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 – and you can get 20% off everything in the Lakanto store when you use coupon code SAFTC) 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.
Low Carb Chocolate and Brandy Mousse
This indulgent chocolate and brandy mousse is a really delicious adult dessert! Sugar free, LCHF, keto and low carb recipe.
Ingredients
- 1 oz unsweetened chocolate
- ½ cup heavy cream
- ¼ cup cream cheese
- 1-2 tsp brandy
- 1 egg white
- 4 tbs low carb sweetener, eg Lakanto
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.
Notes
5g net carbs per serving (half the recipe)
Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 386Total Fat 39gSaturated Fat 23gCholesterol 112mgSodium 142mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 1gProtein 6g
Kristeena Maloney
Thursday 26th of March 2020
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
Wednesday 1st of April 2020
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?
Gini
Saturday 11th of January 2020
Leave in the fridge for an hour... can't I eat it straight away? :-)
Georgina
Saturday 11th of January 2020
Absolutely not! It would break ALL the rules. Oh OK then...