Indulging in a rich, creamy chocolate mousse doesn’t have to derail your low-carb lifestyle. This low-carb chocolate mousse recipe delivers all the sumptuousness of a classic mousse with a fraction of the carbs, making it perfect for anyone looking to satisfy their sweet tooth while keeping their carb count in check.
Ingredients
- Heavy Cream: 1 cup
- Cocoa Powder: 1/4 cup (unsweetened)
- Sugar Substitute: 1/4 cup (like erythritol, monk fruit, or stevia, adjusted to taste)
- Egg Yolks: 3 (or use pasteurized egg yolks for safety)
- Vanilla Extract: 1 teaspoon
- Salt: A pinch
Instructions
- Prepare the Ingredients: Before you start, ensure all ingredients are at room temperature for best results. Measure out your heavy cream, cocoa powder, and sugar substitute. If you’re using a granular sugar substitute, you might want to blend it into a fine powder to ensure smooth incorporation.
- Whip the Cream: In a large mixing bowl, pour the heavy cream. Using an electric mixer or a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. This step is crucial as it provides the mousse with its light and airy texture. Set the whipped cream aside.
- Mix Cocoa and Sweetener: In a separate bowl, combine the unsweetened cocoa powder with the sugar substitute. Mixing them together helps ensure that the cocoa powder is evenly distributed, avoiding any lumps in the mousse.
- Combine Egg Yolks and Vanilla: In another bowl, whisk the egg yolks until they become slightly pale and thickened. Add the vanilla extract and a pinch of salt, then whisk again to combine. The egg yolks add a rich, custard-like texture to the mousse.
- Blend Cocoa Mixture into Egg Yolks: Gradually add the cocoa and sweetener mixture to the egg yolks, whisking continuously until the mixture is smooth and well combined. This helps the cocoa and sweetener dissolve completely, ensuring a silky texture in the final mousse.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cocoa and egg yolk mixture. Use a spatula to fold the cream in, working in a careful motion to maintain the mousse’s airy texture. Continue folding until the mixture is fully combined and smooth.
- Chill: Spoon the mousse into serving dishes or glasses. Cover and refrigerate for at least 2 hours, or until set. This chilling time allows the flavors to meld and the mousse to firm up.
- Serve: Before serving, you can garnish with a few shavings of dark chocolate or a dollop of whipped cream for added flair. Fresh berries or a sprinkle of sea salt can also make delightful additions, depending on your taste preferences.
Nutritional Information
This low-carb chocolate mousse is not only delicious but also keto-friendly. The primary source of carbohydrates comes from the cocoa powder, but with proper adjustments to the sweetener, the mousse can be made to fit into various low-carb diets. A typical serving of this mousse contains approximately 5-7 grams of carbs, depending on the exact ingredients used and the portion size.
Tips for Success
- Use High-Quality Cocoa Powder: For the richest flavor, opt for high-quality, unsweetened cocoa powder. The better the cocoa, the more intense and satisfying the chocolate flavor.
- Experiment with Sweeteners: Different sugar substitutes can have varying levels of sweetness and aftertaste. Adjust the amount based on your preference and the specific sweetener you’re using.
- Ensure Proper Whipping: Whipping the cream until stiff peaks form is essential. If the cream isn’t whipped enough, the mousse may end up dense rather than light and airy.
This low-carb chocolate mousse offers a luscious, guilt-free treat that’s perfect for satisfying your chocolate cravings while sticking to a low-carb diet. With its smooth texture and rich flavor, it’s a dessert that proves you don’t have to sacrifice taste for health. Enjoy this mousse as a special dessert or a simple indulgence any day of the week!
