Keto chocolate mousse is a delightful dessert that combines rich flavors with a light, airy texture. This guide will walk you through each step of creating this delicious treat, ensuring perfect results every time.
Ingredients Needed
Butter: A small amount of butter is essential for melting the chocolate smoothly and ensuring it blends well with the other ingredients.
Unsweetened Chocolate: Remember, this type of chocolate contains no sweeteners, making it perfect for a keto diet.
Eggs: Separate the eggs while they are cold for easier handling.
Sweeteners: We use allulose and Swerve Confectioners for their ability to maintain the mousse’s texture and sweetness without adding carbs.
Cream of Tartar: This helps stabilize the egg whites, allowing them to form stiff peaks.
Heavy Whipping Cream: This is key to achieving the mousse’s light and fluffy texture.
Pantry Staples: Vanilla extract and a pinch of salt enhance the flavor profile.
How To Make
Melting the Chocolate: Begin by melting the chocolate and butter together in a small saucepan over low heat. Stir constantly until the mixture is smooth, then remove it from the heat and let it cool to lukewarm.
Incorporating the Yolks: Once the chocolate has cooled, whisk in the egg yolks. The mixture will thicken and the chocolate may seize, which is normal. To smooth it out, add two tablespoons of hot coffee or water, whisking vigorously. Continue adding the liquid one tablespoon at a time until the chocolate is smooth. Set this aside.
Beating the Egg Whites: In a large bowl, beat the egg whites with the allulose, cream of tartar, and salt until stiff peaks form.
Whipping the Cream: In another bowl, beat the heavy cream with the powdered sweetener and vanilla extract until stiff peaks form.
Combining the Mixtures: Stir a large dollop of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold the chocolate mixture back into the remaining egg whites until well combined. Finally, fold in the whipped cream gently but thoroughly, ensuring no streaks remain.
Chilling the Mousse: Divide the mousse into eight dessert dishes and refrigerate for at least two hours to set.
Expert Tips
Egg Separation: Ensure no yolk contaminates the whites, as even a small amount of yolk can prevent the whites from whipping properly.
Smoothing Chocolate: The chocolate will initially seize when the yolks are added, but it will smooth out with the gradual addition of warm liquid.
Folding Technique: Use a large silicone spatula to fold the mixtures together. Lift from the bottom and fold over the top, turning the bowl slightly with each fold to ensure a uniform mixture without deflating the egg whites.
Sweetener Choices: While allulose and Swerve Confectioners are recommended for their ability to maintain the mousse’s lightness, you can use any keto-friendly sweetener you prefer.
Frequently Asked Questions
How many carbs are in keto chocolate mousse?
Each serving of this keto chocolate mousse contains 3.9g of total carbs and 1.8g of fiber, resulting in 2.1g of net carbs per half-cup serving.
Can I make this mousse in advance?
Yes, you can prepare the mousse a day ahead and refrigerate it. Just ensure it is tightly covered.
Is it safe to eat raw eggs in mousse?
While traditional mousse recipes contain raw eggs, using fresh, high-quality eggs and proper refrigeration minimizes risks. If concerned, you can use pasteurized eggs.
Can I freeze the mousse?
Yes, you can freeze the mousse. Divide it into individual servings and wrap them tightly. Freeze for up to three months and thaw in the refrigerator before serving.
Keto Chocolate Mousse
8
servings30
minutes5
minutes210
kcal2
hours2.1
g2
hours35
minutesIndulge in a rich, French-style keto chocolate mousse that’s both decadent and sugar-free.
Ingredients
3 oz unsweetened chocolate, chopped
2 tbsp unsalted butter
4 large eggs, separated and at room temperature
4-6 tbsp hot coffee or water
⅓ cup allulose (or Swerve Confectioners)
¼ cup Swerve Confectioners
⅛ tsp cream of tartar
⅛ tsp salt
¾ cup heavy cream
½ tsp vanilla extract
Directions
- Melt the Chocolate: In a small saucepan over low heat, melt the chocolate and butter, stirring until smooth. Remove from heat and let cool to lukewarm.
- Incorporate Yolks: When the chocolate has cooled, whisk in the egg yolks. The mixture will thicken and seize. Add 2 tablespoons of hot coffee or water and whisk vigorously. Continue adding liquid one tablespoon at a time until smooth. Set aside.
- Beat Egg Whites: In a large bowl, beat the egg whites with the sweeteners, cream of tartar, and salt until stiff peaks form.
- Whip the Cream: In another bowl, beat the heavy cream with the vanilla until it forms stiff peaks.
- Combine Mixtures: Stir a large dollop of egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites until well combined. Gently fold in the whipped cream until no streaks remain.
- Chill the Mousse: Divide the mousse among eight dessert dishes and refrigerate for at least two hours to set.
Notes
- Refrigeration: Store the mousse in the refrigerator and consume within three days due to the raw eggs.
- Freezing: For longer storage, divide the mousse into individual servings and freeze for up to three months. Thaw in the refrigerator before serving.
Nutrition Facts
- Calories: 210kcal
- Carbohydrates: 3.9g
- Protein: 5.2g
- Fat: 18g
- Fiber: 1.8g
