Description

This Keto Chocolate Mousse offers a rich and creamy dessert that perfectly satisfies chocolate cravings while adhering to a low-carb, keto-friendly diet. Made with cream cheese, heavy whipping cream, and unsweetened cocoa powder, this mousse is smooth, decadent, and naturally sugar-free, making it an ideal treat for those following ketogenic, low-carb, or gluten-free lifestyles.

Ingredients

Scale

Chocolate Mixture

3 ounces cream cheese, softened
¼ cup unsweetened cocoa powder
¼ cup powdered erythritol or preferred keto sweetener
1 teaspoon vanilla extract
Pinch of salt

Whipped Cream

1 cup heavy whipping cream

Optional Garnishes

Shaved dark chocolate
Whipped cream

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Instructions

Prepare the Chocolate Base: In a mixing bowl, beat the softened cream cheese until smooth and creamy to eliminate any lumps, ensuring a silky texture for the mousse.
Combine Dry Ingredients and Flavorings: Add the unsweetened cocoa powder, powdered erythritol (or your preferred keto sweetener), vanilla extract, and a pinch of salt to the cream cheese. Continue mixing until all ingredients are well incorporated and the mixture is even in color and texture.
Whip the Heavy Cream: In a separate chilled bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form. This means the cream should hold firm peaks when the beaters are lifted, creating the light texture necessary for the mousse.
Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture in batches, using a spatula to carefully combine. This step maintains the light and airy consistency while fully incorporating all ingredients.
Chill the Mousse: Spoon the mousse evenly into serving dishes and refrigerate for at least 30 minutes. This chilling step allows the mousse to set and develop a firm, creamy texture.
Garnish and Serve: Before serving, optionally garnish with shaved dark chocolate or an additional dollop of whipped cream to enhance presentation and flavor.

Notes

Use a hand mixer or stand mixer for best results when beating cream cheese and whipping cream.
For an extra boost of flavor, add a pinch of espresso powder to the chocolate mixture.
Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Make sure the heavy cream is cold before whipping to achieve stiff peaks easily.