This decadent keto chocolate mousse is a fantastically indulgent dessert! You only need three ingredients and it's sugar free and low carb!
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So, at my husband's request, I made this for our Thanksgiving dessert (and yes, I've only just got around to writing it up!). I've made several mousse recipes before, but I think this is the simplest, and the best! All you need is chocolate, cream, and egg whites.
For the best chocolate mousse, you'll need some good quality low carb chocolate. I used Lily's Original Dark Chocolate, which you can buy in Whole Foods or on Amazon. A good alternative would be ChocZero, which you can also buy on Amazon!
Note: This recipe contains uncooked egg whites.
How to Make a Keto Chocolate Mousse
My years of working with chocolate (I have a whole book of Low Carb Chocolate Recipes!) have taught me that although a bain marie (or double boiler) is the traditional way to melt chocolate, a microwave is actually the best way. It's quicker, and it uses fewer pans - so I'm sold!
Roughly break up the chocolate, place it in a microwave-safe bowl, and cook for one minute. Stir, then continue cooking in 30 second bursts - stirring between each burst - until the chocolate has melted. Stir in some heavy cream. Yummmmm melted chocolate!
Place egg whites in a stand mixer and beat until stiff peaks form. In a separate bowl (a spare stand mixer bowl is SUPER useful for this recipe), whip some heavy cream until stiff. For best results, chill the bowl and whisk beater in advance.
Fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Then carefully fold in the egg whites. You want to keep as much air in the mixture as possible, so work slowly!
Spoon the mousse into serving bowls or glasses - or you can use a piping bag!
Store in the fridge until required. To serve, add some whipped cream (I use the stuff from a can, no apologies!) and then grate a little chocolate over the top using a Microplane.
Update - you might also like my recipe for keto white chocolate mousse!
📖 Recipe
Keto Chocolate Mousse
Ingredients
Equipment
Step-by-Step Instructions
- Roughly break up the chocolate, place it in a microwave-safe bowl, and cook for one minute. Stir, then continue cooking in 30 second bursts - stirring between each burst - until the chocolate has melted. Stir in ¼ cup of the heavy cream.
- Place the egg whites in a stand mixer and beat until stiff peaks form. In a separate bowl, whip some heavy cream until stiff. For best results, chill the bowl and whisk beater in advance.
- Fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Then carefully fold in the egg whites. You want to keep as much air in the mixture as possible, so work slowly!
- Spoon the mousse into serving bowls or glasses - or you can use a piping bag.
- Store in the fridge until required. To serve, add some whipped cream and then grate a little chocolate over the top.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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