This chocolate brandy mousse is a delicious low carb dessert just for adults! Sugar free, keto, and LCHF recipe.
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The combination of chocolate and brandy go so well together, it has to be tried! It would be a wonderful end to a romantic Valentine's Day meal or other special occasion!
How to Make a Low Carb Chocolate and Brandy Mousse
Melt some unsweetened chocolate and heavy cream together in a saucepan over a low heat. Stir until the chocolate has fully melted. Add the cream cheese and continue cooking until it has dissolved into the chocolate mixture. Stir in the brandy.
In a separate bowl, whisk an egg white and preferred low carb sweetener (I love Lakanto) until stiff peaks form. Carefully fold the egg mixture into the chocolate mixture. It looks so good!!
Spoon into bowls or glasses, then cover and keep in the fridge for at least an hour. Note: This recipe contains uncooked egg whites.
Optional - before serving, add a small squirt of whipped cream to the center of the mousse.
📖 Recipe
Low Carb Chocolate and Brandy Mousse
Ingredients
Step-by-Step Instructions
- Place the cream and chocolate in a saucepan and melt over a low heat until fully combined.
- Add the cream cheese, and continue cooking until it has fully melted. Stir in the brandy.
- In a separate bowl, whisk together the egg white and sweetener until smooth and glossy.
- Carefully fold the egg mixture into the chocolate mixture. Spoon into bowls, cover, and leave in the fridge for at least an hour.
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.
Gini says
Leave in the fridge for an hour... can't I eat it straight away? 🙂
Georgina says
Absolutely not! It would break ALL the rules. Oh OK then...
Kristeena Maloney says
Made this today and absolutely LOVED the flavor but had a problem. I could never get the cream cheese to completely melt into the warm cream/chocolate mixture. I finally gave up when it looked like the whole thing was going to break. Still had little lumps in it when cold but again, the taste was great. Any ideas/thoughts? Should I try 2 oz of whipped cream cheese next time or ??? Thanks!!
Georgina says
Hmmm, I've never had this issue with melting cream cheese into a warm mixture - different it is cold of course! I'm not sure that whipped cream would work but I confess I haven't tried it - there's so much air it would probably would melt down to nothing and you'd had the opposite problem! I wonder if anyone else has had trouble with this?