Chocolate Mousse

Why You’ll Love This

Luxuriously smooth and intensely chocolatey, this mousse is the ultimate low-carb indulgence. By using high-quality dark chocolate and double cream, you get a sophisticated dessert that feels like a cheat meal but fits your macros perfectly.

Ingredients

• 300ml double cream, very cold
• 50g dark chocolate (85% cocoa solids), finely chopped or grated
• 3 tbsp cocoa powder (unsweetened)
• 3 tbsp powdered erythritol (or sweetener of choice, to taste)
• 1 tsp vanilla extract
• A pinch of fine sea salt
• Flaked sea salt and a little extra grated chocolate, to serve

Method

1. Melt the chocolate. Place the chopped dark chocolate in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until just melted and smooth. Set aside to cool to room temperature — warm chocolate will deflate the cream.

2. Whip the cream. Pour the cold double cream into a large bowl. Add the cocoa powder, powdered erythritol, vanilla extract, and pinch of salt. Whip with an electric hand whisk on medium-high speed until soft peaks form — the cream should hold its shape but still look silky, not stiff or grainy. Take care not to over-whip.

3. Fold in the chocolate. Drizzle the cooled melted chocolate into the whipped cream. Using a large metal spoon or spatula, fold gently until just combined with no streaks remaining. Don’t stir vigorously or you’ll lose the airy texture.

4. Chill. Spoon the mousse into four glasses or ramekins. Refrigerate for at least 1 hour before serving to allow it to set and the flavour to deepen.

5. Serve. Finish each portion with a pinch of flaked sea salt and a little grated dark chocolate. Serve straight from the fridge.

Tips & Swaps

• Use the coldest cream possible. Cream whips best when very cold — pop it in the freezer for 10 minutes before you start if needed.
• Sweetness level. Dark 85% chocolate is bitter by design. Taste the finished mousse before chilling and add more powdered erythritol if you prefer it sweeter.
• Make ahead. The mousse keeps covered in the fridge for up to 3 days. The texture is actually better on day 2 once it’s had time to set fully.
• Without sweetener. If you’re comfortable with the bitterness of 85% chocolate, the erythritol can be reduced or omitted entirely.
• Dairy-free option. Swap the double cream for full-fat coconut cream (refrigerated overnight and only the solid part used) for a dairy-free version.

Key Takeaways

• Net carbs: 6g per serving — suitable for keto and low-carb diets
• Cook time: 10 minutes total (10 prep + 0 cook)
• Key ingredient: Dark chocolate (85% cocoa solids) for an intense, sophisticated chocolate flavour.
• Best for: A luxurious, no-bake dessert that feels indulgent while keeping you firmly in ketosis.