Why this keto dessert is so good
- Easy to make: Ready in just 10 minutes with little prep-time
- Satisfying: Rich, luscious, and so good! It will satisfy that sweet tooth!
- Affordable: Made with only a handful of ingredients that are all keto approved!
HOW TO MAKE This CHOCOLATE MOUSSE
- Mix: Place all the ingredients into a large mixing bowl and use a handheld electric mixer to beat until light and fluffy.
- Serve: Transfer to serving bowls, top with coconut and serve.
Expert tips and FAQs
- You may use light cream cheese, Do not use the whipped version of cream cheese.
- If you don’t have an electric mixer, you may use a hand whisk.
- Place in an airtight container and store in the fridge for 4-5 days.
- We do not recommend freezing.
Is chocolate mousse gluten-free
Yes. Most chocolate mousses recipe should all have the basic ingredients needed to whip it up which are all naturally gluten-free. If buying chocolate mousse from the store, read the back of the label to make sure no other ingredients are added to it that may contain gluten.
How long does it take to set mousse
To set your mousse, place in the fridge to chill for 15-20 minutes. If you plan on adding different mousse layers, make sure you set each layer in the fridge before adding the next layer.
How long does chocolate mousse last
The chocolate mousse will last up to 4-5 days in the fridge. Tightly seal or place in an airtight container before storing it.
Can I freeze chocolate mousse
You may freeze chocolate mouse in a storage container for up to 2 months. Remove and place in the fridge to thaw or simply leave on your kitchen counter for a few hours until it thaws. Then serve and enjoy.
What is the best chocolate to use for chocolate mousse
To keep this chocolate mousse recipe keto-friendly and low in carbs, we simply used cocoa powder. You may also use some sugar-free chocolate. Other alternatives for non-keto, you may use semi-sweet chocolate for a sweeter mousse. Alternatively, you may use bittersweet chocolate for an intense and robust slightly bitter mousse.
We would love to know if you made this keto chocolate mousse. Leave us some feedback in the comments below and don’t forget to rate it! Also, please rate this recipe and share it with friends and family on social media.
Here are some other Keto recipes to check out:
- Easy Keto Deviled Eggs
- Double Chocolate Keto Brownies
- Keto Chocolate Chip Cookies
- Perfect Keto Buffalo Cauliflower Bites
- Keto Cauliflower Mac and Cheese
- Easy Keto Peanut Butter Fudge
- Baked Keto Jalapeno Poppers
- Chocolate Cake Balls (Keto)
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Keto Chocolate Cheesecake Mousse
Ingredients
- ½ Cup Heavy Cream
- 8 oz Cream Cheese room temperature
- 3 Tbsp Granulated Erythritol
- 1 Tsp Vanilla Extract
- 3 Tbsp Unsweetened Cocoa Powder
- 1 Tbsp Cold-brew (optional)
- Unsweetened Shredded Coconut for garnish
Instructions
- Place all the ingredients into a large mixing bowl and use a handheld electric mixer to beat until light and fluffy.
- Transfer to serving bowls, top with coconut and serve.
Notes
- You may allow the mousse to chill in the fridge for 15-20 minutes before serving.
- Use light cream cheese, Do not use the whipped version of cream cheese.
- If you don't have an electric mixer, you may use a hand whisk.
- Place in an airtight container and store in the fridge for 4-5 days.
Nutrition
Stephanie says
Very satisfying.
Monica Swance says
Perfect end for dinner party. I added grated dark chocolate with the sprinkle of coconut to the top. I also added frozen raspberries dipped in the erythritol… a bit of tart and sweet.
Rena Awada says
nice. Glad you liked it
Renee says
Made today to compare to a vanilla keto cheesecake fluff. Used 1 cup of whipping cream and a bit less of the cocoa powder. Eventually added all the cocoa powder but not chocolate enough. Sure miss Chocolate on keto .
Paul says
Had to add 1 cup of cream instead of half as suggested as was too heavy otherwise, and 1tbsp less of cocoa as 3 is far too much plus half a tbsp more of sweetener. But all in all it’s a great little dish and easy to make.
Tess says
Quite good and easy to make.
I had the cream cheese at room temperature but will probably microwave it for a few seconds to make the mixing process a bit easier. Also, will add some almond extract and maybe a bit more sweetener.
Thanks – great recipe
Rena says
Thanks for the feedback. Glad you loved it.
Marian boggs says
1/2 a cup of whipping cream is just not enough I had to add a little bit more and then I send it down with almond milk it’s just too thick not the consistency of a regular moose so I would recommend a whole cup of whipping cream or a half a cup of whipping cream and a half a cup of almond milk but other than that it’s good
Victoria says
I’m allergic to sugar substitutes so I used agave instead. Really good definitely will make again.
Rena says
So glad you loved it.
Marian boggs says
Really needs 1 cup of whipping cream I had to add a little bit more and then I thinned t down with almond milk.. it’s just too thick.. not the consistency of a regular moose so I would recommend a whole cup of whipping cream or a half a cup of whipping cream and a half a cup of almond milk but other than that it’s good
Ms ELAINE LOWE says
Bit bitter for my tastes but yummy otherwise and so quick and easy to make.
Rena says
Thanks for the feedback
Deborah says
In one place on this page is written:
CAN I FREEZE CHOCOLATE MOUSSE
“You may freeze chocolate mouse in a storage container for up to 2 months. Remove and place in the fridge to thaw or simply leave on your kitchen counter for a few hours until it thaws. Then serve and enjoy.”
In another place, you write, as part of the recipe itself:
“We do not recommend freezing”
Which is accurate?
Rena says
Hi sorry about that. You can freeze it. we updated the comment
Allisa says
Serving is 6 so I’m wondering what the measure amount is…like 1/3 cup or what?
Rena says
I would say about 3/4 cup. Using one full cup will yield 4 servings
Gwen says
I added 1/3 cup melted Lily’s semi sweet chocolate chips and one additional tablespoon Swerve sweetener. Without it I thought it tasted a little too much like the cream cheese. This recipe was really great. I will make this again and again and again. Thanks!
Rena says
Thanks for the feedback. Glad you liked it.
Jenny says
I really like this recipe, the simplest one I have found. I would like to know where the 4 carbs per serving come from.
Rena says
Hi Jenny. The nutrition facts calculator I am using is pulling some carbs from the cheese and heavy cream. The amount may be lower than the 4g. The calculator is a rough estimate and isn’t 100 percent.
Mary E Williams says
Second d time making it. This time I added 1 cup heavy cream instead of 1/2 cup as suggested. I like it a little lighter. Divided it into 6 servings. Not sur carb count now