Velvety, creamy, and chocolaty, this easy keto chocolate mousse is ready in ten minutes, including 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 a delightful treat.
This mousse is delicious! It's creamy, has a good chocolate flavor, and is not too sweet. Happily, it’s also easy to make. You simply add the four ingredients to the food processor and process them 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 an interpretation - but a very good one indeed.
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Ingredients
You'll only need four simple ingredients to make this 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 “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.
Variations
- If you don't like stevia, you can use an equivalent amount of powdered sweetener.
- Instead of brandy, you can use vanilla extract. Almond extract is also good, and so is coconut extract.
Instructions
Here are the basic steps for making this mousse. The detailed instructions are listed in the recipe card below:
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.
Expert Tips
- 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.
- 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:
Recipe FAQs
Yes. You can make this mousse ahead of time and keep it in the fridge, in an airtight container, for up to two days. However, it's best when freshly made.
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.
Traditional recipes 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!
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:
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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to two days, but this mousse is best when freshly made. I don't recommend freezing it.
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Recipe Card
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 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.
Video
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 the leftovers in the fridge, in an airtight container, for up to two days, but it's best when freshly made. I don't recommend freezing this mousse.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Julie
I can't believe how easy this recipe is and how delicious. I used to make a mousse that required separating raw eggs and whipping the egg whites. This is safer and better! Thank you!
Vered DeLeeuw
I'm so glad you enjoyed this mousse, Julie! Thank you for taking the time to leave a comment. I appreciate it.