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Low-Carb Chocolate Mousse

User Rating 2.5 Star Rating (7 Reviews)

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Updated April 11, 2014

Low-Carb Chocolate Mousse

Low-Carb Chocolate Mousse

© Laura Dolson
This mousse is such a rich, intense chocolate hit that you'll probably be satisfied with a small amount. It is a sugar-free version of a traditional chocolate mousse, which includes raw eggs. If you can't find pasteurized eggs or don't want to chance it, you can try this no-egg version, which is fluffier and not so much like a "real" silky mousse, but is still a chocolatey dessert.

Ingredients:

  • 6 oz unsweetened chocolate, broken up
  • 2 eggs
  • 2 Tablespoons cocoa powder (unsweetened)
  • 1 cup erythritol (could use xylitol)
  • 1 to 1½ cup worth of sugar substitute, to taste (I like liquid forms of sucralose)
  • 1 pinch salt
  • 1 Tablespoon rum, brandy, or use flavoring (see below)
  • 1 teaspoon espresso powder (or see below)
  • 1 cup heavy cream
  • 1 teaspoon vanilla

Preparation:

Notes: Different brands of chocolate have different densities. If you use a super-dense chocolate such as Scharfenberger, add an extra 2 Tablespoons of water. I used Ghirardelli unsweetened chocolate when developing the recipe.

Many traditional mousse recipes have some dark rum or brandy in them. Sugar-free syrups such as Da Vinci can be substituted (I like the hazelnut), or other flavorings, adding water to make one tablespoon.

If you don't have espresso powder, you can either use instant coffee, or substitute 2 Tablespoons of brewed espresso for 2 of the tablespoons of liquid.

You'll need three bowls for this recipe.

1) In a large bowl, cover the chocolate with boiling water.

2) Separate the eggs, putting the yolks in a smaller bowl, and the whites in a bowl to be used with a mixer.

3) Whisk the yolks with the erythritol, any other powdered sweetener, and the salt. Whisk until smooth and a light lemon color.

4) Pour the water off the chocolate (you don't have to get every last bit), saving half a cup aside. Add rum or flavoring and liquid sweetener if used to water. Whisk cocoa and espresso powder into the chocolate, followed by the liquids, followed by the egg yolk mixture.

5) Whisk or beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.

6) In same mixer bowl*, whip cream with a couple of drops of sweetener (or a small amount of powdered), and the vanilla, until soft peaks form. (How to Make Homemade Whipped Cream) Fold into the chocolate mixture, half at a time.

7) Spoon into individual glasses, cups, or bowls. Cover, and chill at least an hour before serving.

*You can whip egg whites and cream in the same bowl without washing. But be sure to do it in that order or the egg whites won't foam up.

Nutritional Information: Makes 8 servings, each serving with 4 grams effective carbohydrate plus 4 grams fiber, 5 grams protein, and 235 calories.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Way too much sweetener, wasted ingredients, Guest Marybegood

I wish I had read all the reviews first and I never would have made this. First of all, you can't whisk together two egg yolks and a cup of erythritol. It will be barely moist. That was my first clue that this recipe was a disaster. Then I should have known that was way too much sweetener. It had a horrible artificial sweetener taste, I will have to throw it out.

31 out of 31 people found this helpful.

See all 7 reviews

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