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.

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 Classic Keto Chocolate Mousse

Ingredients

Units Scale

4 oz unsweetened chocolate (bars or chips)*
1/4 tsp espresso powder (or 1/2-1 tsp instant coffee)
1/4 cup water
3/4 cup granulated powdered sweetener**
5 large eggs, separated
1 tsp vanilla
pinch salt

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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 1/2 cup (reserve 1/4 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 1/2 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 1/4 cup of sweetener. Increase the speed to high and beat briefly until the whites hold a shape but are not too stiff.
Stir 1/3rd 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

Author: Cat
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