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.
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I don’t know about this swerve stuff.. what’s its consistency? Like granulated sugar or powdered sugar? Would it be possible to sub regular granulated sugar instead?
Why would you want to use real sugar?
theres alot of factors ..because not all alternative sugars react in the same way as real sugar in your body- some even spiking the blood sugar. Also, I’m an ectomorph which means I have an insanely fast metabolism and I need all the calories I can get and I don’t have sugar replacement in my house because I like the real deal .
Well, the mousse is tested with confectioner’s Swerve and may not set properly with sugar, although you are welcome to try. And as a diabetic, I am not about to put up a recipe that raises people’s blood sugar. I have tested erythritol over and over on myself.
Has anyone tried adding mint extract? If so, how much extract to make the filling chocolate mint?
Depends on how strong your mint extract is. 3/4 teaspoon to 1 teaspoon.
I just made this and bought the exact ingredients you use in your recipe, except for Swerve. I like Etheryiol better. It’s definitely not thickening, so next time, I’ll add the xanthum gum. It’s WONDEFUL THOUGH!!!!!
I just love everything chocolate! and this recipe looks so good!.
I love this dessert! I made it this week with a stevia/erythritol mix for sweetener. And I used coconut flour for the crust simply because I didn’t want to grind almonds for flour. The mouse turned out perfectly! I only wish it would have lasted twice as long!!! Thank you!
That would be mousse and not mouse! ☺️
Haha, I understood!
So disappointed in this recipe. The consistency never happened despite following this recipe to the letter. And as seen in the comments, I’m not the only one.
Should have just gone with the simple whipping cream + cocoa powder solution to get a nice creamy mousse(minus the eggs and butter also saves on carbs).
The crust worked perfectly though and served well to hold the…well, more chocolate sauce than chocolate mousse :/
I have made this filling multiple times so I can assure you it works. In each case where it did not work, people were not following the recipe exactly. Extra large eggs, different sweeteners, etc. Tell me what brands you used, I can probably identify the problem.
Just chiming in to say that I LOVED this dessert! I’ve been following a ketogenic diet for IBS/colitis management, and this is the first low carb dessert I’ve tried that makes me feel like I’m not punishing myself. Best of all, I brought it to a party and no one else could tell the difference!
I’d like to also plug another thumbs up for the espresso powder. This was my first time using it, and it really added a whole new dimension to the flavor. I would consider it a must-have!
Made this last night and mine also didn’t set. Based on others’ comments, the only thing I can think of is perhaps an egg issue, since I get eggs from a farm and the sizes may not be completely consistent with grocery store eggs. That said, I love the suggestion to freeze it! This stuff is seriously delicious and I would eat it as chocolate soup if there were no other option!!!
When are you going to release a cookbook? I’ve filled up a couple of binders printing your recipes out, would love to get a book I could have on hand, especially one with your best snack and dessert recipes.
Just signed a publishing deal!
Yay! Congratulations on the book deal, can’t wait for the book!
Also, re the problem with my mousse setting, it took a little over 24 hours but it did ultimately set up just fine. Still may try the extra egg yolk per your suggestion next time just to see if it speeds things up at all. I’m about half-way through this one already!
Good to know!
OH MY GOODNESS — I’m just seeing this!! I cannot wait to buy your book!!! Your recipes are simply the best and are my favorites!!! 🙂
Thanks, Stephanie. How did you miss this one???
If you make it again, try an extra egg yolk…
I made my 1st attempt at making this lively mousse tart. Big failure for me. Here’s what I used:
11″ quiche/tart pan (all I had at time)
Ghirardelli 100% Cacao unsweetened chocolate
3 large eggs (Eggland Best)
Just Like Sugar
King Arthur Almond Flour
and the other ingredients.
Didn’t thicken up in fridge so I put in freezer. After an hour or so it was still loose but could cut.
It was not sweet other than the delicious whipped cream.
What did I do wrong so when I try again, I might have success. Thanks.
Hi Beverly. It’s your choice of sweetener that’s likely the problem. I have tested this only with Swerve, which has oligosaccharides, a sweet tasting prebiotic fiber. They help it taste sweet AND the help thicken the filling. I can’t see the other ingredients being the issue at all here, but when you said it didn’t taste sweet and it didn’t set, that indicates the sweetener is the issue.
If you want to make it again with the same ingredients, try adding about 1/4 to 1/2 tsp of xanthan gum to the filling and whirring it in at the last minute.
I think instead of the sweetener choice it was the chocolate…I didn’t use a chocolate with added sweetener such as stevia like the Lily’s you used. I missed that! I’ll also try using the xanthum gum to see if that thickens. I wonder I’d living in hot, humid Florida has any thing to do with the thickening issue?
Thanks. Still a wonderful recipe. I’ll get it right next time.
I think you are misreading the recipe, because I use Ghirardelli 100% unsweetened and I specifically so NOT to use a pre-sweetened chocolate in the filling because it won’t set. I only shave some Lily’s over it at the end. Unsweetened chocolate is thicker because it has more fiber so it is the way to go. I think the sweetener still was the issue here.
Thanks for your patience! I’ll use Swerve powdered next time.
No problem. It’s such a good recipe, I want it to work for you! 🙂
Can this be frozen for later?
I didn’t try. It might change consistency a little but would still be good.
Hi! Thank you so much for sharing this recipe! I made this for my birthday last Saturday (the 9th) and it came out wonderfully!! I turned the big 3-0. Low carbing is hard for me sometimes because I desperately miss my chocolate but this dessert was jam packed with chocolate! So thank you so much for making my birthday awesome 🙂
Well belated happy birthday, then!
Hi, can I use THM Super Sweet instead of the sweetener in the recipe?
Sure, but you will need to use a lot less. Convert it in terms of sugar, because Swerve is as sweet as sugar.
Could i substitute coconut cream for the whipping cream? I can not tolerate milk products. Thanks!
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. ?
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.
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!
Thanks, Dena!
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.
I can’t speak for Splenda, I never use it. I would suggest an erythritol based sweetener such as the one I used here.
I have heard that cocoa and Splenda make a bitter taste…but we like it that way.
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.