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.
Almost Instant Blender Chocolate Mousse
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.
- 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)
- 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.
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
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.