I make it in the food processor. Topped with keto whipped cream and dusted with cocoa powder, it’s such a wonderful treat. This mousse is wonderful. It’s very creamy, it has a good chocolate flavor, and it’s not too sweet. Happily, it’s also very easy to make. You simply add your ingredients to the food processor and process for one minute. That’s it! Admittedly, it’s a departure from classic mousse recipes, which typically contain melted chocolate, eggs, heavy cream, and sugar. So much like this avocado chocolate mouse, this recipe is merely an interpretation - but a very good one indeed.
Ingredients
You’ll only need four simple ingredients to make this easy keto chocolate mousse. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Heavy whipping cream: Make sure the package says exactly this – “heavy whipping cream”. Other types of cream might be lower in fat and might not work. However, there’s no need for a whipping cream that contains gums and stabilizers. The cream I typically use contains none of those and it works just fine. Sweetener: I use stevia glycerite to equal 2 ½ tablespoons of sugar. You can use a powdered granulated sweetener instead. But make sure it’s powdered or the texture of the mousse will be grainy. Cocoa powder: It’s best to use Dutch-processed cocoa powder (treated with alkali). It is darker and less acidic than natural cocoa powder. Brandy: I like to enhance the flavor of this mousse with just a tablespoon of brandy. That’s less than a teaspoon per serving. But you can replace the brandy with vanilla extract if you wish.
Instructions
Making this keto chocolate mousse is easy! Here are the basic steps for making this wonderful keto dessert. The detailed instructions are listed in the recipe card below:
Simply add all the ingredients to your food processor’s bowl.At first, to prevent the cocoa powder from splashing all over, process the mixture low for just a few seconds.Then process on high until the mixture turns into mousse, about one minute.
Expert tips
Keep an eye on the mousse while it’s processing. If over-processed, it could turn into chocolate butter instead of mousse. So keep a close eye on it. You will see when it stops being liquid and becomes thick and creamy. That’s when it’s ready.It’s best to use Dutch-processed cocoa powder in this recipe. It will say on the ingredients “treated with alkali.” This cocoa powder is darker, milder, and less acidic than natural cocoa powder.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
If you don’t like stevia, you can use an equivalent amount of a powdered sweetener.Instead of brandy, you can use vanilla extract. Almond extract is also good, and so is coconut extract.
Serving suggestions
You can serve this mousse just as it is in small dessert cups. That’s what I usually do. Or, if you’d like to be fancy, you could top it with a dollop of keto whipped cream and dust it with some cocoa powder. This mousse also makes a great dip for fresh strawberries!
Storing leftovers
I don’t recommend keeping the leftovers beyond a few hours, so it’s best to only make as much as you anticipate consuming the same day you make it.
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Recipe card
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