Description
This rich and creamy Keto Chocolate Mousse is a decadent low-carb dessert perfect for satisfying chocolate cravings while staying within keto diet limits. Made with heavy whipping cream, unsweetened cocoa powder, and sweetened naturally with erythritol, it combines smooth textures and intense chocolate flavor. Ready in just over an hour with simple ingredients and no baking required, this mousse makes a perfect elegant treat for keto-friendly menus.
Ingredients
Scale
Main Ingredients
- 1 cup heavy whipping cream
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup dark chocolate (85% cocoa or higher), melted
Instructions
- Whip the Cream: In a medium bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form, creating the light and airy base for the mousse.
- Mix Dry Ingredients: In a separate small bowl, whisk together the unsweetened cocoa powder, powdered erythritol, and a pinch of salt to evenly combine the dry flavorings and sweetener.
- Fold Cocoa into Cream: Gently fold the cocoa powder mixture into the whipped cream until fully incorporated, ensuring the mousse maintains a fluffy texture without deflating the cream.
- Add Chocolate and Vanilla: Stir in the melted dark chocolate and vanilla extract carefully by folding until the mousse becomes smooth and homogenous.
- Chill the Mousse: Transfer the mousse to serving dishes or a storage container and chill in the refrigerator for at least 1 hour to let the flavors meld and the mousse firm up.
- Serve and Garnish: Serve cold, optionally topped with keto-friendly additions such as extra whipped cream, chocolate shavings, or fresh berries for an elegant presentation and additional flavor.
Notes
- Use powdered erythritol for best results; granulated sweeteners may result in a grainy texture.
- Ensure heavy cream is very cold before whipping for easier peak formation.
- The mousse can be stored in the refrigerator for up to 3 days in an airtight container.
- For a dairy-free version, substitute coconut cream for heavy whipping cream, though texture will slightly differ.
- Adjust sweetness to taste by varying the amount of erythritol.
