This low-carb chocolate mousse is a rich and velvety dessert that perfectly satisfies your sweet tooth without the guilt. The combination of dark chocolate and cocoa powder provides a deep, intense chocolate flavor, while the whipped cream and egg whites create an airy, luscious texture. The subtle hint of vanilla and a touch of sea salt enhance the chocolate’s complexity, making each spoonful a decadent experience. Perfect for any occasion, this mousse is easy to prepare yet sophisticated enough to impress your guests. Whether you’re following a low-carb diet or simply looking for a delicious treat, this chocolate mousse is sure to become a favorite in your recipe collection.
Ingredients
- 1 cup heavy cream (cold)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered erythritol (or your preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant espresso powder (optional, enhances chocolate flavor)
- 1/4 teaspoon sea salt
- 3 ounces dark chocolate (minimum 70% cocoa, chopped)
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second increments, stirring after each interval, until smooth. Set aside to cool slightly.
- Prepare Whipped Cream: In a large mixing bowl, add the cold heavy cream, unsweetened cocoa powder, erythritol, vanilla extract, instant espresso powder (if using), and sea salt. Use an electric mixer to whip the mixture on medium speed until soft peaks form. Be careful not to over-whip, as the cream can quickly turn into butter.
- Incorporate Melted Chocolate: Gently fold the slightly cooled melted chocolate into the whipped cream using a spatula. Mix until well combined and smooth, ensuring there are no streaks of chocolate.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites with cream of tartar using an electric mixer on high speed until stiff peaks form. This step is crucial for a light and airy mousse, as the egg whites provide volume and a fluffy texture.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the chocolate cream mixture. Start with a small portion of the egg whites to lighten the chocolate mixture, then gently fold in the remaining egg whites. Use a spatula and a soft, folding motion to avoid deflating the mixture. This step ensures a mousse that is both light and creamy.
- Chill and Set: Divide the mousse into individual serving dishes or ramekins, smoothing the tops with a spoon. Refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld together.
- Serve: Before serving, you can optionally garnish the mousse with a dollop of whipped cream, a sprinkle of cocoa powder, or a few fresh berries. Enjoy your delicious low-carb chocolate mousse!
