What Makes This Recipe So Good
This low-calorie, low-carb sweet treat is light and fluffy and a little indulgent. Perfect for special occasions, but easy enough to whip up any time!It’s super rich, so a little goes a long way toward satisfying your chocolate cravings. Store your mousse in an airtight container in the refrigerator up to 5 days, and you’ve got an easy ready-to-eat dessert on hand!
Key Ingredients
Cream Cheese – Cream cheese gives this mousse its fluffy, creamy texture, so its an absolute must! We recommend Philadelphia cream cheese because it has the lowest carbohydrate count of any brand we’ve found so far. Be sure to use full fat cream cheese, since low fat variations are heavily processed and usually contain unnecessary carbs!Chocolate – You can whip up this mousse using melted chocolate chips or cocoa powder, whichever you prefer! We’ve included both variations on the recipe card below. The cocoa powder option contains fewer total and net carbs. If you use Lily’s 55% Dark Chocolate Baking Chips, though, the net carb difference will be nominal.
Chef’s Tips
Top your mousse with a dollop of keto whipped cream and garnish with sugar-free chocolate shavings for a little extra elegance.Salt activates your taste buds and brings out the sweetness of the chocolate while suppressing any bitterness. Be careful not to use too much, though! Too much salt will overpower the chocolate and dampen the sweetness.If you’re making this keto chocolate mousse for a special occasion or a dinner party, try piping the mousse into small bowls or cups for a nicer presentation.For the perfect mousse consistency, beat the mixture until stiff peaks form. To test your peaks, just turn off the mixer and lift the beater out of the mousse. If the mousse forms a peak that doesn’t collapse, you’re good to go!
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