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!
Years ago, I used to make a wonderful chocolate mousse. I made it with melted dark chocolate, sugar, and whipped egg whites. It was incredibly light and airy, and it required quite a bit of work.
These days, I’m all about easy keto recipes. And after spending many years in the US, I now share the local reluctance (unheard of in Europe and in Israel) to use uncooked eggs. Which brings me to this super easy eggless keto chocolate mousse.
Chocolate mousse in Paris
I have a story to share with you. So if you’re in a hurry, do scroll down straight to the recipe card (or use the handy “Jump to Recipe” button above).
My husband and I were in Paris on our honeymoon. We went out for lunch at a bistro called Chez Georges – I don’t know if it still exists.
I had a miserable cold that day (yes, I had a cold on my honeymoon!) so my sense of taste was very lacking, which is extra frustrating when one is in Paris.
So we started with the cabbage soup, which felt good, and I could actually taste it, sort of. Then we had a lackluster main course that I don’t remember.
For dessert, they had what they called a “bucket of mousse for two,” and let me tell you, despite French portion sizes usually being quite small, that was quite the bucket!
And it was amazing. Very different from this keto chocolate mousse, it was a classic French recipe, made with whipped egg whites and so light and airy.
We ate as much as we could. If not for the cold, I believe I would have finished the whole thing, with the help of my husband. But I did have a cold, could not taste the dessert properly, and had a poor appetite. So we left about half the mousse in the bowl.
To this day, we mourn that wonderful, velvety, rich dessert that we left behind in Paris.
Why I love this keto chocolate mousse
I love it because it’s delicious! It’s very creamy, it has a good chocolate flavor, and it’s not too sweet. But I also love that it’s so very easy to make. You simply add your ingredients to the food processor and process for one minute. That’s it!
But it’s not a classic recipe
The classic recipe typically contains melted chocolate, eggs, heavy cream, and sugar. Much like avocado chocolate mouse, this recipe is merely an interpretation. Professional chefs will likely be horrified. But I am not a professional chef, and I like easy recipes!
The ingredients you’ll need
You’ll only need four simple ingredients to make keto chocolate mousse (the exact measurements are listed in the recipe card below):
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.
How to make keto chocolate mousse
Here are the basic steps for making this wonderful keto dessert. The detailed instructions are in the recipe card below:
1. Simply add all the ingredients to your food processor’s bowl.
2. At first, to prevent the cocoa powder splashing all over, process the mixture low for just a few seconds.
3. Then process on high until the mixture turns into mousse, about one minute.
Keep an eye on the mousse while 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.
Can I use a sweetener other than stevia?
Yes. You can use a powdered granulated sweetener in this keto chocolate mousse. But do make sure it’s powdered, or the mousse could have a grainy texture.
What cocoa powder to use?
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.
How to serve it?
Serve it just as it is in small dessert cups. That’s what I usually do. Or you could top it with a dollop of keto whipped cream and dust it with some cocoa powder.
Can I make it ahead of time?
You can make this keto chocolate mousse a few hours in advance, then keep it in the fridge, covered. I wouldn’t try to keep it any longer than that.
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Keto Chocolate Mousse
INGREDIENTS
- 1 cup heavy whipping cream
- ½ teaspoon stevia glycerite (equals about 2 ½ tablespoons 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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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, Reader's Digest, and Better Homes and Gardens.