Chocolate Velvet Mousse Sugar Free
Indulge in the rich, silky decadence of Chocolate Velvet Mousse that’s completely sugar-free—perfect for satisfying sweet cravings without guilt! This luxurious dessert combines the bold flavor of unsweetened dark chocolate with the airy lightness of whipped cream and egg whites, all gently sweetened with powdered erythritol for a keto-friendly twist. With a velvety smooth texture and just a hint of vanilla, this mousse is a dream come true for chocolate lovers seeking a low-carb treat. Ready in just 25 minutes of active prep time and ideal for make-ahead entertaining, this creamy delight is perfect served chilled with a flourish of sugar-free chocolate shavings or a dusting of cocoa powder. Treat yourself to a dessert that’s as elegant as it is wholesome!
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Recipe Information
Ingredients
- 150 grams Unsweetened dark chocolate (70% or higher cocoa)
- 300 milliliters Heavy cream
- 50 grams Powdered erythritol (or preferred powdered sugar-free sweetener)
- 1 teaspoon Vanilla extract
- 3 Egg whites (from pasteurized eggs)
- 1 pinch Sea salt
Instructions
1. Chop the unsweetened dark chocolate into small chunks and melt it in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until smooth. Remove from heat and allow it to cool slightly while preparing the other ingredients.
2. In a medium mixing bowl, whip the heavy cream to soft peaks using a hand or stand mixer. Once whipped, gently fold in the powdered erythritol and vanilla extract. Place this whipped cream mixture in the refrigerator while proceeding with the next steps.
3. In another clean, dry bowl, beat the egg whites with a pinch of sea salt until stiff peaks form. Make sure no traces of yolk or grease are present, as they can prevent proper whipping.
4. Carefully fold the melted chocolate into the whipped cream mixture, ensuring the chocolate is cool enough not to deflate the cream. Use a gentle folding motion to combine without losing airiness.
5. Next, fold the whipped egg whites into the chocolate and cream mixture in thirds. Start with one-third of the egg whites to lighten the mousse, then gradually fold in the remaining egg whites. Be gentle to maintain the light texture.
6. Once combined, spoon the mousse into serving glasses or bowls. Refrigerate the mousse for at least 2 hours to set and develop its velvety texture.
7. Serve chilled, optionally garnished with sugar-free chocolate shavings, a dollop of whipped cream, or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
