Keto chocolate mousse
Dark, airy chocolate mousse made from whipped cream folded through cocoa-beaten cream cheese. No eggs, no melting and no baking: fifteen minutes with a mixer, an hour or two in the fridge, and it holds soft peaks on the spoon.
- Time
- 15 min (15 prep + 0 cook)
- Servings
- 8
- Per serving
- 224 kcal
- Protein
- 5 g
Ingredients
- 1 1/3 cups heavy cream, cold
- 8 oz light cream cheese, softened
- 7 tbsp erythritol, powdered
- 6 tbsp dutch process cocoa, sifted
- 1 tsp vanilla extract
- a pinch salt
Steps
- Whip the cold cream to soft, billowy peaks that just hold their shape, and stop there: overwhipped cream turns grainy when you fold it. Set it aside.
- In a second bowl, beat the cream cheese with the powdered erythritol, cocoa, vanilla and salt until smooth and dark, scraping the bowl.
- Stir a third of the whipped cream into the chocolate to loosen it, then gently fold in the rest until no streaks remain.
- Spoon into eight small glasses and chill at least 1 hour, 2 is better, until it holds its shape. Keeps 3 days in the fridge, covered.
Good to know
Can I use regular cream cheese?
Yes, and it makes a slightly firmer, richer mousse, at about the same score. Use the block kind rather than the spreadable tub.
Alternative
Per
- Calories
- 272
- Protein
- (7%)
- 5 g
- Fat
- (73%)
- 26 g
- Carbohydrates
- (20%)
- 17 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 238 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1793 kcal goes into the pot and 658 g of ingredients comes out as about 658 g of food: 272 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.