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 hope mine will set. I watched the mousse video after I made my tart! I should have watched it first. It said the cream, almond milk, butter mixture should be very hot or the mousse will not set. Mine was probably just warm as I removed it from the stove while I prepared everything else. I wonder if everyone else that has trouble with the mousse setting did not have the cream, almond milk, and butter mixture very hot when they added to the blender. In the video, hers was steaming hot. We will see in about an hour.
Mine is not setting up completely. I am convinced it was because the mixture was not very hot before adding to blender. I used all the ingredients as recommended otherwise. I will know the next time!
No fear! I froze it and it makes a wonderful chocolate ice cream pie.
I made this recipe again without success. I used identical ingredients (unsweetened chocolate, Costco large Organic eggs, powdered Swerve, and the same cream and milk) to my friend and followed her steps EXACTLY. Hers always sets into a thick mousse, mine is runny and like a pudding. She owns a Vitamix and I don’t. I have a Costco Ninja, but it doesn’t seem to have the power needed to whip it into a pudding state. She has altered hers with Coconut milk, medium wild eggs, and even granulated Swerve sugar when she ran out of other ingredients and it still works beautifully in her Vitamix. I am convinced it is the blender! Thus, if you don’t have a really powerful blender, like a Vitamix, then I believe you should automatically put in the 1/4 tsp xanthum gum. I will be trying another one today with my Ninja and the xanthum gum and we will see if it sets. I have made 4 times without success but I am determined because I know how good it can be when it actually sets!
Hey Kathryn, thank you so much for this feedback. Truly informative!
Made this for Easter yesterday and it was amazing! I love your recipes♥️
I made this for a work function yesterday. It was AMAZING! I didn’t think anyone would hardly touch it since I labeled it sugar free and grain free. It was devoured and I had so many compliments on how much people loved it. After reading reviews I did add just a pinch of xantham gum to the egg mixture. It setup up beautifully! I didn’t have a tart pan so I used a cheesecake pan. It still looked pretty! Thank you – will be making this again!
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
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.
Hi !
I love this recipebut havean 11″ tart
pan.
Any advice?
Thank you.
Hmmm, well it may be thinner but I think it should work.
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!
This would freeze well because of the high fat content.
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!
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.
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.
No, coconut flour and almond flour are really not interchangeable at all. You could look for a coconut flour chocolate crust perhaps?
I didn’t like the after taste of the sugar substitute. Next try I’m gonna use coconut sugar
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!!
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!
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
That is one big glorious tart! I didn’t know there was such a big tart pan!
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.
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.’
I love hearing this!
In Australia I can’t seem to find unsweetened chocolate. WHat can be used to replace this?
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.