Keto Chocolate Mousse
A delicious creamy sugar free mousse made with coconut milk so it's all dairy free.
Servings 6 servings
Calories 291kcal
Ingredients
- 320 ml coconut milk or heavy cream for dairy version
- 150 g unsweetened baking chocolate
- 2 tbsp cocoa powder
- 6 tbsp powdered erythritol or approved paleo sweetener
- ⅜ tsp stevia powder
- 3 eggs
Instructions
- Add the coconut milk to a small pot and put to boil. Once boiling, turn off the heat and set aside.
- Add the unsweetened baking chocolate, cocoa powder, erythritol and stevia powder to a powerful blender. I used my blendtec. Pulse for about 20 seconds to break the chocolate apart. You want it to just break apart enough so that you don't have huge chocolate parts left. When your chocolate is either all powder or the size of chocolate chips, it's fine.
- Add the eggs and blend for a minute. You'll now have a thick chocolate cream.
- Take the small opening off the lid, and while the blender is running, pour the hot milk inside in a slow and steady stream. Don't stop the blender and pour all of the milk in. Let it continue running for another 30 seconds after you've finished adding the cream and that's it.
- Your chocolate mousse will resemble chocolate liquid. Pour the liquid into 6 different cups, bowls or anything you want to use.
- Place them in the fridge and let cool for at least 90 minutes or until set. Top with any type of berries you want and enjoy!
Notes
You cannot leave out the erythritol or stevia in the chocolate mousse recipe. You NEED it. The unsweetened baking chocolate will not be sweet enough without them so make sure you use both sweeteners.
**I do not use cups when making sweets and baked goods as the cup size and the weight of the ingredients differ per region, climate and altitude. I have provided the metric and imperial conversions and they are available in grams and ounces.**