This low carb blender chocolate mousse takes only moments to make. No whipping, no beating and no avocados. A creamy sugar-free mousse that tastes like the real thing.
If I had to choose only one dessert that I could eat for the rest of my life, I would probably choose chocolate mousse. I am quite certain I would never tire of it; something that cannot be said for most other desserts. I would just go on happily in a monogamous dessert relationship, chocolate mousse being my one and only, forever and ever, amen. It really is the perfect dessert. Light and airy and yet rich and creamy…and oh so chocolatey. And easy to make sugar-free too! It’s all I ever dreamed of in a low carb dessert.
The only reason I don’t make it more often is that it’s rather a laborious process. Whipping the cream, beating the egg whites, melting the chocolate, carefully folding it all in together, waiting for it to chill. It dirties a lot of bowls and kitchen utensils and even though the results are totally worth the effort, I don’t always have time or patience for the effort itself. That’s for REAL chocolate mousse, not the faux kind with the avocados. As good as that looks, it just isn’t real chocolate mousse to me.
However, I happened across recipe on That Skinny Chick Can Bake for Blender Mousse a little while ago and I was intrigued. I wasn’t sure I could get it to work with my sugar-free, low carb ingredients and it did take a little work to get it right. The first batch was much too thick after it chilled and was more like fudge. It lacked that airy creaminess so critical to a good mousse. So I adjusted and played and I finally hit on the perfect combination of ingredients to make it work. The consistency was perfect and I’ve made it multiple times since then, even coming up with a completely dairy-free version too. Check out how easy it is to make in this instructional video below.
Silk Unsweetened Cashewmilk is one of my go-to ingredients for this (but you could use the unsweetened Almondmilk, Coconutmilk or the AlmondCoconut blend). When they asked me to come up with a recipe to feature their unsweetened line, I already had this mousse in my back pocket. I keep the Cashewmilk on hand almost all the time, as it’s perfect for adding liquid to baked goods without extra sugar or carbs. Makes great low carb smoothies as well. But my favourite use for it now is officially this Easy Blender Mousse. I guarantee you it will quickly become yours too.
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Almost Instant Blender Chocolate Mousse
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 342kCal Calories from fat 278kCal | |
| % Daily Value | |
| Total Fat 30.98g | 48% |
| Cholesterol 164mg | 55% |
| Carbohydrate 6.73g | 2% |
| Dietary Fiber 3.35g | 13% |
| Protein 6.43g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
This low carb blender chocolate mousse takes only moments to make. No whipping, no beating and no avocados. A creamy sugar-free mousse that tastes like the real thing. Inspired by That Skinny Chick Can Bake.
Ingredients
- 1/2 cup whipping cream (or full fat coconut milk for dairy-free)
- 1/2 cup Silk cashew milk
- 1/4 cup butter ( or 2 tbsp coconut oil for dairy-free)
- 2 ounces good quality unsweetened chocolate such as Ghirardelli, chopped
- 2 tbsp cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp espresso powder (optional but boosts chocolate flavour)
- 2 large eggs (if concerned about raw eggs, use Safest Choice Pasteurized Shell Eggs)
Instructions
- In a small pan, combine cream, cashew milk and butter. Bring to a full boil and then remove from heat.
- In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pulse a few times to combine. Pour in scalded cream mixture and blend until smooth.
- Add eggs and blend again until smooth.
- Pour into 4 dessert cups and chill at least one hour.
Recipe Notes
Serves 4. Each serving has 3.38 g NET CARBS.
Food energy: 342kcal Total fat: 30.98g Calories from fat: 278 Cholesterol: 164mg Carbohydrate: 6.73g Total dietary fiber: 3.35g Protein: 6.43g
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
This sounds great! I was wondering if you have ever worked with Choco perfection bars ? It’s a chocolate bar that is sugar free and has 2 net carbs? I have a dark chocolate bar that I was wondering if I could use just this and skip additional sweetener?
I’ve used them for eating but not for baking with. I would not do them in this application because already sweetened chocolate has less fiber than the unsweetened kind and your mousse won’t have the right consistency. It may to too thin and runny and I doubt it will be sweet enough.
My daughter is allergic to cashews, can i use unsweetened almond milk for a substitute?
Yes indeed!
Hi,
This looks wonderful and I totally feel the same way about mousse as you do! I just wanted to confirm that the cashew milk was unsweetened. You mentioned that you were creating this recipe for the unsweetened line but it just says cashew milk in the recipe so i wanted to be certain. I always have the unsweetened version on hand but I never use the sweetened one so don’t have that one.
Thanks again.
Leslie
Yup, definitely the unsweetened. I only EVER use that.
I’m SO glad you were able to figure out a low carb version (not that I had any doubt!). Perfectly done!!! xo
Your recipes are always great inspiration, Liz!
Love this recipe and ready to make it except I don’t have any unsweetened Chocolate. Would I be able to substitute 2 oz of Lilly’s Stevia Chocolate Chips, chopped in place of the chocolate??
Possibly. I can’t say for sure because unsweetened chocolate has tons of fiber that help give this the right consistency. But Lily’s chips might work since they have stabilizers to help keep the chip shape.
Thanks for the quick replay. I love your site. I have found that every recipe turns out great because you take the time to make several times before you post. I recommend your site to anyone who wants low carb.
I don’t use unsweetened chocolate bars, I use cocoa powder. Have you ever made it with cocoa powder and extra oil? Can it be made in a food processor instead of a blender? Thanks
No, sorry I haven’t tried just cocoa powder. I suspect it won’t work out as well but you’re welcome to try (still will be tasty, it just may not set properly). It should be fine in a food processor.
You could also add some ground chia seeds to thicken it.
I LOVE how easy this is…and as always, they look divine! May I ask if you make those cute chocolate buttons that you’ve popped on top in these photos? And if so, do use a particular mould? I’m a bit (read: totally) obsessed with funky silicone moulds.
This looks so divine! Can’t wait to try!!! Do you almond milk would work in place of the cashew milk? that one is quite tricky to find over here.
Yes it will – someone else asked about that above and Caroline said “yes”!
Hello, cant wait to try this. I don’t use powdered sweeteners, would liquid stevia work in this? or would that destroy the consistency?
I am not sure. Swerve has some fiber in it so that may help the consistency. It’s worth a try but you may end up with something more liquidy. 🙂 It will still taste great.
ok will do, taste is the most important part 🙂
Any idea why this wouldn’t thicken ? Had it in the refrigerator for 2 days,
You will need to tell me exactly what you used…brands and everything.
I had the same issue. I used all the ingredients (and brands) that you suggest (in every recipe of your yours that I make!) – I always click straight from your blog so you get the credit for the purchase! (Thank you for all the excellent recommendations by the way, EVERY product you have suggested has been FANTASTIC). I am going on 2 hours – 1 hour in the fridge did just about nothing so now almost at 1 hour in the freezer. REALLY hoping it will thicken at some point so I can finish making the triple chocolate mousse cake I am working on!
I even added another 1/4 xanthum gum to see if that helps. Hopefully it won’t affect the flavor?
Caroline, any suggestions for getting it to thicken up?
Oh dear I honestly cannot say why this happens to some folks. I have made it probably more than a dozen times and never have any issues with it setting. Now…you can always freeze it and eat it semifreddo style. But I just don’t know why it doesn’t work for a few people…
Rich, smooth and chocolaty! The mousse is just the easy satisfying dessert I have been wanting. I made it and served it tonight. So simple, so fast it was almost instant.
I had the silk milk and cream on hand. I had picked up some Ghirardelli 100%cacao unsweetened chocolate at a regular grocery store a couple of weeks ago. It was just waiting for you to publish this recipe.
Thank you for another fabulous dessert. Because of your recipes I never feel the desire to have high carb, gluten filled desserts now. Before I found your web site my blood sugar was out of control even with medication because of my diet. Now using your recipes my blood sugar stays within the normal range, even though I am eating desserts if I want them! Thank you!
Looks wonderful! Do you know if almond milk will work in place of the cashew milk?
Yes, it should. I mentioned that in my post.
I don’t think Swerve is available in the UK. Can I just substitute sugar? (I realise that will make it naughtier!)
Yes, confectioner’s sugar (the powdered kind) should work too.
Thanks, I’ll give it a try.
We have Xylitol, Stevia, etc in the UK which would hopefully be OK?
yes, that should work.
Do you think using pasteurized egg white liquid will work in place of eggs? I don’t have access to safest choice brand here.
Love your recipes!
You said you have a dairy-free version–important for my family. Can you post that? Thank you!
It’s in the recipe…all the instructions are right there to make it dairy-free.
Oh sorry, missed it!
No worries!
Looks so yummy! Only problem is that I cannot tolerate any of the sugar alcohols (major digestive distress). I have tried numerous types of stevia and just can’t take the bitter aftertaste. Any suggestions for any other sugar substitutes?
I look at all your fantastic desserts but haven’t been able to try because of the sweetener issue =(
Unless you are willing to use artificial sweeteners (sucralose, splenda, etc), I don’t really have any good suggestions. Sorry 🙁
I wanted to post a photo of my finished product but it won’t let me.
I actually made my own cashew milk -just soaked and rinsed nuts, and water, in the blender, SO EASY, and delish…
Then used it to make this mousse, which I ate 3 spoonfuls of all warm and gooey right out if the blender!!!!! You rock… 😘😘😘😘😘😃❤️
If you really want to send it to me, you can upload it to Facebook or send me an email! Or, if you are instagram, post it there and tag me at @fooddreamer
Would the bakers chocolate squares work also?
I am not sure. It’s not the best quality chocolate so sometimes it doesn’t work well in recipes.
I wanted to tell you my experience with this recipe! I proceeded with the following changes….reg. whole milk for the silk cashew……1 T. Hersheys dark choc. cocoa instead of 2T……used no expresso because I didn’t have any on hand. Instead of using the 4 dessert cups I poured it into a glass bowl with lid and refrigerated it a couple of hours. It thickened a little, but not nearly enough to call it mousse! Since I am not easily discouraged when it comes to chocolate or desserts, I popped it into the freezer for a couple of hours. What a lovely surprise to scoop out perfect consistency, smooth and creamy choc. ICE CREAM!! Most delicious dessert I believe I have every made in my 7 yrs. of low-carb WOE. Thanks!
Totally and completely YUM!!!! Made a triple batch because my kids like chocolate too, but it turns out this is a more “adult” flavor. Yeah! More for me and my husband!
Thank you for all you do! Your recipes always turn out delicious. Since the ingredients are expensive, it’s so nice to know they won’t ever be wasted.
It is a very strong chocolate flavour, I agree. A triple batch, wow!
Made this last night. LOVE IT!!!!!! I did put it in the freezer to set per another’s comment. I didn’t want to take the chance of it not setting. Mine was more on the pudding side, cause I couldn’t wait, but perfect still. After coming home and it being in the freezer for hours I moved it to the fridge over not. It really satisfied my need for a dessert. I also added more swerve to my liking. Haven’t been able to kick my sweet tooth even though living LC for 4 years. I’m an addict of the white stuff. 😉 Now on to your new energy bars. 😋
(disclaimer: I never follow a recipe more than once) I made this exactly as described and both myself and my boyfriend thoroughly enjoyed it. He recently had a caramel pot de creme and requested a caramel variant.
I followed the recipe with the exception of omitting the chocolate; adding some xylitol caramel to replace most of the powdered sweetener; browning 1/2 of the butter before scalding the milk; adding about 1 tsp of gelatin to the sweetener while grinding. This made a panna cotta type dessert which was pretty tasty, but my boyfriend disliked the texture. At this point I made another batch of the chocolate variant while reducing the cocoa powder by 1/2. After blending I threw in the batch of caramel panna cotta and blended again.
I recommend doing this. It was hella good. Better than the sum of the parts. It might be too much alteration on a recipe which is supposed to be instant, but it was extremely successful. Much lighter with more of an airy mousse texture and less of a ganache texture. The chocolate is lighter in flavor, but the gelatin helps it hold together. Probably kid friendly as well.
Hi Caroline,
We absolutely LOVED this fabulous mouse recipe!!! Thank you for sharing it! Do you think you will offer any other flavors like white chocolate or maple cream?
Thanks again!
Caroline does have a white chocolate mousse recipe listed as well! And it’s DELISH!!!!
When I boil almond or cashew milk it separates. Has anybody else had this problem?
I never have. What brand are you using?
Mine has been in the fridge for 3 hours and has not set. I am going to try and move it to the freezer and see if that helps. But I’m wondering what I’ve done wrong. The only different items I used were regular 2% milk and the Ghirarrdelli baking bar I used was only 60% cacao (it was all I could find). Do you think either of these made the difference? Thank you.
Yes, I think they made a significant difference. Actually, I think it was the chocolate at fault here. Sweetened chocolate doesn’t contain nearly as much fiber so things don’t set as well. This recipe is formulated around unsweetened chocolate. Sorry about that. BUT…you can save them by popping them in the freezer. They will make delicious semi-freddo! 🙂
You had me at “no avocados”.
Thank you. Will be trying this tonight!
P.S. I love avocados. Just not with my chocolate.
So fast, easy and completely delicious!
Even my hubby who is not low carbing and doesn’t normally like my occasional LCHF chocolatey treats loved it.
Rich, smooth and just the right consistency, this is about to become a regular once-a-week dessert for us.
Maybe twice…
Thanks for making a dairy free version! I just happen to have some unsweetened Silk coconut/almond blend! One question I didn’t see the answer for.. should I dump the water off the coconut milk and use the cream or the whole can? I use Native Forest full fat coconut milk. Thank you!
If I didn’t specify to just use the thick part, you should use it as is. But it will work with just the thick part too.
I. LOVE. THIS. DESSERT.
I love this mousse better than my old fashioned French version made with butter and sugar. I use Erythritol and organic decaf espresso; otherwise I’m up all night. I’ve made this recipe several ways, using heavy whipping cream+butter; but am now hooked on using full fat coconut milk and the coconut oil instead of butter (Kerrygold). I feel like the coconut is better for me than dairy. Both versions taste AMAZING. This is my go-to, can’t lose dessert recipe. I triple it and pour it into a big jar and keep it in the fridge. This way I can serve myself that perfect small amount after dinner. Thank you, thank you for this incredibly rich, deep chocolaty dessert recipe!
I made the dairy-free version for my sister when she was visiting and I think it’s just as good or better than the dairy version too!
This is absolutely delicious and soooo easy. I have made this twice in the last week, really satisfies my cravings, the second batch I grated orange zest into the milk mixture, chocolate and orange….fabulous! Thank you so much!
Can’t have chocolate. Could you just use the coffee? Or make it vanilla?
No I’m sorry, this recipe relies on the chocolate and cocoa powder to set properly.
I’m about to make your Chocolate Layer Cake (it’s my birthday!) which I’ve made in the past and love love loved. I’m going to add some raspberry extract to the frosting and was considering doing mousse in between the layers of the cake instead of the frosting. Do you think this recipe would work for that or would it not be stiff enough to hold the layers up? Would adding a touch of gelatin work with this recipe?
It will be very soft between the layers and squish out if they are heavy. I might add a bit of gelatin to firm it up.
Thank you for the feedback. I ended up doing the cake as the recipe was written and then built up a little wall with the frosting on the top and poured the mousse onto the top, filled it with raspberries, and a little dollop of heavy whipped cream in the center. People were amazed. https://www.instagram.com/p/BKKf5m6AM9J/
Wow…that’s my cake??? Stunning!
That cake is just gorgeous!!!!! WOW!!
Oh my gosh — I made this mousse tonight and my husband, DIL and I loved, loved, loved it. We were tempted to lick my pretty little compote bowls. LOL.
I will say that I couldn’t find cashew milk at my grocery store and my hubby really doesn’t care for the almond milk so I substituted Carbmaster Vanilla milk but used everything exactly (including the 100% Ghiardelli choc)….. it set up perfectly and the taste was amazing!!!
Also — dang, it was so easy to whip up and it so very much like the Chocolate Pot de Creme that the Pioneer Woman makes and we all love! I couldn’t believe how good the mousse was — oh and the espresso powder really ramps up the chocolate taste. THX again Carolyn — you rock!!!
So glad you like it!
Oh my gosh, this is the most devine low carb dessert I have ever had. I did use all coconut milk, (Arroy-D brand) because I did not have any cashew milk. It was just wonderful!! I will be making this again and again. As with many of your recipes!
how do you make the whipped cream topping? What sweetener?
It’s just whipping cream and a little powdered Swerve.
Can you temper/ cook the eggs in the milk mixture before adding to the blender? Or is there a reason for adding the eggs directly to the blender?
You could try doing that a bit with some of the hot cream mixture. But when you add the eggs directly to the blender with the hot milk, they get pretty warmed up. Not sure if they reach the requisite 165F for cooked eggs, though.
I just made this for the second time this week. Oh my gosh! I don’t know whether to laugh or cry. It’s. so. good.
I used all coconut milk as that’s what I had, and I may have added about a 1/4 cup cacao nib infused tequila, cause…why not??! This is my dream fancy dessert. With the tiniest sprinkle of fleur de sel it is just heaven. Thank you!!!
Thank you Carolyn for creating this beautiful cake !
I must say that your followers here are so creative ! I never miss reading the comments. It is addicting or maybe I am a bit strange, lol.