Low carb chocolate mousse that takes only moments to make! Rich and dark, this keto chocolate mousse requires no whipping, no beating, and no avocados. A creamy sugar-free dessert that tastes like the real thing. Watch my video on How To Make Keto Chocolate Mousse for all the details.
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 a traditional keto chocolate mousse 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.
How To Make Easy Low Carb Chocolate Mousse
You can really use any non-dairy milk for this low carb chocolate mousse recipe. I frequently use unsweetened cashew milk or hemp milk but it also works with almond milk or the kind of coconut milk that comes in a carton. I’ve also successfully made a completely dairy-free version of this recipe for my lactose intolerant sister. Simply replace the heavy cream with full fat coconut milk and the butter with coconut oil and it works out perfectly.
I will say that a few readers have indicated that they have a hard time getting the mousse to set properly. I’ve found there are a few tricks to it. One is to use good quality unsweetened chocolate, but NOT sugar-free chocolate. What’s the difference? Unsweetened chocolate is the 100% cacao kind with absolutely no sweeteners added. Sugar-free chocolate is sweetened with something (stevia, erythritol, whatever). This makes a difference because unsweetened chocolate has a higher fiber content, helping the mousse to set. A bulk sweetener, one that has weight like erythritol, is also critical.
Finally, make sure you are adding the scalded milk when it’s still really hot and get those eggs in there quickly so that they cook a bit as you blend.
Do you love chocolate mousse with a passion, as I do? You have to try this low carb Easy Blender Chocolate Mousse!
Want more amazing keto desserts? Check out my new Keto Desserts page. All recipes under 7g TOTAL carbs!
Almost Instant Blender Chocolate Mousse
Ingredients
- ½ cup whipping cream or full fat coconut milk for dairy-free
- ½ cup unsweetened almond or cashew milk
- ¼ cup butter or 2 tablespoon coconut oil for dairy-free
- 2 ounces good quality unsweetened chocolate such as Ghirardelli chopped
- 2 tablespoon cocoa powder
- ¼ cup powdered Swerve Sweetener
- ½ teaspoon 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.
Notes
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.
Toni says
I LOVE this recipe. I make it so much (there is some in my lunchbox right now!) I had to travel to another city for a week for medical treatment and I took a baggie with all the dry ingredients so I could make it while we were there. This is perfection.
Carolyn says
I love this comment. I took a baggie with the dry ingredients on our family trip at Christmas!
elen says
can we use almond milk? Thank u <3
Carolyn says
For the cashew milk? Yes, that would be fine.
Anu says
This was absolutely fantastic, by far the best chocolate mousse (low carb or otherwise!) I’ve ever had! I halved the recipe (silly fool that I am) but didn’t change anything else other than using a Hotel Chocolat Ghana 100% chocolate… Absolute heaven! Made your white chocolate mousse for my partner too, and I’m DEFINITELY going to make your mousse cake for my birthday… Hooray! Thank you soooooooo much! This really made my day 🙂
Carolyn says
So glad you liked it!
Unter der Laterne says
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.
Arlene says
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!!!
Jennifer Merrell says
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?
Carolyn says
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.
Jean Ludwig says
how do you make the whipped cream topping? What sweetener?
Carolyn says
It’s just whipping cream and a little powdered Swerve.
Teri Law says
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!
Stephanie Deal says
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!!!
Carolyn says
So glad you like it!
usagi says
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?
Carolyn says
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.
usagi says
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/
Carolyn says
Wow…that’s my cake??? Stunning!
Stephanie Deal says
That cake is just gorgeous!!!!! WOW!!
Edith says
Can’t have chocolate. Could you just use the coffee? Or make it vanilla?
Carolyn says
No I’m sorry, this recipe relies on the chocolate and cocoa powder to set properly.
Jennifer says
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!
Kathy says
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!
Carolyn says
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!
Jan says
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!
Carolyn says
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.
Jenna says
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…
Dawn says
You had me at “no avocados”.
Thank you. Will be trying this tonight!
P.S. I love avocados. Just not with my chocolate.
Deanna says
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.
Carolyn says
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! 🙂
Carolyn D says
When I boil almond or cashew milk it separates. Has anybody else had this problem?
Carolyn says
I never have. What brand are you using?
Kari says
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!
Deborah Smith says
Caroline does have a white chocolate mousse recipe listed as well! And it’s DELISH!!!!
TL says
(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.