If you’ve ever been disappointed by “keto” versions of chocolate mousse that are really just whipped cream mixed with cocoa powder, you’re in for a treat. I’m so excited to share this keto chocolate mousse recipe with you! It’s the real deal: rich, silky, and made with high quality chocolate. So authentic, even the French would approve 😉 And it’s also a blender chocolate mousse recipe – you can make it entirely in a blender (I actually highly recommend that you do)!
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Let’s discuss everything you need to know about this keto chocolate mousse recipe, including tips for success, ingredient details, and variations to suit your taste. You’ll also learn why each ingredient is used to create that perfect mousse texture.
Why This Keto Chocolate Mousse Recipe is the Best
This keto chocolate mousse comes together with just a few key ingredients and some simple blending steps. Here’s why it stands out:
- Authentic Texture: Unlike whipped cream + cocoa powder “mousse” recipes, this version includes eggs and melted chocolate, which give it that classic mousse consistency.
- Blender Convenience: Using a blender simplifies the process, ensuring the ingredients are evenly mixed and the texture is perfectly smooth.
- Low-Carb: Allulose and monk fruit make this mousse sweet and fluffy without spiking your blood sugar or adding unnecessary carbs.
This recipe is made in a small blender which makes it super simple and easy to make, without having to take a lot of care in how you combine the ingredients. If making without a blender, you can melt the chocolate and combine with the other ingredients manually, but you need to do it carefully otherwise the egg can become too cooked by hot melted chocolate or the hot water.
Ingredients and Their Roles
Unsweetened Chocolate
This is the star of the show. Choose high-quality unsweetened chocolate, as it provides a deep, rich flavor and contributes to the mousse’s structure. If you prefer a slightly less intense flavor, you can use a very dark chocolate (80-90% cacao).
Heavy Cream
Heavy cream is used in two ways: some is whipped and folded in to create that light, airy texture, while the rest is warmed and blended to help emulsify the mixture.
Egg
Yes, there’s a raw egg in this recipe, which is a traditional element of authentic chocolate mousse. It does get somewhat cooked when combined with the hot water, but not entirely. The egg adds richness, acts as an emulsifier, and provides aeration, helping to create a smooth, fluffy, and velvety texture. If you’re concerned about raw eggs, use pasteurized eggs for peace of mind. Of course if you are pregnant or have any concern, make sure to consult your doctor prior to consuming to make sure this would be suitable for you.
Allulose Sweetener
Allulose is my go-to sugar free sweetener for this mousse because it doesn’t crystallize when chilled. This keeps the mousse soft and creamy, even after refrigeration. Other sugar free sweeteners like erythritol (make sure to use a powdered version) can be used but may result in a slightly gritty texture over time in the fridge. If you don’t need it to be sugar free, you may also use regular cane sugar.
Pure Monk Fruit
I like to add a touch of pure monk fruit (as needed to taste) for a natural sweetness that enhances the chocolate flavor. This combination of sweeteners ensures the mousse is perfectly sweet without any aftertaste. Pure monk fruit is very, very sweet, so only a very tiny amount is needed. You can also opt to use extra allulose if preferred.
Vanilla Extract
A splash of vanilla balances the chocolate flavor and adds depth to the flavor profile.
Hot Water
Hot water is a critical ingredient that helps melt the chocolate and creates a smooth, emulsified base when blended with the other ingredients.
Salt
Just a pinch! Salt enhances all the other flavors, making the chocolate taste even richer.
How to Make Keto Chocolate Mousse in a Blender
Step 1: Whip the Cream
Pour 3/4 cup of heavy cream into the blender and whip on high speed until soft peaks form. Remove the whipped cream and set it aside in the fridge. You can also feel free to whip the cream however you normally prefer to whip cream, whether that’s with an electric hand mixer or stand mixer.
Step 2: Grind the Chocolate
Add the chocolate chips or chopped chocolate bar to the blender. Pulse for a few seconds until the chocolate is finely ground.
Step 3: Blend the Base Ingredients
Add the egg, allulose, monk fruit, vanilla extract, and hot water to the blender with the ground chocolate. Blend on high speed until everything is smooth and well combined.
Step 4: Add Warm Cream
Heat the remaining 1/2 cup of heavy cream until very warm but not boiling. Add it to the blender and blend again until the mixture is silky and smooth.
Step 5: Fold and Chill
Gently fold the chocolate mixture into the reserved whipped cream. Divide the mousse into individual cups or ramekins and refrigerate for at least a few hours until set.
Step 6: Add Toppings and Enjoy!
Add shaved chocolate, whipped cream, or any other toppings you like!
Tips for Success
- Room-Temperature Egg: Ensure the egg is at room temperature to prevent the chocolate from seizing when blended.
- Warm, Not Boiling Cream: Aim for it to be very warm but not bubbling.
- Chill Time: Don’t skip the chilling step! This allows the mousse to set and develop its signature texture.
Keto Chocolate Mousse Flavor Variations
Chocolate Mint Mousse
Add a few drops of peppermint extract to the base for a refreshing mint-chocolate flavor.
Orange Chocolate Mousse
Stir in a teaspoon of orange zest for a zesty twist.
Spicy Chocolate Mousse
Add a pinch of cayenne pepper or cinnamon for a hint of warmth and spice.
FAQs
What’s the Difference Between Chocolate Mousse and Chocolate Pudding?
Chocolate mousse is light and airy, uncooked, and often made with whipped cream and eggs to achieve a fluffy texture. Chocolate pudding, on the other hand, is typically denser, cooked, and thickened with cornstarch. Should I make a keto chocolate pudding recipe next?!
Can I Use a Different Sweetener?
Yes, but keep in mind that other sugar free sweeteners like erythritol may crystallize slightly when chilled, altering the texture. Allulose is the best sugar free choice for a smooth, creamy mousse. If you don’t need it to be sugar free, you may also use regular cane sugar.
What Is the Best Chocolate for Mousse?
High-quality unsweetened or very dark chocolate (80-90% cacao) works best. The chocolate’s flavor is key to the final result, so choose one you love.
What Blender Do You Recommend?
I used my Topzee blender for this recipe.
Give This Recipe a Try!
I can’t wait to hear what you think of this keto chocolate mousse. If you give it a try, please leave a rating and comment below. Don’t forget to snap a photo and tag me on Instagram so I can see your creations.
If you love fluff and mousse recipes, check out my Keto Peanut Butter Mousse recipe as well!
XO,
Sarah
Keto Chocolate Mousse
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 1/4 cup heavy cream divided
- 1 cup unsweetened chocolate chips or chopped chocolate bar 6 oz
- 1 large egg room temp
- 1/2 cup allulose sweetener
- pinch pure monk fruit powder to taste
- 1/4 cup hot water
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Whip the Cream: Pour 3/4 cup of heavy cream into the blender and whip on high speed until soft peaks form. You can also feel free to whip the cream however you normally prefer to whip cream, whether that's with an electric hand mixer or stand mixer. Remove the whipped cream from the blender and set it aside in the fridge.
- Grind the Chocolate: Add the chocolate chips or chopped chocolate bar to the blender. Pulse for a few seconds until the chocolate is finely ground.
- Blend the Base Ingredients: Add the egg, allulose, monk fruit, vanilla extract, and hot water to the blender with the ground chocolate. Blend on high speed until everything is smooth and well combined.
- Add Warm Cream: Heat the remaining 1/2 cup of heavy cream until very warm but not boiling. Add it to the blender and blend again until the mixture is silky and smooth.
- Fold and Chill: Gently fold the chocolate mixture into the reserved whipped cream.
- Divide the mousse into small individual cups or ramekins and refrigerate for about 2-3 hours or until set.
- Add Toppings and Enjoy: Add shaved chocolate, whipped cream, or any other toppings you like!
This was incredible!! I had all the ingredients already!
The recipe was clear and easy to follow. It’s the best chocolate mousse!
came out so good
Unbelievable smooth and rich
Yummy
Amazing!!!