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
Jonathan Snyder says
Hi
I am preparing foods just for me. My concern in trying this recipe is that it would take me almost two weeks to eat it all. Do you think this would last in the refrigerator that long before going bad? I have made some recipes in the past that did not. However they were not desert recipes. Your thoughts on this are appreciated.
Thanks
Carolyn says
No, a recipe like this should only be kept in the fridge for 5 days, at most. I do have several “mini” desserts designed for 1 or 2 people. Search my blog for those.
Debra says
Hi !
I love this recipebut havean 11″ tart
pan.
Any advice?
Thank you.
Carolyn says
Hmmm, well it may be thinner but I think it should work.
Amy says
Carolyn, this is wonderful! I’ve made it once and it turned out perfectly. Do you have any experience with freezing a dessert like this?
Thank you for all of your great recipes and the effort that goes into creating them!
Carolyn says
This would freeze well because of the high fat content.
Tiffany says
First, I love your recipes & your site! Unfortunately, I got the same results as many of you did on this one, soup. I am experienced with baking and low carb and I used all of the described ingredients and mixed till “smooth”, but to clarify, what should the consistency be at this stage? I mixed till smooth but it was still quite thin, it thickened slightly in the fridge but still more soup than mousse. I was able to salvage the pie by spooning the filling back out and mixing it with a package of softened room temperature Greek cream cheese. Its still not as thick as I was hoping for but at least it holds it’s shape when cut. Just an alternative for those sticking the pie in the freezer to salvage it. Obviously, it changes the flavor profile but at least all is not lost.
Merry Christmas!
Carolyn says
Hi Tiffany. I honestly haven’t pinpointed the issue here. I’ve tried, believe me. I’ve made this recipe countless times because I love it and I never have an issue. The ONLY time it didn’t set quite as well was when I used Lily’s dark chocolate in place of the unsweetened chocolate…unsweetened has more fiber so it makes sense that this would be an issue. A few people have suggested that it’s the blender. I have a really good high-powered blender that whizzes the eggs in with the hot cream and milk so potentially this helps set it.
For future, if you want to make this, I have two suggestions. An extra yolk and/or 1/4 tsp xanthan gum.
Shiela says
Sorry if this questions was already asked, but can coconut flour be used instead of almond flour? I’m new to low carb and enjoy it so far. I just happen to only have enough coconut flour on hand and would like to make this.
Carolyn says
No, coconut flour and almond flour are really not interchangeable at all. You could look for a coconut flour chocolate crust perhaps?
Janice Meche says
I didn’t like the after taste of the sugar substitute. Next try I’m gonna use coconut sugar
Chris says
I Just made this, it was super easy and I can’t wait till it is fully set so I can eat it!!! Thank you I can not tell you enough how I love your site, and recipes!!
Lauren says
I read all the comments and wanted to share what worked for me! I baked the crust at 350 for about 4-5 min. I didn’t have any unsweetened chocolate so I used some Lily’s chips instead and added 1/4 tsp xanthan gum to the blender. That thickened it right up! It was a thick pudding consistency before even putting it in the fridge. 1.5-2 hours in the fridge and it was perfectly set! I also used monk fruit sweetener for the filling. Just personal preference. The only thing I’d do differently next time is sweeten the crust up just a little bit more. I brought it to dinner at a friends house and no one could believe it was low carb zero sugar! Thanks for the awesome recipe!!
I love your blog! I’ve already made a bunch of your recipes and they have all turned out great!
Laura says
I made this for 4th of July. I made it for a 12″ tart pan instead. So I added about 1/3 more to the crust directions on everything. It set up beautifully and the mousse was FANTASTIC!!! I made a bit to much mousse (NOT A BAD THING) for the additional tart size and I just ate it as is. I DO have a Vitamix so I”m not sure if that is the kicker for everyone. I made sure my milk mixture was rapidly boiling before adding to the mixer and then added the eggs last just as the directions say. Put it in the fridge to chill for about 4 hours and BAM!!! Perfect. I am going to MOST definitely make this again
Carolyn says
That is one big glorious tart! I didn’t know there was such a big tart pan!
Kathryn Dowis says
I have made this recipe 3 times and the mousse always failed to set. It taste so delicious that I keep trying and a friend has made it as well with complete success. I watched her make it and there were two changes, although same ingredients. (We’ve always used 3/4 cup cream and 3/4 cup coconut milk). She whisks the chocolate into hot milk/cream before adding to blender. She also blended it for longer than I did. I tried again tonight and made it with 1 cup cream to 1/2 cup coconut milk and blended a long time. This was the first time the mousse set, but still not as firm as others she has made. I did have an old blender while my friend uses a Vitamix. I’m determined to make this work.
Karen says
This dessert is Wonderful. Made it for my mother-in-law, who is diabetic. She told me it was the, “best thing she’s ever eaten – even better than a bakery!” I gave you all the credit. You ROCK.
BTW – the hubs loved it too. He had two pieces and he, ‘doesn’t like low-carb stuff.’
Carolyn says
I love hearing this!
Caitlin says
In Australia I can’t seem to find unsweetened chocolate. WHat can be used to replace this?
Carolyn says
You can try 3 tbsp cocoa powder and 1 tbsp butter or coconut oil per ounce unsweetened chocolate. I can’t be sure it will work in this recipe, though, as I haven’t tried it.
Caitlin says
What would you use for unsweetened chocolate here in Australia? J looked in all supermarkets and coul not find unsweetened chocolate
Rebecca Blackwell says
This looks so amazing! I can’t wait to try it. One question – do you think I could swap coconut milk for the almond milk without any consistency issues?
Carolyn says
Yup, that should be fine. Changes the carb count a bit though.
Sarah says
Can you sub the powdered sweetener with stevia?? Or do I need to buy that specific sweetened mentioned?
Thank you
Sarah
Carolyn says
Swerve contains some fiber that will help the mousse set properly. If you want to use stevia, I recommend using a little xanthan gum (about 1/4 tsp) when you blend it, to help set the mousse.
Corina says
This is a great dessert, but the chocolate mouse never sets the way it should. I have made it two times and both times the mouse has not set. The third time I have decided to leave out the milk and at the end I have dissolved some grass fed gelatine in it and add it to the mouse. This has helped it set nicely, so I looking forward to cut into it a bit later today.
Carolyn says
I haven’t yet figured out why some people have trouble with it setting. I have made this countless times (just made it again for a new recipe) and it sets every time. Every TIME! The only time it didn’t set is when I used Lily’s dark chocolate instead of unsweetened chocolate. I am stumped because I’ve even made it dairy free and that sets perfectly too (coconut milk and coconut oil instead of cream and butter).
Michelle says
I am so thankful that you have tried it dairy free and put your substitutions. We are trying to switch my son to keto and it’s a struggle because so much uses cream, butter, and cheese. I’m hoping to make a spectacular dessert for Thanksgiving so we all have a dessert we can enjoy. And on a side note, I love this blog. <3
Carolyn says
Thank you!
Meli says
Hi! Can the topping be frozen too? The crust and mousse are in the freezer right now but i’m not sure I can make the topping in advance.
I read other comments where people say the mousse is more like pudding. I might try it with “real” chocolate mousse next time, which is only chocolate mixed with egg yolks and beaten egg whites.
Carolyn says
Sure, you can freeze the whole thing.
Meli says
Thanks, I didn’t know whipped cream could be frozen!
Meli says
Tried it yesterday evening, this is the best cake ever, it’s amazing!! Thanks for this great recipe 😀
Meli says
PS: english is not my first language, cake and tart just mean dessert to me 😉 so i say it again, it’s the best dessert 🙂
Carolyn says
Got it! I still loved hearing it, thank you!
Erika says
I would like to make this for my birthday this year, and after reading all the comments, am a bit worried that the cake won’t set for me, as I can’t buy swerve here in Australia. The only unsweetened chocolate I can buy here is 99% cacao chocolate by lindt. Can you suggest what I can do, as I don’t want to spend a lot of money for it to fail
Carolyn says
2 ways to help it set: 1. if you can get xanthan gum, add 1/4 tsp of that to the blender along with the cocoa powder. 2. Or add another egg yolk and maybe another tbsp of cocoa powder. That should help thicken it too. Don’t do both of these things, just one of them.
Kathy says
I absolutely love you recipes. I have been low carbing for about a year and these are the best low carb recipes out there. Thank you for making this lifestyle so much easier and yummier for all of us. Keep up the good work!
Carolyn says
Thank you, Kathy!
Ann McRae says
Oh my goodness. My daughter and I made this today and it is absolutely DELICIOUS!!! Thank you for these wonderful recipes!