This is the creamiest, the dreamiest low carb dessert ever. Sugar-free chocolate mousse in a grain-free chocolate cookie crust. It’s no bake and so easy to make!
For a recipe developer, there are some recipes that bring with them that AHA moment. That “Aha, this method/ingredient/recipe is so perfect, so right, so easy, I need to remember this for future use”. I find that those moments stick with me, and I can call them up at will. It’s amazing, really, since I can’t remember what day it is half the time, or what I walked into that room to get. My life is busy and my brain is over-cluttered, and I lose my keys and my phone (and my mind!) constantly. But those little recipe AHA moments seemingly get filed away in some very organized brain-space and then are put on lockdown, awaiting the moment I need them. It certainly makes my job easier that I don’t have to struggle to recall those important bits and pieces.
And in this particular case, that little bit of recipe information didn’t have to wait long to be recalled. When I created my Easy Blender Chocolate Mousse, I was most eager to put that sucker to use again. It’s such a good recipe on its own, of course, but my brain instantly recognized that it would also be great as a component of other recipes. Cakes, tarts, pies, fillings for cookies maybe, oh, how about in pavlova? The possibilities are endless. I have plans for this stuff. Important, chocolate-filled plans.
Plan Numero Uno has already been executed. A super easy, no bake tart with a chocolate crust, chocolate mousse filling, and a whipped cream topping. An impressive low carb dessert that looks and tastes like you put some serious elbow grease into it, but that honestly only takes 30 minutes to whip up. It does need to set for while, but this is one dessert you can make a few hours in advance of guests arriving, all without turning on the oven. Just press that crust into place, blend the filling ingredients, pour in and let set. Then spread some lightly sweetened whipped cream, shave a little dark chocolate and you’re done. No fuss and minimal muss.
And mind-glowingly chocolate-y deliciousness ensues. This was so, SO good that I’ve been dreaming about it ever since. Plan Number One of Operation Blender Mousse is a resounding success.
No Bake Chocolate Mousse Tart
Ingredients
Crust:
- 1 ¼ cups almond flour
- ¼ cup cocoa powder
- ¼ cup powdered Swerve Sweetener
- 5 tablespoon butter melted
Chocolate Mousse Filling:
- ¾ cup whipping cream
- ¾ cup unsweetened nut milk
- ¼ cup butter
- 3 ounces good quality unsweetened dark chocolate chopped (do not use sweetened chocolate here, as your mousse may not set properly)
- 3 tablespoon cocoa powder
- 6 tablespoon powdered Swerve Sweetener
- ½ teaspoon espresso powder optional, boosts chocolate flavour
- 3 large eggs*
Topping:
- 1 cup whipping cream
- 2 tablespoon powdered Swerve Sweetener
- ¼ teaspoon vanilla extract
- ½ ounce dark sugar-free chocolate
Instructions
Crust:
- Lightly grease a 9-inch tart pan with a removable bottom.
- In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.
- Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.
Chocolate Mousse:
- In a small pan, combine cream, almond or 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. Pour in scalded cream mixture and blend until smooth.
- Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm, at least 1 hour. Gently press the tart pan from the bottom to remove the sides and place on a serving platter.
Topping:
- Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.
- Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.
Notes
Total fat: 33.46g
Calories from fat: 301
Cholesterol: 122mg
Carbohydrate: 7.95g
Total dietary fiber: 4.04g
Protein: 6.64g
Sarah B says
This is in the fridge now and has been for over an hour and is still very runny. I used unsweetened baking chocolate and the only thing I can figure is that I used a friend’s yard eggs and maybe they weren’t the right size? How big is a large egg? These didn’t look too small or too large so just right…
Can I put it in the freezer and then into the fridge it will it “melt” and become runny again? It’s for a dinner with friends tonight and I wanted to have a treat to serve my low carb-ing self, hubby, and friend.
Thanks for all your amazing recipes! I’m determined to get this right next time. ?
Carolyn says
I think the eggs probably are the issue, unfortunately. Another reader who use her own hen’s eggs found the same problem. But you can put it in the freezer and serve it semi-solid. It should be good that way.
Dena Swinson says
Oh my goodness! My whole family LOVES this recipe ♡ Thank you so much for all of your hard work. My “diet” feels more like a privilege thanks to recipes like this!
Carolyn says
Thanks, Dena!
SharonJ says
I made this and while it was very pretty it wasn’t very sweet. I used Splenda granulated as my sweetner. What should I try otherwise? The topping cream was lovely but the mousse and tart were blah. NIce texture but not sweet. Thanks.
Carolyn says
I can’t speak for Splenda, I never use it. I would suggest an erythritol based sweetener such as the one I used here.
janet says
I have heard that cocoa and Splenda make a bitter taste…but we like it that way.
Lori Garcia says
Thanks for your replies and help. We stuck it in the freezer and then served and ate it quickly. It was delicious and no one knew it was not real sugar until after we told them. Thanks so much. I wish convincing them that saturated fats were okay was easier, but I’ll continue to fight that battle.
Lori Garcia says
I made this for mother’s day tomorrow. It taste wonderful, but the filling hasn’t set up. It has been in the fridge for a couple of hours now. Any idea what I did wrong?
Carolyn says
What kind of chocolate did you use for the filling?
Lori Garcia says
I used baking chocolate, unsweetened, and I chopped it up first before blending. The recipe seemed similar to a French mousse recipe I had made in the past, of course, though, yours is wonderfully low carb! I think maybe my eggs were not as fresh as they could have been?
By the way, we are new to low carb (three weeks) and have tried other non-calorie sweetners. Nothing compares to Swerve. Nothing. I was teasing my hubby this afternoon and said, “I think it taste better than sugar.” What a great find. Thanks!
Carolyn says
Hmmmm, I am rather stumped. As long as it was unsweetened chocolate, it should have set properly. So glad you like the Swerve, though. I am a huge fan!
Kellie says
Hello, this looks lovely!! I’m in the uk and we don’t have swerve but could i use Splenda as a substitute? Would this massively affect the carb content?
Thank you ?
Carolyn says
I am more concerned about what it would do to the consistency, as I really don’t use it. It’s worth a try and at the very least, if things didn’t set properly, you could freeze it and eat it that way!
Heather says
I used splenda and it came out fantastic!
Patti says
Carolyn, I love your recipes–you’re the best IMO! Keep up the good work! This one looks really easy, but I like crispy crusts – if I baked it, do you have an estimate of the time in the oven and at what temp? Thanks!
Carolyn says
15 minutes should be about right and then let it cool completely before adding the filling.
Merinda says
Hi Carolyn,
Can the eggs be omitted and if not possible, could you suggest a substitute? Allergic to eggs 🙁
Carolyn says
You could try a flax or chia egg as a substitute. But if you omit the eggs, it won’t set properly.
Danielle says
Would using egg whites only be acceptable?
Carolyn says
No, it requires yolks to set properly.
Pam says
O.M.G. I can’t wait to make this!!
Angela says
How can I substitute regular sugar for the sweetener? I will not eat artificial sweeteners.
Carolyn says
I don’t eat artificial sweeteners either. Everything in this is all natural and no more “processed” than sugar. That said…you should be able to sub cup for cup.
Delia says
Lovely mousse but its been 3 hours and it hasnt set, will it help if I put it in the oven for a few minutes to set the egg maybe?
Carolyn says
I suppose that might work. Can I ask what brand of chocolate you used for it? It should set within 1 hour. Mine always has and I’ve made this multiple times.
Delia says
I used a neslé dessert chocolate
Carolyn says
Well, then that would be your problem right there. I specify unsweetened chocolate for this recipe because it has more fiber than sweetened chocolates and so helps things set properly.
Jen says
I used unsweetened baking chocolate (I was very careful to choose this) but I’m having the same problem with setting. What brand did you use?
Carolyn says
I’ve used any number of brands, as I often purchase what’s on sale. What sweetener did you use?
Patricia says
Oh my goodness! I cannot wait to try this recipe. I am struggling to get back onto my low carb lifestyle and recipes like this will really help. I’m going to the store on the way home today and I’m picking up some almond flour!
Carolyn says
Hope you love it!
Timi says
Family really loved it, however next time I have to use less sweetener….hubby said it was a bit too sweet 😀
Carolyn says
Glad you liked it!
Timi says
Made it today….it’s been sitting in the fridge since 9 a.m and the mousse hasn’t set properly….not runny anymore, but still very wobbly….problem might be I only had extra large eggs at home (we only buy those ones) and I most probably must have cut down on the almond milk… what do you think? 1/2 cup of it next time? Thanks
Carolyn says
yes, I think the extra large eggs would cause some issues.
maggie says
Had the same results using extra large eggs….although very yummy, it never solidified to the point where it could be cut. Had to spoon it into bowls as a pudding. Also used a ceramic pie plate rather than a metal tart pan.
Any other suggestions for thickening up the mousse?
Thanks!
Carolyn says
Why were you using extra large? I only specified large. You could try 1/4 tsp xanthan gum, that would help.
Heather says
How do I turn this recipe into 1-2 servings?
Carolyn says
This is not a single serve recipe, sorry. Not everything can be cut down to size.
Deidre says
Oooh, oooh. gorgeous. Your recipes and beautiful pictures make my mouth water!!
Carolyn, you use Almond or Cashew milk frequently in your recipes; unfortunately, we cannot bear these. Will regular low carb milk work as well?
Thank you for sharing your talents with us.
Carolyn says
Yes, regular milk would work.
Kissa says
Beautiful photos. I’ll definitely be trying this with some coconut whipped cream (just a preference). Thanks!
Lauren Kelly Nutrition says
First off, these pictures are AMAZING! You blow me away with these low carb desserts!
Kate says
What an elegant looking dessert ! I’ll definitely be making this to satisfy my chocoholic tendency, and impress others, too 🙂 Another great recipe to add to my already huge collection from you.
Your White Chocolate Macadamia Nut Scones are a huge hit, and I mean HUGE. Tomorrow, I’m baking a combination recipe of White Chocolate Raspberry Swirl Cheesecake from my original LC cheesecake recipe, which is a NY style and elements of your White Chocolate Raspberry Swirl and another one I have.
Carolyn says
Have fun with your experiments! 🙂
Kim says
Hi
I cannot find the Recipe for White Chocolate Macadamia Nut Scones . Could you list it please.
Thank you
Kim
Carolyn says
Here you go: https://alldayidreamaboutfood.com/2012/07/white-chocolate-macadamia-nut-scones-low-carb-and-gluten-free.html
Jackie says
I love your site. I visit it daily and will continue to do so. Just wished you had more nut free recipes.
Carolyn says
You can EASILY make this nut free. Use sunflower seed flour! It’s easy to make your own… https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
Jackie Apparicio says
Thank you, Carolyn.
amy says
Can I use coconut flour?
Carolyn says
For the crust? You may need to google a coconut flour chocolate crust.
Kaytee says
I just made this and i accidentally put the chopped unsweetened chocolate in the pan woth the cream mixture. will it still set properly?
Carolyn says
I can’t really tell you since I haven’t tried it that way. I am somewhat doubtful.
Levona says
Tasted good but never set after hours in refrigerator. I followed recipe exactly as instructed. Any advise you can give would be appreciated so I can make it again.
Carolyn says
Try adding 1/2 teaspoon xanthan or glucommannan. The best I can figure is that you really need a high powered blender to make it set. Mine sets no problem and I have a Blendtec. And I’ve made this recipe probably a dozen times.
Melissa says
This is my favorite recipe for 4 years now but no once has it every set. Not even close to being a milk shake. I’ve always had to make whipped cream and fold it in. I’m going to try a little unflavored gelatin this time before I make the whipped cream. So bummed because the flavor is incredible.
Carolyn says
So it seems that the difference between versions that set and ones that don’t is a good high powered blender. If you don’t have one, I recommences an additional egg yolk and perhaps another 1/4 tsp xanthan.