Rich and Creamy Keto Chocolate Mousse

If you’ve ever tried “keto” versions of chocolate mousse that end up tasting like just whipped cream and cocoa powder, you’re in for a real treat with this recipe. I’m thrilled to share this keto chocolate mousse with you! Unlike other versions, this one is rich, silky, and made with high-quality chocolate. It’s so authentic, even the French would approve. The best part? It’s made entirely in a blender, making the process both easy and quick.

Why This Keto Chocolate Mousse is a Game-Changer

This keto chocolate mousse stands out for several reasons:

Authentic Texture: Unlike many keto mousse recipes that rely solely on whipped cream, this one uses both eggs and melted chocolate for that classic, fluffy mousse texture.
Blender-Friendly: The blender simplifies the process, ensuring everything is perfectly blended for a smooth consistency.
Low-Carb and Sweet: With the use of allulose and monk fruit, this mousse remains sweet and light without spiking your blood sugar.

Key Ingredients and Their Roles

Here’s a breakdown of the essential ingredients that give this mousse its signature texture and flavor:

Unsweetened Chocolate: The foundation of the mousse. Use high-quality unsweetened chocolate for a deep, rich flavor. If you want a less intense taste, opt for 80-90% cacao dark chocolate.
Heavy Cream: Used in two ways: part of it is whipped to create an airy texture, and the rest is warmed to help emulsify the mixture.
Egg: A raw egg is an authentic addition to the mousse. It provides richness, acts as an emulsifier, and gives the mousse a smooth and fluffy texture. For safety, use pasteurized eggs if you’re concerned about consuming raw eggs.
Allulose Sweetener: A sugar-free sweetener that ensures the mousse remains soft and creamy when chilled. It doesn’t crystallize like erythritol might, which keeps the mousse smooth even after refrigeration.
Pure Monk Fruit: A small amount of pure monk fruit enhances the chocolate flavor with natural sweetness without the aftertaste. If you prefer, you can use more allulose instead.
Vanilla Extract: Adds a depth of flavor that balances out the richness of the chocolate.
Hot Water: Helps melt the chocolate and creates a smooth, emulsified base when blended with the other ingredients.
Salt: Just a pinch is enough to bring out the chocolate’s richness and deepen the flavor.

How to Make Keto Chocolate Mousse in a Blender

Making this mousse in a blender couldn’t be easier. Follow these simple steps to achieve the perfect mousse:

Whip the Cream: Pour 3/4 cup of heavy cream into your blender and whip on high speed until soft peaks form. Remove and refrigerate the whipped cream for later.
Grind the Chocolate: Add the chocolate chips or chopped chocolate to the blender. Pulse for a few seconds until 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 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 whipped cream. Divide the mousse into cups or ramekins and refrigerate for at least a few hours until set.
Add Toppings and Serve: Top your mousse with shaved chocolate, whipped cream, or your favorite toppings before serving.

Tips for Perfect Keto Chocolate Mousse

Room-Temperature Egg: Make sure the egg is at room temperature to avoid the chocolate from seizing up when blended.
Warm, Not Boiling Cream: Heat the cream until it’s very warm but not boiling. This ensures it blends smoothly without curdling.
Chill Time: Don’t skip the chilling step! Refrigerating the mousse for a few hours allows it to set properly and develop its signature airy texture.

Flavor Variations for Keto Chocolate Mousse

This mousse is incredibly versatile, and you can add your favorite flavors to make it even more exciting. Here are some variations to try:

Chocolate Mint: Add a few drops of peppermint extract to the mixture for a mint-chocolate flavor.
Orange Chocolate: Stir in a teaspoon of orange zest for a citrusy twist.
Spicy Chocolate: A pinch of cayenne pepper or cinnamon will add a hint of warmth and spice to your mousse.

FAQs About Keto Chocolate Mousse

What’s the Difference Between Chocolate Mousse and Chocolate Pudding? Chocolate mousse is light, fluffy, and uncooked, often made with whipped cream and eggs. In contrast, chocolate pudding is thicker, cooked, and typically uses cornstarch as a thickener.

Can I Use a Different Sweetener? Yes! While allulose is the best for a smooth, creamy mousse, other sugar-free sweeteners like erythritol can be used. However, erythritol may cause the mousse to become slightly gritty when chilled. You can also use regular cane sugar if you’re not following a keto diet.

What Is the Best Chocolate for This Mousse? Use high-quality unsweetened or very dark chocolate (80-90% cacao) for the best results. The flavor of the chocolate is crucial to the overall taste of the mousse.

What Blender Do You Recommend? I recommend using a small blender, such as a Ninja personal blender, for the best blending results.

This keto chocolate mousse recipe is a true indulgence that brings rich flavor and creamy texture while keeping carbs low. With these simple steps, you’ll have a decadent dessert that’s perfect for any occasion. Enjoy!

This rich and creamy keto chocolate mousse is made with simple ingredients in a blender for an effortless, indulgent dessert. Perfect for anyone following a keto or low-carb diet.

Course: Dessert, Snack
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 2 hours
Servings: 6
Calories: 291 kcal

Ingredients

1 ¼ cup heavy cream (divided)
1 cup unsweetened chocolate chips or chopped chocolate bar (6 oz)
1 large egg (room temperature)
½ cup allulose sweetener
Pinch of pure monk fruit powder (to taste)
¼ cup hot water
1 tsp vanilla extract
Pinch of salt

Instructions

Pour ¾ cup of heavy cream into a blender and whip on high speed until soft peaks form. Set aside in the fridge.
Add the chocolate chips or chopped chocolate to the blender and pulse until finely ground.
Add the egg, allulose, monk fruit, vanilla extract, and hot water to the blender with the ground chocolate. Blend on high until smooth and well combined.
Heat the remaining ½ cup of heavy cream until warm but not boiling. Add it to the blender and blend until silky and smooth.
Gently fold the chocolate mixture into the reserved whipped cream.
Divide the mousse into individual cups or ramekins and refrigerate for 2-3 hours or until set.
Add toppings like shaved chocolate or whipped cream if desired before serving.

Nutrition Information (per serving)

Calories: 291
Carbohydrates: 8g
Protein: 5g
Fat: 30g
Saturated Fat: 19g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Trans Fat: 0.003g
Cholesterol: 83mg
Sodium: 29mg
Potassium: 241mg
Fiber: 4g
Sugar: 2g
Vitamin A: 768 IU
Vitamin C: 0.3mg
Calcium: 59mg
Iron: 4mg