Perfect Keto Chocolate Mousse (Ready in 15 Minutes!)
A silky-smooth, rich chocolate mousse that’s completely keto-friendly and utterly divine. This no-fuss recipe delivers restaurant-quality results right in your kitchen.
KEY INFO
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 6
- Difficulty: Easy
- Diet: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Medium saucepan
- Heatproof mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Serving glasses
INGREDIENTS
- 2 cups (480ml) heavy cream, divided
- 8 oz (225g) sugar-free dark chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tbsp powdered erythritol
METHOD
- Pour 1 cup of heavy cream into a saucepan and heat until just simmering (DO NOT BOIL).
- Place chopped chocolate in a heatproof bowl.
- Pour hot cream over chocolate and let stand for 2 minutes.
- Whisk until completely smooth and glossy.
- Add vanilla extract and salt, stir to combine.
- Let mixture cool to room temperature (about 15 minutes).
- In a separate bowl, whip the remaining cup of cream until stiff peaks form.
- Gently fold whipped cream into chocolate mixture until just combined.
- Divide between serving glasses.
- Refrigerate for at least 2 hours before serving.
CRUCIAL TIPS
- Use room temperature chocolate for smoother melting.
- Don’t overheat the cream – it should be hot but not boiling.
- Fold gently to maintain airiness.
- Check chocolate is truly sugar-free if following keto.
STORAGE & VARIATIONS
Storage:- Keeps in fridge for up to 3 days.
- Do not freeze.
- Coffee: Add 1 tsp instant espresso powder.
- Mint: Add ¼ tsp peppermint extract.
- Orange: Add zest of 1 orange.
COMMON MISTAKES
- Overheating chocolate (causes graininess).
- Overmixing while folding (deflates mousse).
- Using cold ingredients (causes chocolate to seize).
NUTRITION PER SERVING
- Calories: 320
- Net Carbs: 3g
- Fat: 31g
- Protein: 4g
This recipe transforms beautifully for different occasions – perfect for intimate dinners or scaled up for parties. The key to success lies in patient, gentle folding and proper temperature control. Trust me, I’ve made this hundreds of times, and these tips make the difference between good and extraordinary mousse.
