This Keto Chocolate Mousse has an incredibly light and airy texture. Made in the classic French mousse style, it’s a decadent sugar-free dessert.
Real French chocolate mousse is a study in contrasts. It’s rich and creamy, but also impossibly light and airy. It’s a remarkable feat of dessert engineering that only the French could invent.
It’s been one of my favorite desserts since I was old enough to hold a spoon. And so it was one of the first desserts I ever made sugar-free, almost 10 years ago now.
It’s actually a perfect dessert recipe to make over. With the exception of the sugar itself, the ingredients are quite keto-friendly, so there aren’t a lot of adjustments and substitutions.
It is, however, something of a process. So we are taking a deep dive into making REAL keto chocolate mousse. Raw eggs and all!
What is real chocolate mousse?
First, let’s discuss what chocolate mousse really is and what it’s not. We throw around the term mousse with abandon these days, and you see it applied to a great many creamy chocolate desserts.
I’m as guilty of that as anyone, to be honest. We all like easy recipes that whip up in minutes, so an “easy mousse” that relies on cream cheese or gelatin is certainly appealing.
And these desserts are delicious, too. But they don’t quite compare to the French style chocolate mousse, with its impossibly airy texture and rich, creamy mouthfeel.
This Keto Chocolate Mousse recipe definitely takes a bit more effort to make, and dirties a few more dishes. But oh my, is it ever worth it!
And yes, it really does take raw eggs, as is standard for French mousse. If that’s a barrier for you, then check out my Keto Sky High Mousse Pie to see how it can be made by heating the egg whites instead.
How to make Keto Chocolate Mousse
It’s not hard to make this sugar free French mousse, but as stated above, it does take a bit more effort and time. And patience! Here are my best tips for getting it right:
Use unsweetened chocolate
This means chocolate with no sweetener whatsoever – no sugar, no erythritol, no stevia. I created my recipe long ago, when there really wasn’t any good keto friendly chocolate on the market. Since unsweetened chocolate has a higher fiber content, it helps provide structure and consistency.
Separate the eggs
One important tip: it’s always easiest to separate eggs when they are cold. So do this in advance and then let them come to room temperature for about half an hour.
Remember not to allow even a speck of yolk to get into the whites, or you will have trouble whipping them into peaks.
Seize the chocolate!
When adding the egg yolks to the melted chocolate, expect it to seize and get very thick and gloppy. This is completely normal. It will thin out again and become smooth as you whisk in the hot water.
Whip those egg whites
Whip them real good! Or until they hold stiff peaks. The cream of tartar and the salt help with this. If you don’t have cream of tartar, that’s okay too. But it does help stiffen the egg whites properly.
Dollop one big spoonful of the egg whites into the chocolate mixture to help lighten it, before folding the chocolate into the beaten egg whites.
Beat that cream
Beat it real good! Or at least until it holds stiff peaks. Then fold it into the egg white/chocolate mixture. And that’s it!
Can you make keto chocolate mousse ahead?
You can make this classic French style mousse a day in advance. But be forewarned that because it’s made with raw eggs, it should be consumed within 3 days.
If 6 servings is too much for you, you can cut this whole recipe in half.
More delicious keto mousse recipes
- Keto Chocolate Hazelnut Mousse Cake
- Keto Peanut Butter Mousse
- Keto White Chocolate Mousse
- Easy Keto Blender Chocolate Mousse
- Keto Lemon Cheesecake Mousse
- Sugar Free Coffee Creme Mousse
Classic Keto Chocolate Mousse
- In a small saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.
- In a small bowl, whisk egg yolks together until smooth. When the chocolate has cooled to lukewarm, whisk in the egg yolks. The mixture will become very thick and the chocolate will seize – this is normal.
- Add 2 tablespoons of hot water and whisk vigorously. Continue to add 1 tablespoon water at a time until chocolate mixture becomes smooth (will still be quite thick). Set aside.
- In a large bowl, beat the egg whites with ¼ cup powdered Swerve, the salt and the cream of tartar until they hold stiff peaks. In another bowl, beat the cream with the remaining sweetener and the vanilla until it holds stiff peaks.
- Stir a large dollop of the egg whites into the chocolate mixture to help lighten lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the whipped cream thoroughly but gently.
- Divide amont 6 dessert dishes and refrigerate at least 2 hours.