Now, that name is a mouthful! So is this Super-Decadent Keto Chocolate Mousse — in the most pleasant way! Sure, there are many keto chocolate mousse recipes out there, but I guarantee you’ll make this special treat over and over again — soooo good and easy it is!
How to make this 5-Ingredient Super-Decadent Blender Keto Chocolate Mousse
The 5 ingredients you’ll need for this recipe are very dark chocolate (at least 85% cocoa solids), heavy cream, sweetener (I prefer powdered erythritol), egg, and a pinch of sea salt. All chocolate desserts require a pinch of sea salt to lend that decadent flavor!
As for the equipment, in addition to the blender, you’ll need a small saucepan to heat half of the cream.
There are a few steps to make this marvelous mousse but don’t worry, the instructions are straightforward, and I’ll soon show some photos of all the steps.
So, first, you’ll combine the egg, chocolate, and sweetener in a blender. Then, you’ll heat half of the cream with a pinch of salt until piping hot. After that, you’ll pour the cream into the blender while constantly blending and continue to blend until the mixture is smooth and the chocolate is melted. Finally, you’ll whip the rest of the cream and add it to the mousse to make it fluffy and airy.
The consistency becomes perfect if you let the mousse set in the fridge for at least an hour.
Still one note, though: yes, this recipe contains raw egg, but once you pour in the piping hot cream, it should get pasteurized. However, if you are still afraid of using that raw egg, you can use pasteurized egg instead.
That’s it! Let’s take a look at how to prepare this mouth-watering mousse:
Take 4 oz (115 g) of very dark chocolate. I prefer 85% Lindt chocolate for this dessert.
Chop it into smaller pieces. Set aside for a while.
Add one egg to a blender jar.
Add the chopped chocolate…
…and sweetener to taste. I use only about 2 tablespoons of powdered erythritol because I don’t like my desserts overly sweet. For me, decadent means moderately sweet!
Next, take 1/2 cup (120 ml) of heavy cream and pour it into a small saucepan.
Add a pinch of unrefined sea salt.
Heat over high heat until piping hot but not boiling.
Pour the hot cream slowly into the blender while constantly blending.
Continue blending for 1 minute, or until the mixture is creamy and smooth and the chocolate is melted completely. Use low speed for the best result. If you use fast speed, you might end up with too stiff mousse.
Here we go. Set aside for a while.
Next, you’ll need another 1/2 cup (120 ml) of cream.
Whip it until soft peaks form.
Like this.
Fold the whipped cream gently in the chocolate mixture.
Stir until well combined.
Nice!
Transfer the mousse into 4—6 serving bowls. Cover and place in the fridge for at least 1 hour or until set.
Decorate right before serving. I prefer to serve my mousse with tart berries and a dollop of whipped cream. Those cute little red berries are lingonberries — very Nordic!
So. Totally. Yum!
How I came up with this easy keto chocolate mousse recipe
I wanted to make another super simple recipe this week. — Well, that’s what my blog has always been about, super simple recipes!
I had written down an idea for a blender chocolate mousse. It was based on a classic high-carb recipe that used bittersweet chocolate and ample sugar. I naturally wanted to make a keto version of it with very dark chocolate and non-caloric natural sweetener.
The sugary version used water, cream, egg, and a huge amount (8 oz = 230 g) of bittersweet chocolate. Despite using that huge amount of chocolate, the recipe claimed to make only five servings or two servings with some leftovers. That sounded like servings for giants, not for humans!
For my first experiment, I thought of making half a batch of mousse since I didn’t want to waste that huge amount of chocolate. Well, even you go extremely seldom wrong with chocolate, I wanted to play safe and experiment with a less amount.
So, I simply replaced the sugar with a little bit of powdered erythritol and used very dark chocolate instead of bittersweet chocolate. The result was not very satisfying — it was downright watery and not as rich as I had hoped.
I asked myself why on earth I would need to add water to a delicious, rich, and creamy chocolate mousse? Who wants to use water in her chocolate mousse anyway? That didn’t make any sense.
For my next experiment, I replaced the water with more heavy cream. I heated half of the cream and whipped the rest until stiff peaks formed. Now, the mousse was really rich and delicious — but it was too stiff! I thought I would solve that issue by adding a bit more cream and whipping half of the cream until soft peaks formed, not until stiff peaks. Moreover, I had used a fast blender speed while adding the hot cream, so I decided to use a low speed instead.
Those things indeed solved the issue, and I was extremely positively surprised about both the consistency and the taste of the chocolate mousse. It was thick but not stiff — yet fluffy — and tasted very decadent, rich, and satisfying. I’m looking forward to making this superb keto chocolate mousse over and over again!
Here’s the recipe for you to enjoy:
5-Ingredient Super-Decadent Blender Keto Chocolate Mousse
Now, that name is a mouthful! So is this Super-Decadent Keto Chocolate Mousse — in the most pleasant way! Sure, there are many keto chocolate mousse recipes out there, but I guarantee you'll make this special treat over and over again — soooo good and easy it is!
Ingredients
- 1 organic free-range egg
- 4 oz = 115 g extra dark chocolate (cocoa content minimum 85%), roughly chopped
- 2 tablespoons (or to taste) powdered erythritol or allulose
- 1 cup = 240 ml heavy cream, divided
- pinch unrefined sea salt
Instructions
- Add the egg, chocolate, and the sweetener to a blender. Set aside.
- Add half of the cream (1/2 cup = 120 ml) and the salt to a saucepan and heat until piping hot.
- Pour the hot cream slowly into the blender while constantly blending on low speed. Continue blending for 1 minute, or until the mixture is smooth and the chocolate is melted completely.
- Whip the remaining cream (1/2 cup = 120 ml) until soft peaks form.
- Fold the whipped cream gently in the chocolate mixture and stir until well combined.
- Transfer the mousse into 4—6 serving bowls. Cover and place in the fridge for at least 1 hour or until set.
- Decorate right before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (2 Pack) -
Swerve Sweetener, Confectioners (Pack of 2) -
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly -
Lindt Excellence 85% Dark Chocolate Bar - Pack Of 3.5 Oz 12 bars -
Lindt Excellence Bar, 90% Cocoa Supreme Dark Chocolate, Gluten Free, Great for Holiday Gifting, 3.5 Ounce (Pack of 12)
| Nutrition information if 85% dark chocolate used | In total | Per serving if 6 servings in total |
| Protein | 24.3 g | 4.1 g |
| Fat | 140.8 g | 23.5 g |
| Net carbs | 29.0 g | 4.8 g |
| kcal | 1463 kcal | 244 kcal |
Tips for variations
This mousse is delicious and perfect as is, but you can jazz it up in some fascinating yet simple ways. Choose your favorites from the following list!
- For mint chocolate mousse, add 1—2 drops of pure peppermint oil or 1/4 cup (60 ml) of chopped strong mint leaves.
- For orange chocolate mousse, add 1 tablespoon of freshly-grated orange peel from organic orange (only the orange-colored part).
- Other fabulous flavorings for this mousse are natural hazelnut flavoring, natural cherry flavoring, natural almond flavoring, or natural raspberry flavoring.
- You can play with different sweeteners, too. Next week, I’m going to make a version of this mousse that is sweetened with caramel-flavored monk fruit drops. I bet it will be over the top! You can also try dark chocolate-flavored stevia, raspberry-flavored stevia, orange-flavored stevia — or why not pumpkin spice-flavored stevia or monk fruit drops to make an autumnal twist!
- For Mexican Chocolate Mousse, add 1—2 teaspoons of Ceylon cinnamon and a pinch of cayenne pepper.
- If you prefer more texture in your silky mousse, add crushed roasted hazelnuts or crushed freeze-dried raspberries. Grated dark chocolate makes tasty and tiny chocolate chips that boost the decadent chocolate flavor even more.
- You can reduce the carb count further by using darker chocolate. 100% chocolate is naturally the lowest in carbs, so it’s a great — and strong — option. Feel free to add more sweetener to tame the intense strength of the 100% chocolate.
- For a dairy-free mousse, use thick coconut cream — the type you can whip. Be sure, though, that your coconut cream doesn’t contain any food additives.
- Be sure to try out my other keto mousse recipes!
General prattling
Another expo has passed this weekend. This expo was a huge three-day lasting feast called “I love me,” and it was held in Helsinki. I presented our Ketokamu products…
…and I was also speaking about the clean keto diet.
(photos by Abe Silvennoinen / Ketokamu)
Expo days are always very demanding, but they are also very rewarding, as it’s wonderful to talk with people, listen to their stories and educate them about the wonders of the clean diet — especially about the wonders of the clean and well-formulated keto diet.
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