This classic keto chocolate mousse is light yet intensely chocolate. Quick and easy to make, this keto mousse recipe is an easy keto dessert that is sure to impress. Made without heavy whipping cream, this classic chocolate mousse is a keto twist to a French classic!
Don’t let the French name fool you into thinking this classic dessert is hard to make because keto chocolate mousse is actually one of the easiest. And no, I am not talking about using heavy whipped cream that simply has cocoa powder added!
This sugar-free chocolate mousse is lighter, fluffier, and creamier than the "cheater" chocolate mousse that you can find on the internet. And honestly, making a classic chocolate mousse is not much harder!
All you need to make this keto mousse recipe is a microwave, a hand mixer, and a rubber spatula. Yes...it is that simple!
So, if you have about 20 minutes, some chocolate, and some eggs, you can make this keto chocolate mousse recipe that is sure to rival any French restaurants version
This recipe, just like my Keto Creamy Mustard Sauce, comes from a friend's collection when she was studying at the Cordon Bleu Cooking School. Just like my 4-Ingredient Keto Chocolate Truffle Pie, Copycat Keto Dark Chocolate Nuggets Recipe, and my Easy No-Bake Keto Chocolate Mousse Cake, this easy keto dessert is a chocoholics dream come true!
Why this recipe works
- Authentic - Unlike other keto chocolate mousse recipes, this recipe is based on the classic chocolate mousse recipe that uses eggs and not heavy whipping cream
- Flavour- The rich and decadent intense chocolate flavour is balanced and not overly sweet
- Texture - Light and fluffy, this keto mousse recipe is filled with delightful little air bubbles which is characteristic of a really great mousse.
- Easy - This easy keto dessert is made with only 5 basic ingredients and takes under 20 minutes to make. Plus, since it should be refrigerated for 24 hours, this a great "make ahead" dessert!
Ingredients
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- Chocolate - For this recipe, you will need to use unsweetened chocolate, such as Ghiradelli 100% Chocolate Chips. You can use Baker's unsweetened chocolate as well.
- Espresso Powder - Adding a hint of coffee flavour helps to intensify the chocolate.
- Sweetener - I used a combination of Swerve powdered sweetener along with allulose since both of these keto sweeteners do not crystalize as the easy keto dessert cools (erythritol-based sweeteners can become grainy so be forewarned if you chose to use any!).
- Eggs - The eggs are separated which allows the egg whites to be whipped until light and fluffy.
- Vanilla and Salt - Both of these two ingredients help to round out the flavours of this keto mousse recipe.
See the recipe card for quantities
Instructions
This classic chocolate mousse comes together in minutes!
Coarsely chop the chocolate and set it aside if using chocolate blocks. In a small saucepan, combine the espresso with the water. Add ½ cup (reserve ¼ cup for later) of sweetener to the saucepan and place over medium heat. Stir until the sweetener dissolves and the mixture just begins to simmer.
Remove the saucepan from the heat and add the chocolate and stir until the chocolate has melted. Set the pan to the side.
In a large mixing bowl, whisk the egg yolks. Stir in ½ of the warm chocolate to the cold yolks and then stir the chocolate-yolk mixture back into the original saucepan that has the remaining chocolate. Stir in the vanilla and transfer the mixture back into the large mixing bowl. Set it aside.
In a small bowl, add egg whites and salt and beat until soft peaks form. Reduce speed and slowly add the remaining ¼ cup of sweetener. Increase speed to high and beat briefly until whites hold a shape but are not too stiff.
Stir ⅓rd of the egg whites into the chocolate. Repeat until all egg whites have been folded into the chocolate.
Divide mixture into 6 cup ramekins, cover with foil, and refrigerate for 24 hours.
Decorate each serving with shaved chocolate, or white chocolate, or drizzle with chocolate ganache before serving.
Hint: You must refrigerate the classic chocolate mousse for at least 8 hours but preferably 24 hours before serving to allow the mousse to set.
Variations
There are a few variations that I think should work for this keto chocolate mousse recipe.
- Chocolate - you can melt sugar-free chocolate or chocolate chips and reduce the sweetener to ¼ cup
- Espresso - add instant coffee instead of espresso powder but double the amount. You can also completely remove this ingredient or triple it for a more intense coffee flavour.
- Add-ins - Add some flavoured extract (peppermint anyone?) or shaved sugar-free chocolate or even some cocoa nibs!
Equipment
You probably already have all the necessary equipment to make this sugar-free chocolate mousse, but here is a list, just in case!
- Saucepan - You only need a small saucepan for the water, espresso powder, and sweetener. I use a 1.5 QT (6 cups) Sensarte non-stick saucepan.
- Bowls - Using deep bowls helps to whip eggs as well as heavy whipping cream without worrying about making a mess! I love OXO mixing bowls since they are nice and deep and can be placed in the microwave.
- Handheld Mixer - I am currently using a KitchenAid Handheld mixer and although it is nice and light, it doesn't work for tougher mixing jobs. I currently have my eye on a powerful, yet light-weight, Braun mixer.
Storage
This keto chocolate mousse must be refrigerated due to the eggs. You can leave the mousse out at room temperature for about 30 minutes before it starts to lose some of its texture.
You can store the mousse in the fridge for up to 5 days.
Top tip
The easiest time to separate eggs is when they are nice and cold. However, cold eggs will not whip as nicely as room-temperature eggs. Therefore, split the eggs as soon as you remove them from the fridge and then let them sit for 30 minutes at room temperature for the fluffiest whipped eggs!
How do I serve this keto chocolate mousse?
For serving the mousse, you can use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups. Or, if you’re hosting a party and want to give your guests a small taste, you can serve the mousse in Asian-style porcelain soup spoons
What type of chocolate is best for making mousse?
Chocolate mousse has very few ingredients so it’s important to use the best quality chocolate; its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.
Can I eat raw eggs?
Yes! The eggs you should use should be "pasteurized". Also, since you are tempering the egg yolks (ie you are adding the hot chocolate to the egg yolks which is indirectly heating the egg yolks), this chocolate mousse is safe to eat.
Can I freeze chocolate mousse?
Yes! You can freeze the chocolate mousse for up to 2 months. To thaw, simply place it in the fridge overnight or until it thaws.
The BEST Keto Chocolate Mousse
This classic keto chocolate mousse is light yet intensely chocolate. Quick and easy to make, this keto mousse recipe is an easy keto dessert that is sure to impress. Made without heavy whipping cream, this classic chocolate mousse is a keto twist to a French classic!
- Total Time: 24 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 4 oz unsweetened chocolate (bars or chips)*
- ¼ tsp espresso powder (or ½-1 teaspoon instant coffee)
- ¼ cup water
- ¾ cup granulated powdered sweetener**
- 5 large eggs, separated
- 1 tsp vanilla
- pinch salt
Instructions
- Coarsely chop the chocolate and set it aside
- In a small saucepan, boil the water. Add the espresso powder to the boiling water and stir to dissolve. Add ½ cup (reserve ¼ cup for later) of the sweetener to the saucepan and place over medium heat. Stir until the sweetener dissolves and the mixture just begins to simmer. Remove the saucepan from heat and add the chopped chocolate. Stir until the chocolate has melted. Set it aside.
- In a large mixing bowl, whisk the egg yolks. Stir in about ½ of the warm chocolate into the yolks until combined. Then, stir the yolk-chocolate mixture back into the saucepan that contains the remaining chocolate. Add the vanilla and stir everything together in the saucepan. Return the entire mixture back into the large mixing bowl and set it aside.
- In a medium-sized bowl, add the egg whites and salt and beat until soft peaks form. Reduce speed and slowly add the remaining ¼ cup of sweetener. Increase the speed to high and beat briefly until the whites hold a shape but are not too stiff.
- Stir ⅓rd of the egg whites into the chocolate mixture. Repeat until all egg whites have been folded into the chocolate.
- Divide mixture into 6 cup ramekins, cover with foil and refrigerate for 24 hours before decorating if desired.
Notes
* I used unsweetened chocolate chips but you can use Bakers unsweetened blocks that you will need to chop
** I used a combination of powdered Allulose and Confection Swerve
- Prep Time: 15 minutes
- Chilling Time: 24 hours
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: America, Fall, Holidays, Spring,
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 186
- Sugar: 0.4
- Fat: 13
- Carbohydrates: 5
- Fiber: 3
- Protein: 8
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