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    Home » Low-Carb Desserts » Keto Chocolate Mousse

    Keto Chocolate Mousse

    Last updated: Nov 27, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    Velvety, creamy, and chocolaty, this 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 a wonderful treat.

    Keto chocolate mousse topped with whipped cream.

    This mousse is wonderful. It's creamy, it has a good chocolate flavor, and it’s not too sweet. Happily, it’s also 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 an interpretation - but a very good one indeed.

    Jump to:
    • Ingredients
    • Variations
    • Keto Chocolate Mousse Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Chocolate Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make keto chocolate mousse.

    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.

    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.

    Keto Chocolate Mousse Instructions

    Here are the basic steps for making this 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.

    Recipe FAQs

    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!

    Serving Suggestions

    You can serve this keto chocolate 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, and you can use it as frosting - I sometimes use it to frost this almond flour chocolate cake.

    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 is served in a white bowl.

    More Chocolate Recipes

    • Keto pudding topped with whipped cream.
      Keto Pudding
    • Keto hot chocolate served in a cup and a saucer.
      Keto Hot Chocolate
    • Avocado chocolate mousse served in a white bowl with a napkin.
      Avocado Chocolate Mousse
    • Chocolate custard served with a silver spoon.
      Chocolate Custard

    Recipe Card

    Keto chocolate mousse topped with whipped cream.
    4.99 from 81 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 minutes mins
    Total Time10 minutes mins
    Course: Dessert
    Cuisine: French
    Servings: 4 servings
    Calories: 226kcal
    Author: Vered DeLeeuw
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    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.

    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.
    • 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.

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    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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    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.

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    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.

    Reader Interactions

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      Recipe Rating




    1. Celeste

      November 19, 2023 at 9:56 pm

      5 stars
      I love this mousse. I've been making it for a couple of years. I like to use it as cupcake frosting.

      Reply
      • Vered DeLeeuw

        November 20, 2023 at 9:02 am

        I'm so glad you like this mousse, Celeste! It does work great as frosting.

        Reply
    2. Lydia

      November 16, 2023 at 7:28 am

      5 stars
      I'm amazed at how good this mousse is and how easy it is to make. I skipped the brandy and used orange extract. Perfection!

      Reply
      • Vered DeLeeuw

        November 16, 2023 at 9:35 am

        I'm so glad you like this mousse, Lydia! Thank you for leaving a comment.

        Reply

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