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    Home » Dessert Recipes » Keto Chocolate Mousse

    Keto Chocolate Mousse

    Last updated: Aug 19, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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!

    I make it in the food processor. Topped with keto whipped cream and dusted with cocoa powder, it's such a wonderful treat.

    Keto chocolate mousse topped with whipped cream.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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

    Making this keto chocolate mousse is 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.
    A four-photo collage showing the steps for making a keto chocolate mousse.

    Expert 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.

    Frequently asked questions

    Can I make this mousse ahead of time?

    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.

    Does chocolate mousse always contain raw eggs?

    Not necessarily, and that's one of the things I like about this one - it doesn't contain raw eggs. Just heavy cream, cocoa powder, a sweetener, and a flavoring agent such as vanilla extract.

    Is it difficult to make chocolate mousse from scratch?

    Traditional recipes do require some effort, but this one is exceptionally easy, as long as you own a food processor. It's ready in a matter of minutes!

    Variations

    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, and so is coconut extract.

    Serving suggestions

    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!

    Storing leftovers

    I don't recommend keeping the leftovers beyond a few hours, so it's best to only make as much as you anticipate consuming the same day you make it.

    Keto chocolate mousse served in a white bowl.

    Related recipes

    • Keto Pudding
    • Keto Hot Chocolate
    • Avocado Chocolate Mousse
    • Chocolate Custard

    Recipe card

    Keto Chocolate Mousse
    4.99 from 77 votes
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    Keto Chocolate Mousse

    Velvety, creamy and chocolaty, this super easy keto chocolate mousse is made with cocoa powder and is ready in just ten minutes!
    Prep Time10 mins
    Total Time10 mins
    Course: Dessert
    Cuisine: French
    Servings: 4 servings
    Calories: 226kcal
    Author: Vered DeLeeuw

    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.

    WATCH THE VIDEO:

    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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 226kcal | Carbohydrates: 5g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Sodium: 24mg | Fiber: 2g | Sugar: 2g
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    More Low-Carb Desserts

    • Keto Brownies
    • Keto Cookie Dough
    • Keto Strawberry Shortcake
    • Chocolate Covered Raspberries

    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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