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Keto Chocolate Mousse: The Ultimate Guide to Delicious & Healthy Dessert

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Rich, decadent, and intensely chocolatey keto chocolate mousse that’s easy to make and sugar-free!

Ingredients

Scale
  • 1 cup heavy cream, cold
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1/4 cup erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large egg yolks, room temperature
  • Optional: Sugar-free chocolate shavings for garnish

Instructions

  1. Melt unsweetened chocolate using a double boiler or microwave in 30-second intervals, stirring in between, until melted and smooth. Let cool slightly.
  2. In a separate bowl, whisk the egg yolks with the erythritol (or your chosen sweetener) and salt until the mixture becomes pale yellow and slightly thickened (2-3 minutes).
  3. Slowly drizzle a small amount of the cooled melted chocolate into the egg yolk mixture while continuously whisking. Continue adding the chocolate in a slow, steady stream, whisking constantly until all the chocolate is incorporated and the mixture is smooth and homogenous.
  4. Chill your bowl and whisk (or the bowl and whisk attachment of your stand mixer) in the freezer for about 15-20 minutes before you begin.
  5. Pour the cold heavy cream into the chilled bowl. Using a whisk or an electric mixer, begin whipping the cream on medium speed. As the cream whips, it will start to thicken. Continue whipping until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter.
  6. Once the cream has reached stiff peaks, gently fold in the vanilla extract. Be careful not to deflate the cream while folding in the vanilla.
  7. Add a spoonful of the whipped cream to the chocolate mixture and fold it in to lighten the chocolate. Then, gently fold the chocolate mixture into the remaining whipped cream in two or three additions. Use a spatula and fold from the bottom up, being careful not to overmix.
  8. Divide the mousse evenly among individual serving dishes or ramekins. Cover the dishes with plastic wrap, pressing it gently against the surface of the mousse to prevent a skin from forming.
  9. Place the mousse in the refrigerator and chill for at least 2-3 hours, or preferably overnight.
  10. Before serving, you can garnish the mousse with sugar-free chocolate shavings, a dollop of whipped cream, or a few fresh berries.
  11. Serve the mousse chilled.
  12. Enjoy!

Notes

  • Cooling the chocolate slightly before adding it to the egg yolks is crucial to prevent the yolks from cooking.
  • Chilling your bowl and whisk before whipping the cream helps it whip up faster and hold its shape better.
  • Be gentle when folding the chocolate mixture into the whipped cream to maintain the airy texture of the mousse.
  • Chilling the mousse for at least 2-3 hours, or preferably overnight, allows it to set properly and the flavors to meld together.

Find it online: https://mmmflavors.com/keto-chocolate-mousse/