional 30 seconds. Stir again until all the chocolate has dissolved. Set the bowl to the side to cool until barely warm.
- Pour the rest of the heavy cream into a very large bowl and add in the coffee and cinnamon (add the optional sweetener here for a sweeter version). Whip until the cream forms soft peaks. The cream should wobble like a thick milkshake when you shake the bowl.
- Take about 1/4 of the whipped cream and stir it into the cooled chocolate to lighten the chocolate. Once fully incorporated, carefully pour the lightened chocolate into the bowl with the whipped cream mixture.
- Using a large spatula or spoon, fold the cream and chocolate together in a figure-of-eight motion. Don’t be nervous – keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture – you will see and feel it thicken as you fold.
- Spread the chocolate cream mixture into the springform pan and level the surface with the back of the spoon. Put the tin in the fridge and leave it to firm up. This may take 1-3 hours depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unclip and remove the side of the springform pan, then remove the pieces of plastic around the sides. Place the cake on a serving platter and carefully pull the parchment paper from under teh cake. Dust all over with cocoa (including the plate if you wish to be fashionable) or other toppings of choice and serve in thin slices.
Notes
- The slices will be small as it is very rich
- For a sweeter chocolate mousse cake, add an additional 2-4 tbsp of powdered allulose or Swerve
- For the chocolate ganache, melt 2.5 oz of sugar-free chocolate with 1/4 cup heavy cream in the microwave. Stir until the chocolate melts and cools slightly (about 5 minutes). Once slightly cooled, spread over the cake.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 small slice
- Calories: 237
- Sugar: 1
- Fat: 22
- Carbohydrates: 10
- Fiber: 9
- Protein: 4
