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+ servings
Keto Chocolate Mousse in a cup on a handmade pottery plate.
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5 from 77 votes!

Keto Chocolate Mousse

A velvety simply irresistible Keto Chocolate Mousse that is hard to say no to!
It's the kind of indulgence that effortlessly satisfies your sweet tooth without any fuss. With every spoonful, experience the pure joy of savoring a decadent dessert that speaks for itself. Make it today and enjoy it tonight!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 6 people
Calories: 262kcal
Author: Megan Ellam

Ingredients

Instructions

CONVENTIONAL METHOD

  • Melt the chocolate over a double boiler or in the microwave and set aside to cool to room temperature.
  • Place egg whites in a stand mixer bowl and whip until soft peaks form.
  • With the mixer running at medium speed, add the sweetener one tablespoon at a time. Whip until stiff peaks form.
  • With the mixer running at medium speed, add the egg yolks one at a time beating well after each addition. Reserve.
  • In a separate bowl whip cream until thickened and stiff peaks.
    Add nutmeg, melted chocolate, vanilla and reserved whipped eggs and fold until combined. The chocolate may set into little choc bits but it makes the mousse just as delicious.
  • Divide mixture between 6 glasses and place in the fridge to set.

THERMAL METHOD

  • Clean and dry mixing bowl thoroughly. Insert Butterfly. Add egg whites and set timer to 5 min/37℃/speed 4. After 2 minutes remove MC and spoon in sweetener 1 tbsp at a time, mixing well after each addition, then add egg yolks one at a time. Scrape from bowl and reserve.
  • Place chocolate into a clean and dried mixer bowl; chop 10 sec/speed 8. Scrape down sides of bowl; melt 3 min/60°C/speed 2.
  • Insert butterfly into a clean mixer bowl. Add cream; mix 20 sec/speed 3 or until the cream is thickened. Add all ingredients into cream and fold to combine.
  • Divide mixture between 6 glasses and place in the fridge to set.

Notes

 Storage
Can I store chocolate mousse in the freezer?
Store in the fridge for up to 3 days. Chocolate mousse can be frozen. Place into an airtight container and freeze up to 2 months.
Flavours for Chocolate Mousse
Add essential oils, finely grated citrus rind, or extracts to flavour the mousse. Flavoured protein powders, collagen powders and flavours such as Vital Zing Drops can be used to flavour it.
Is it safe to use a recipe that has a raw egg?
There is low-level risk of salmonella being present on eggshells. It’s a risk that exists in all poultry products.
It is recommended that raw eggs be consumed immediately after being cracked open. This is because if the shell contains salmonella and a small piece is to fall into the eggs, the risk grows. It is up to you to include raw eggs. I don't have an issue. The risk is small, and to be fair, salmonella poisoning can occur from many other foods that are pre-packaged or freshly prepared. The risk of salmonella with raw eggs is not a high-risk food, so I am good with that. Here is a short article to read>> to make your own decision.
How to Make Chocolate Mousse without Raw Egg?
If using the conventional method; to make chocolate mousse with cooked eggs all you need to do is set up a saucepan over medium low heat. Place the egg yolks and 1 tablespoon of sweetener into large heat-safe bowl and whisk over the simmering water until pale. Be sure to continually whisk and not to have the heat to high (to avoid scrambling). Remove from the heat once pale and warmed through. Set the mixture over a bowl of ice while preparing the chocolate in Step 1. Add the slightly cooled eggs. Whisk until well combined. Follow on from 4.
 
 

Nutrition

Serving: 1serve | Calories: 262kcal | Carbohydrates: 2g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 37mg | Potassium: 72mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 0.3mg | Magnesium: 6mg | Net Carbs: 2g