This rich, creamy, and fluffy keto chocolate mousse is made effortlessly in a blender. It’s so decadent, even the French would be impressed perfect for a make-ahead dessert!

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If you have ever been disappointed by a “keto” chocolate mousse that resembles whipped cream with cocoa powder, then get ready for an authentic treat. It brings me immense joy to share this incredible recipe for keto chocolate mousse! This version is the real deal – mouthwatering, velvety, and uses premium chocolate; it’s so genuine even the French would give it two thumbs up.

Oh yes, and this is also a blended chocolate mousse recipe; you can make it entirely in a blender (and I really recommend that)! You will learn about tips for best results and ingredients along with their usage as we explore why each component helps achieve that ideal mousse consistency. The focus of this article is to explain every detail related to the variations of your preference and perfecting them in this keto chocolate mousse recipe.

What Makes This Keto Chocolate Mousse Special

Making this delectable dessert requires just a few essential items alongside some blending techniques. Below are notable features:

1. Getting Authentic Texture: Unlike other versions of whipped cream plus cocoa powder blended ‘mousse’, our take integrates eggs as well as melted chocolate which provides dense creamy layers.

2. Blender Convenience: No doubt utilizing blenders saves time in achieving equal distribution among components to ensure mixture creates a flawless blend without lumps remains fuss free.

Ingredients

Unsweetened Chocolate

When creating the elegance mousse, chocolate is without a doubt the most critical ingredient. A high-quality unsweetened chocolate works best because it adds to the flavor and structure of the mousse. If you would rather a less intense taste, using a very dark chocolate with 80-90% cacao will work as well.

Heavy Cream

The incorporation of whipped heavy cream makes for an especially soft texture, while the rest of it that was not set aside can be warmed and mixed to emulsify; therefore making heavy cream two times useful in contributing to the mousse’s texture.

Egg

Traditional recipes for chocolate mooses have a raw egg included and I must admit this recipe does contain one too! The neglected component of hot water does partially cook it, so adding warmth aids the eggs in achieving their duties within a dish without fully cooking them.

For those mindful about eating raw eggs though, pasteurized eggs are an alternative choice without risk. Pregnant women or anyone considering this recipe should speak to their doctor before hand however just to make sure these ingredients align with their diet plan.

Allulose Sweetener

I prefer using allulose sweeteners for this mousse since they do not crystallize when chilled. This ensures the mousse remains soft and creamy even after being refrigerated. Other sugar free sweeteners such as erythritol, provided it’s in powdered form, can be used but might impart a slightly gritty texture after some time in the refrigerator. If you don’t need it to be sugar free, you may also use regular cane sugar.

Pure Monk Fruit

To enhance the chocolate flavor, I add a tad bit of pure monk fruit sweetener which is naturally sweeter and helps achieve balance in the flavor profile of the mousse. The blend of allulose and monk fruit ensures that there will be no lingering bitterness after consuming the dessert. Pure monk fruit is extremely sweet, necessitating only a small quantity for adequate sweetness. Extra allulose can also be added if desired.

Vanilla Extract

A splash of vanilla not only balances out the chocolate but deepens its flavor profile too.

Hot Water

This ingredient is important for melting the chocolate because it needs to be hot so that when blended with other ingredients a silky smooth base emulsion can be prepared.

Salt

Just a tiny dash! Salt deepens chocolate while sharpening all other flavors simultaneously.

How to Make Keto Chocolate Mousse in a Blender

Step 1: Whip the Cream

Pour 3/4 cup of heavy cream into a blender and beat using high speed until soft peaks form. Once done, remove the whipped cream from the blender and place it in the fridge. Feel free to use any method you prefer when whipping cream electric hand mixers or stand mixers are just as good too.

Step 2: Grind the Chocolate

To the blender, add either chocolate chips or pieces of a chocolate bar. Pulse for a handful of seconds so that the chocolate is finely ground.

Step 3: Blend the Base Ingredients

Bring forth one egg, allulose, monk fruit, vanilla extract, and hot water to blend with grounded chocolate in the blender. Blend everything at high speed until you achieve smooth texture devoid of lumps.

Step 4: Add Warm Cream Warm

Heat up your remaining half cup of heavy cream until very warm (not boiling). Pour it into your blender along with other ingredients and blend again till desired silky smooth mixture is achieved.

Step 5: Fold Mixture Together and Chill

Carefully fold cooled whipped cream into your reserved portion of cooled blend without deflating them too much. Spoon mousse into cups or ramekins then refrigerate for several hours till set.

Step 6: Add Toppings and Enjoy!

Whipped cream, chocolate shavings or any topping you put on it!

Keto Chocolate Mousse Flavor Variations

Chocolate Mint Mousse: Add a few drops of peppermint extract to the base for a refreshing mint-chocolate flavor.

Orange Chocolate Mousse: Stir in a teaspoon of orange zest for a zesty twist.

Spicy Chocolate Mousse: Add a pinch of cayenne pepper or cinnamon for a hint of warmth and spice.

FAQs

What’s the Difference Between Chocolate Mousse and Chocolate Pudding?

Chocolate mousse is an uncooked dessert that is light and fluffy, often made with whipped cream and eggs, resulting in a fluffy texture. Chocolate pudding, in contrast, chicken chocolate soup is usually denser as it has been cooked and thickened with cornstarch. Should I offer a keto chocolate pudding recipe next time?!

May I Substitute The Sweetener?

The sweetener may be changed but note that some other sugar free options like erythritol will crystallize a bit when chilled which can change the mouthfeel. For smooth creamy mousse, the best sugarless option is allulose. If you do not need it to be sugar free, then you can also use cane sugar.

What Type Of Chocolate Should I Buy For The Mousse?

Best options would include unsweetened chocolate or very dark chocolates (80-90% cacao). Make sure the chocolate flavor fits your palate as it greatly influences the end result of the dessert.

What Blender Do You Recommend?

Personally, small blenders such as Ninja personal blenders are my go-to because they get the job done quickly.I recommend using a small blender, such as a Ninja personal blender.