Rich, smooth keto chocolate mousse with authentic flavor, low carbs and classic mousse texture you can blend and chill in minutes.

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I’m happy to share this keto chocolate mousse recipe with you! Finally a mousse recipe with a legit and real chocolate mousse texture and preparation! It is made with high quality chocolate and is truly French worthy! It is also a chocolate mousse recipe you can make entirely with a blender (which I highly recommend!).

Let us go over instructions, tips and variations to make this keto chocolate mousse recipe to make it all your own. I am going to describe the mousse texture to you. And why mousse uses the remaining ingredients.

Why This Keto Chocolate Mousse Recipe is the Best

You only need a couple important ingredients and a blender to make this mousse. But to understand why you should know the remaining mousse texture ingredients.

1. Authentic Texture: Its real mousse. Because most recipes are a whipped cream base with added cocoa for a chocolate whipped cream. This recipe (and real mousse recipes) contain eggs, so you are left with a rich chocolate whipped cream.

2. Blender Convenience: It is super blender-friendly! It is still blender mousse, and anything with a blender is a super quick recipe.

3. Low-Carb: These two sweeteners make this mousse sweet and fluffy without spiking your blood sugar or adding unnecessary carbs.

A small blender would make this mousse super simple and easy to make without having to take a lot of care in how you combine the ingredients. If doing the no blender version of this recipe, you have to melt the allulose sweetened chocolate first and then combine. If the chocolate is hot, there is a chance of the egg being cooked too much, so this is something to do carefully. The same goes for hot water.

All the ingredients and their roles

Unsweetened Chocolate

This is the chocolate of the mousse. Quality is extremely important here since all the depth and richness of the chocolate will be the base. If a less intense flavor is desired, there is the option of a very dark chocolate which is 80 to 90 percent cacao.

Heavy Cream

Heavy cream is done in two ways. Some gets wipped to fold in and create a light and airy mousse while the other portion gets warmed and blended in to soften the mousse.

Eggs

When preparing an authentic chocolate mousse, a whole, raw egg is required by tradition. It does get a bit cooked by the hot water, but not completely. Adds richness and softens the mixture, helping the mousse turn out smooth and fluffy.

If raw egg is a concern, you can use pasteurized eggs. If you are pregnant or are particularly concerned, you should check with your doctor to see if it is suitable.

Sweetener, Allulose

For this mousse, allulose is my favorite sugar-free sweetener because it does not crystallize when cooled. This allows the mousse to remain soft and creamy, even after being put in the fridge. Other sugar free sweeteners can also be used, like erythritol (make sure to use a powdered version), but it can create a slightly grainy texture after it’s been in the fridge for a while. If you do not require this to be sugar free, you can also use regular cane sugar.

Sweetener, Monk Fruit

I like to use a bit of pure monk fruit as a sweetener as it helps enhance the flavour of the chocolate and is natural.

Because of the blend of sweeteners, the mousse is sufficiently sweet and has no unpleasant after taste. Since monk fruit is extremely sweet, you only need to use a sprinkle. You may choose to add more allulose instead.

Vanilla Extract

Vanilla is a great addition to the mousse because it enhances chocolate flavor and it also contributes to the multiplicity of the taste.

Hot Water

Hot water is essential to the preparation because it softening the chocolate and ensures that we have a base that is smooth and mixtured with the other ingredients.

Salt

Just a small pinch. It brings out the other flavors and makes the chocolate taste deeper and richer.

How to Make Keto Chocolate Mousse in a Blender

Step 1: Whip the Cream

3/4 cup of heavy cream is poured into the blender and we blend for a while until we have soft peaks. Once we have sufficient whipped cream, we set it aside and refrigerate it. You can also choose to blend the cream in whichever manner you prefer to, it could be a stand mixer for the cream, electric hand mixer, or in the fridge.

Step 2: Grind the Chocolate

The bar of chocolate that is cut into pieces is added to the blender and we pulse for a few seconds in order to grind it.

Step 3: Blend the Blend Base Ingredients

To the blender containing the ground chocolate, add the egg, allulose, monk fruit, vanilla, and hot water. Blend everything until it is smooth and 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: Gently Fold the Mixture and Chill it

Gently fold the mixture into the reserved whipped cream. Then, place the mousse into some individual cups or ramekins, and place them in the fridge for a few hours until they set.

Step 6: Enjoy and Add Toppings

Shaved chocolate, whipped cream, and all sorts of toppings can be added, and they are all good. Enjoy!

Tips for Success

Room-Temperature Egg: Make sure your egg is at room temperature to prevent the chocolate from seizing while blending.

Warm, Not Boiling Cream: Heat the cream until very warm, but don’t let it boil.

Chill Time: Don’t skip chilling! It helps the mousse set and gives it that perfect, creamy texture.

Keto Chocolate Mousse Flavor Ideas

Chocolate Mint Mousse: Add a few drops of peppermint extract for a fresh mint-chocolate twist.

Orange Chocolate Mousse: Stir in a teaspoon of orange zest for a bright, citrusy flavor.

Spicy Chocolate Mousse: Add a pinch of cayenne or cinnamon for a subtle, warming kick.

FAQs

What is the difference between chocolate mousse and chocolate pudding?

Chocolate mousse has a light and airy, fluffy texture due to the whipped cream and egg mixture. It is never cooked while chocolate pudding does have a denser texture, is cooked, and is thickened with cornstarch.

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.

Best Kind Of Chocolate To Use For This Mousse?

Very dark chocolate will be the best option, preferably unsweetened and 80-90% cacao. The chocolate you end up choosing is so important, so make sure to get one that fits your tastes and is high quality.