Low-Carb Chocolate Mousse Recipe

Looking for an easy Low-Carb Chocolate Mousse recipe? Learn how to make Low-Carb Chocolate Mousse using healthy ingredients.


Submitted by c0ste

Makes 8 servings



This mousse is such a rich, intense chocolate hit that you'll probably be satisfied with a small amount. It is a sugar-free version of a traditional chocolate mousse, which includes raw eggs. If you can't find pasteurized eggs or don't want to chance it, you can try this no-egg version, which is fluffier and not so much like a "real" silky mousse, but is still a chocolatey dessert. Notes: Different brands of chocolate have different densities. If you use a super-dense chocolate such as Scharfenberger, add an extra 2 Tablespoons of water. I used Ghirardelli unsweetened chocolate when developing the recipe. Many traditional mousse recipes have some dark rum or brandy in them. Sugar-free syrups such as Da Vinci can be substituted (I like the hazelnut), or other flavorings, adding water to make one tablespoon.

Recipe Ingredients for Low-Carb Chocolate Mousse

6 oz unsweetened chocolate, broken up
2 eggs
2 tablespoons cocoa powder (unsweetened)
1 cup splenda no calorie - erythritol (could use xylitol)
1 cup splenda no calorie
1 pinch salt
1 tablespoon rum, brandy (or use flavoring - see below)
1 teaspoon instant coffee (or see below)
1 cup heavy cream
1 teaspoon vanilla

Recipe Directions for Low-Carb Chocolate Mousse

  1. If you don't have espresso powder, you can either use instant coffee, or substitute 2 Tablespoons of brewed espresso for 2 of the tablespoons of liquid.

  2. You'll need three bowls for this recipe.

  3. 1) In a large bowl, cover the chocolate with boiling water.

  4. 2) Separate the eggs, putting the yolks in a smaller bowl, and the whites in a bowl to be used with a mixer.

  5. 3) Whisk the yolks with the erythritol, any other powdered sweetener, and the salt. Whisk until smooth and a light lemon color.

  6. 4) Pour the water off the chocolate (you don't have to get every last bit), saving half a cup aside. Add rum or flavoring and liquid sweetener if used to water. Whisk cocoa and espresso powder into the chocolate, followed by the liquids, followed by the egg yolk mixture.

  7. 5) Whisk or beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.

  8. 6) In same mixer bowl*, whip cream with a couple of drops of sweetener (or a small amount of powdered), and the vanilla, until soft peaks form. (How to Make Homemade Whipped Cream) Fold into the chocolate mixture, half at a time.

  9. 7) Spoon into individual glasses, cups, or bowls. Cover, and chill at least an hour before serving.

  10. *You can whip egg whites and cream in the same bowl without washing. But be sure to do it in that order or the egg whites won't foam up.

Categories

Dessert

Nutrition Facts
Serving Size 57.5g
Amount Per Serving
Calories
182
Calories from Fat
161
% Daily Value*
Total Fat
17.9g
28%
Saturated Fat
10.7g
54%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
46mg
2%
Potassium
237mg
7%
Total Carbohydrates
8.8g
3%
Dietary Fiber
3.9g
16%
Sugars
0.3g
Protein
4.6g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  • Very low in sugar
  • High in iron
  • High in manganese
  • High in magnesium
  •   Bad points
  • Very high in saturated fat
  • High in cholesterol
  • Contains alcohol
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