Velvety, creamy, and chocolaty, this keto chocolate mousse is ready in ten minutes. Topped with whipped cream and dusted with cocoa powder, it's a delightful treat.
This creamy mousse has a good chocolate flavor and is not too sweet. It’s also easy to make. You simply add the four ingredients to the food processor and process them for one minute. Much like avocado chocolate mouse or cottage cheese chocolate mousse, it's a departure from classic mousse recipes. It's an interpretation - but a very good one indeed.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Heavy whipping cream: Make sure the package says “heavy whipping cream.” Other types of cream might be lower in fat and will not work.
- Sweetener: I use stevia glycerite to equal 2 ½ tablespoons of sugar. You can use a powdered sweetener instead. But make sure it’s powdered, not just granulated, 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. You can replace the brandy with vanilla extract, as shown in the photo above.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the ingredients in your food processor’s bowl. Process them on low for a few seconds, then on high for about one minute until the mixture thickens into mousse.
Divide the mousse between four small dessert bowls. You can spoon it into the bowls or pipe it using a pastry bag and tip, as shown in this photo:
If desired, top the mousse with a dollop of keto whipped cream before serving.
Recipe Tips
- Keep an eye on the mousse while it's processing. If over-processed, it could turn into chocolate butter instead of mousse. You will see when it stops being liquid and becomes thick and creamy. That’s when it’s ready. This is the texture you're after:
- Make-ahead and storage tips: You can make this mousse ahead of time and keep it in an airtight container in the fridge for up to two days. However, it's best when freshly made. I don't recommend freezing it.
Serving Suggestions
You can serve this mousse just as it is in small dessert cups. That’s what I usually do. If you'd like to be fancy, top it with a dollop of keto whipped cream and dust it with unsweetened cocoa powder. This mousse makes an excellent dip for fresh strawberries, as shown in the photo below.
You can also use it as a frosting or as a cheesecake topping. I sometimes use it to frost almond flour chocolate cake, coconut flour cake, or keto cupcakes. It makes the perfect topping for keto cheesecake:
Recipe Card
Creamy Keto Chocolate Mousse
Video
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
- ¼ cup unsweetened cocoa powder - Dutch-processed
- 1 tablespoon brandy - or 1 teaspoon of vanilla extract
Instructions
- Place the heavy cream, sweetener, cocoa powder, and brandy in your food processor’s bowl.
- Process them on low for a few seconds, then on high for about 1 minute until the mixture thickens into mousse.
- Divide the mousse between four small dessert bowls. You can spoon it into the bowls or pipe it using a pastry bag and tip.
- If desired, top the mousse with a dollop of keto whipped cream before serving.
Notes
- Keep an eye on the mousse while it's processing. If over-processed, it could turn into chocolate butter instead of mousse. 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.
- You can keep this mousse in an airtight container in the fridge for up to two days, but it's best when freshly made. I don't recommend freezing it.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
