Velvety, creamy and chocolaty, this super easy keto chocolate mousse is ready in just ten minutes, and this includes the time it takes to assemble the ingredients!
This mousse is wonderful. It's very creamy, it has a good chocolate flavor, and it’s not too sweet. Happily, it’s also very easy to make. You simply add your ingredients to the food processor and process for one minute. That’s it!
Admittedly, it's a departure from classic mousse recipes, which typically contain melted chocolate, eggs, heavy cream, and sugar. So much like this avocado chocolate mouse, this recipe is merely an interpretation - but a very good one indeed.
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Ingredients
You'll only need four simple ingredients to make this easy keto chocolate mousse. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Heavy whipping cream: Make sure the package says exactly this – “heavy whipping cream”. Other types of cream might be lower in fat and might not work. However, there’s no need for a whipping cream that contains gums and stabilizers. The cream I typically use contains none of those and it works just fine.
Sweetener: I use stevia glycerite to equal 2 ½ tablespoons of sugar. You can use a powdered granulated sweetener instead. But make sure it’s powdered or the texture of the mousse will be grainy.
Cocoa powder: It’s best to use Dutch-processed cocoa powder (treated with alkali). It is darker and less acidic than natural cocoa powder.
Brandy: I like to enhance the flavor of this mousse with just a tablespoon of brandy. That’s less than a teaspoon per serving. But you can replace the brandy with vanilla extract if you wish.
Instructions
How to make a keto chocolate mousse? It's easy! Here are the basic steps for making this wonderful keto dessert. The detailed instructions are listed in the recipe card below:
- Simply add all the ingredients to your food processor’s bowl.
- At first, to prevent the cocoa powder from splashing all over, process the mixture low for just a few seconds.
- Then process on high until the mixture turns into mousse, about one minute.
Recipe tips
- Keep an eye on the mousse while it's processing. If over-processed, it could turn into chocolate butter instead of mousse. So keep a close eye on it. You will see when it stops being liquid and becomes thick and creamy. That’s when it’s ready.
- It’s best to use Dutch-processed cocoa powder in this recipe. It will say on the ingredients “treated with alkali.” This cocoa powder is darker, milder, and less acidic than natural cocoa powder.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- If you don't like stevia, you can use an equivalent amount of a powdered sweetener.
- Instead of brandy, you can use vanilla extract. Almond extract is also good.
Serving suggestion
You can serve this mousse just as it is in small dessert cups. That’s what I usually do. Or, if you'd like to be fancy, you could top it with a dollop of keto whipped cream and dust it with some cocoa powder. This mousse also makes a great dip for fresh strawberries!
Frequently asked questions
You can make it a few hours in advance, then keep it in the fridge, covered. I wouldn’t try to keep it any longer than that.
Not necessarily, and that's one of the things I like about this mousse - it doesn't contain raw eggs. Just heavy cream, cocoa powder, a sweetener, and a flavoring agent such as vanilla extract.
Traditional recipes do require some effort, but this one is exceptionally easy, as long as you have a food processor. It's ready in a matter of minutes!
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Recipe card
Creamy Keto Chocolate Mousse
INGREDIENTS
- 1 cup heavy whipping cream
- 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
- ¼ cup unsweetened cocoa powder, Dutch-processed
- 1 tablespoon brandy (or 1 teaspoon vanilla extract)
INSTRUCTIONS
- Place the ingredients in your food processor’s bowl.
- Process them on low for a few seconds.
- Then process on high until the mixture thickens into mousse, about 1 minute.
- Divide between four small dessert bowls.
- If desired, top with a dollop of keto whipped cream.
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NOTES
- Keep an eye on the mousse while it's processing. If over-processed, it could turn into chocolate butter instead of mousse. So keep a close eye on it. You will see when it stops being liquid and becomes thick and creamy. That’s when it’s ready.
- It’s best to use Dutch-processed cocoa powder in this recipe. It will say on the ingredients “treated with alkali.” This cocoa powder is darker, milder, and less acidic than natural cocoa powder.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 