Description
This keto chocolate mousse is rich, creamy, and incredibly easy to make. With just a handful of ingredients, it’s a decadent, low-carb dessert that satisfies your chocolate cravings without the guilt.
Ingredients
Units
Scale
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons powdered erythritol or preferred keto sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional toppings:
- Sugar-free whipped cream
- Shaved sugar-free chocolate or cocoa nibs
- Fresh raspberries or strawberries
Instructions
- Whip the cream:
- In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form.
- Add the cocoa and sweetener:
- Sift the cocoa powder and powdered erythritol into the whipped cream. Add the vanilla extract and a pinch of salt.
- Combine and whip:
- Continue whipping on medium speed until the mixture forms stiff peaks. Be careful not to overwhip, as this can cause the cream to curdle.
- Taste and adjust:
- Taste the mousse and add more sweetener or cocoa powder if desired, folding it in gently.
- Chill and serve:
- Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 30 minutes to firm up.
- Garnish:
- Top with sugar-free whipped cream, shaved chocolate, or fresh berries before serving.
Notes
- For an extra chocolatey flavor, add 1/4 teaspoon espresso powder to the mousse.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.