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 1/4 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 5 tbsp butter, melted
Chocolate Mousse Filling:
- 3/4 cup whipping cream
- 3/4 cup unsweetened nut milk
- 1/4 cup butter
- 3 ounces good quality unsweetened dark chocolate, chopped (do not use sweetened chocolate here, as your mousse may not set properly)
- 3 tbsp cocoa powder
- 6 tbsp powdered Swerve Sweetener
- 1/2 tsp espresso powder, optional, boosts chocolate flavour
- 3 large eggs*
Topping:
- 1 cup whipping cream
- 2 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
- 1/2 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
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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?
What kind of chocolate did you use for the filling?
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!
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!
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 ?
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!
I used splenda and it came out fantastic!
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!
15 minutes should be about right and then let it cool completely before adding the filling.
Hi Carolyn,
Can the eggs be omitted and if not possible, could you suggest a substitute? Allergic to eggs 🙁
You could try a flax or chia egg as a substitute. But if you omit the eggs, it won’t set properly.
Would using egg whites only be acceptable?
No, it requires yolks to set properly.
O.M.G. I can’t wait to make this!!
How can I substitute regular sugar for the sweetener? I will not eat artificial sweeteners.
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.
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?
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.
I used a neslé dessert chocolate
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.
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?
I’ve used any number of brands, as I often purchase what’s on sale. What sweetener did you use?
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!
Hope you love it!
Family really loved it, however next time I have to use less sweetener….hubby said it was a bit too sweet 😀
Glad you liked it!
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
yes, I think the extra large eggs would cause some issues.
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!
Why were you using extra large? I only specified large. You could try 1/4 tsp xanthan gum, that would help.
How do I turn this recipe into 1-2 servings?
This is not a single serve recipe, sorry. Not everything can be cut down to size.
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.
Yes, regular milk would work.
Beautiful photos. I’ll definitely be trying this with some coconut whipped cream (just a preference). Thanks!
First off, these pictures are AMAZING! You blow me away with these low carb desserts!
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.
Have fun with your experiments! 🙂
Hi
I cannot find the Recipe for White Chocolate Macadamia Nut Scones . Could you list it please.
Thank you
Kim
Here you go: https://alldayidreamaboutfood.com/2012/07/white-chocolate-macadamia-nut-scones-low-carb-and-gluten-free.html
I love your site. I visit it daily and will continue to do so. Just wished you had more nut free recipes.
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
Thank you, Carolyn.
Can I use coconut flour?
For the crust? You may need to google a coconut flour chocolate crust.
I just made this and i accidentally put the chopped unsweetened chocolate in the pan woth the cream mixture. will it still set properly?
I can’t really tell you since I haven’t tried it that way. I am somewhat doubtful.
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.
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.
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.
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.