Low-carb chocolate mousse

Low-carb chocolate mousse

Mmmm... Mmmm... Mmmm... Chocolate, heavy cream, and egg yolk. This creamy mousse satisfies with taste and real food credentials. It's an old French delicacy and a modern low-carb treat.

Low-carb chocolate mousse

Mmmm... Mmmm... Mmmm... Chocolate, heavy cream, and egg yolk. This creamy mousse satisfies with taste and real food credentials. It's an old French delicacy and a modern low-carb treat.
USMetric
6 servingservings

Ingredients

  • 1¼ cups 300 ml heavy whipping cream
  • ½ tsp ½ tsp vanilla extract
  • 2 2 egg yolkegg yolks
  • 1 pinch 1 pinch salt
  • 3 oz. 75 g dark chocolate with a minimum of 80% cocoa solids

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Break or chop the chocolate into small pieces. Melt in the microwave (20-second intervals, stirring in between) or using a double boiler. Set aside at room temperature to cool.
  2. Whip the cream to soft peaks. Add vanilla towards the end.
  3. Mix egg yolks with salt in a separate bowl.
  4. Add the melted chocolate to the egg yolks and mix to a smooth batter.
  5. Add a couple of spoonfuls of whipped cream to the chocolate mix and stir to losen it a bit. Add the remaining cream and fold it through.
  6. Divide the batter into ramekins or serving glasses of your choice. Place in the fridge and let chill for at least 2 hours. Serve as is, or with fresh berries.

Tip!

Plain chocolate mousse is amazing. So enjoy it. But if you seek variety, go ahead and flavor your mousse with licorice powder, orange zest, peppermint. If you don't mind alcohol in your cooking, try dark rum, bourbon or whiskey. All flavorings should be mixed with the eggs before combining with the cream.

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51 comments

  1. geraldine denise kuss
    Doesn't the chocolate Mousse taste of raw egg yolk? I hate the flavour of raw eggs....isn't there a way to make a custard of them and incorporate?
    Replies: #21, #25, #33
  2. Jim Stewart
    OMG, this was awesome. I miss a desert and this was easy and absolutely hit the spot. Thanks for all the recipes, makes the life change so easy.
  3. Dana
    I would love a mousse, but I am NOT doing raw eggs. I'll pass.
    Reply: #41
  4. Eva
    Used 90% chocolate. Too bitter. Next time I'll use 75, maybe half the recipe so I don't eat the whole thing lol
  5. Marie Ann Mann
    I believe this also works with pasteurized eggs for those who do not want to use raw eggs.
  6. AnitC
    I'm so happy to see this recipe, I really don't like the amount of dessert recipes that have sweetener in them, chocolate and berries are sweet enough for me so I'm looking forward to giving this a go soon!
  7. 1 comment removed
  8. Lynne
    I remember making a chocolate mousse for my Mom a few years ago, but I've seen the recipe somewhere that uses avocado instead of eggs. I think that would still qualify although I'm new to the low carb scene ;+)
  9. Anthony
    Can you make this with cocoa powder to not use chocolate with sugar in it?
    Reply: #13
  10. Naomi
    Loving the recipes on here so much. Delightful mousse which was a huge hit in our house. Making it for a dinner party this weekend.
  11. Robin
    Since we started this a year ago, I have been using unsweetened baking chocolate or cocoa powder and adjust the sweetness using an acceptable sweetener such as Stevia or erithrytol when I cook with chocolate. I do this for fat bombs, etc and it always works out though it can be on the grainy side depending on the sweetener used. It becomes easier as our "sweetness quotient" has reduced over time but I can't see using that kind of chocolate without adding some kind of sweetness to it. Originally, I used Splenda (he used it in his coffee so we had it in the house) - it dissolves really well, but the sucralose in Splenda does impact his blood glucose level, so I only use it once it a while now and when it's gone I won't be getting more. The problem with that is that the sugar-free syrups (like those from Toriani) use Splenda, not Stevia, and he likes it in his coffee!!! lol I'm looking forward to trying this out!
  12. Jules
    Wondering why there is no egg white used? Are there carbs in eggwhite? Whipping the whites to soft peaks and then folding into the mix would help lighten the mousse...
  13. Amanda
    You can melt cocoa butter (use a very low heat) and add cocoa powder to make your own chocolate, then use that directly in the recipe. I think if you just use plain cocoa powder you would be missing the fat that holds the chocolate together. You can use coconut oil as a substitute if you don't have cocoa butter.
  14. DeAngelo
    I really like how the recipe layout on this website. I do have one problem! I can't add any of the recipes to my food tracker because there is essentially no nutrition facts. The simple break down of fat, protein, and carbohydrate percentages does not give me sufficient information. If you would at least put the calories per serving we could do some math and figure out how many in grams the proteins and fats are. I understand the idea that you should not count the calories on a keto diet, you are only suppose to "eat when hungry until you are full" but the nutrition facts of the recipes are simply lazy and sub par.
  15. Rosa
    When I mixed the melted chocolate with the egg yolks, it literally solidified in like 5 seconds. It became cake batter, almost. It was NOT smooth. Then I mixed it with the whipped cream and it looked like ground beef. You should indicate NOT to mix the chocolate and the egg yolks too much.
    Reply: #37
  16. Michael
    Perfect, with rum.
  17. Mira
    Since the Diet Doctor web site is run by a group of doctors and other health professionals, who is policing the recipes posted on its web site for safety? The above mousse recipe includes uncooked yolks. I have never made a conventional mousse recipe which didn't gently cook the yolks or require the use of pasteurized eggs (you can buy them or pasteurize eggs easily in the shell at home).

    I would not run the risk of making this mousse with unpasteurized eggs, given the current 4/16/18 Nationwide recall of eggs in 9 states due to Salmonella (https://www.cbsnews.com/news/eggs-recalled-salmonella-fda-notice-206-million/).

    Surely, Diet Doctor can do better than this to protect the health of its users, especially when many pay for its services.

  18. Anneleen
    Can I use regular dark chocolate 80%? But that contains sugar! Is there an alternative?
    Reply: #23
  19. Patricia
    Just made this. I halved the recipe and made three servings which only needs 1 egg. Delish!!!
  20. Una
    We in Continental Europe and in Britain are used to raw eggs when making mousse but we wouldn't eat it every day! 😅 That is what mousse is! It becomes chocolate egg custard if you cook them - equally nice bit not mousse. Yes, fantastic with rum for a dinner party.
  21. Una
    All real mousse recipes, as opposed to a poor imitation, need eggs! Maybe try something different if you don't like raw eggs- custard is custard I'm afraid! 😎

    Doesn't the chocolate Mousse taste of raw egg yolk? I hate the flavour of raw eggs....isn't there a way to make a custard of them and incorporate?

  22. Una
    All real mousse recipes, as opposed to a poor imitation, need eggs! Maybe try something different if you don't like raw eggs- custard is custard I'm afraid! 😎

    Doesn't the chocolate Mousse taste of raw egg yolk? I hate the flavour of raw eggs....isn't there a way to make a custard of them and incorporate?

  23. Una
    Amount of sugar minimal. Hardly a huge amount of chocolate either. Perhaps if you're worried, try diabetic chocolate- but it's never the same as 80% real stuff.
  24. Henrik
    I by far prefer with only around half the recommended chocolate (a bit more maybe). Using 80-85% pure chocolate. Also, I've made this many times and never used a double boiler - just put the chocolate in a casserole on low heat. Oh, and I cheat with a couple teaspoons of Sukrin Gold (has no effect on my blood sugar)
  25. Beatriz
    Geraldine if you put the eggs in a very fine strainer you will remove the skin that is around the egg that gives this bad taste and it will be delicious your mousse without this funny taste!
  26. Beatriz -2
    2- And if you want to cook the eggs you have to do it in a pan with a boiling water under it will solve your problem if you do not eat raw eggs , it is a good idea for your mousse because it will cook it . You have to stir it all the time to be good.
  27. Jason
    The egg yolk in this recipe does not make it taste like egg at all and the amount of sugar in dark chocolate is only 2.6g / serve so a little bit won't hurt.
  28. Maggie
    For those like me who don,t want to use raw eggs...there is a great sugar free chocolate mousse recipe from Sahil of Headbangers Kitchen ...it is our now go to chocolate mousse and tastes deliscious.....and is so easy to make....at 2 grams of carbs per serving...maybe DD could ask Sahil to put the no sugar chocolate mousse recipe onto here for everyone to see and use? Especially with Christmas around the corner and deserts eaten more!
  29. Karyn
    OMG made this for a dinner party tonight, it is to die for, and i won't feel guilty eating it.
    10/10 for taste and ease.
    Thank you.
  30. Dirk
    We have made a similar version for years, but use the egg whites too. The whites are whisked to peaks and then folded in at step 5. That way you get a true mousse. And, just saying, you have to add in some booze - lifts it a lot.
  31. Melissa
    Ppl if you dont want to eat raw eggs move on..its no biggie other culrures eat it with just sugar..dont panic..just dont eat it if u dont want it stop complaining
  32. Taranjit
    Made this today and it taste amazing!!! Followed the clear instructions wasn't hard to make.. I have a happy husband.. keto diet hasn't been easy for him..
  33. alicia

    Doesn't the chocolate Mousse taste of raw egg yolk? I hate the flavour of raw eggs....isn't there a way to make a custard of them and incorporate?

    There is absolutely no taste of eggs. Zero.

  34. Sally
    This is missing a vital step: you need to whisk the egg whites to stiff peaks and then incorporate at the end, or all you get is a very solid bitter lump. 85% chocolate does sieze more easily as well (No matter how careful you are) so 70%+ may be better for this
    Reply: #35
  35. Danele
    The egg whites are not used in this recipe.

    This is missing a vital step: you need to whisk the egg whites to stiff peaks and then incorporate at the end, or all you get is a very solid bitter lump. 85% chocolate does sieze more easily as well (No matter how careful you are) so 70%+ may be better for this

  36. Amy
    Just made this for Valentine's Day. So good! So good! I used a non-stick pan to SLOWLY melt the chocolate while I whipped the cream. The timing was perfect. Also I almost panicked, when the chocolate seizes up so quickly with the egg yolks, but no worries! Added whipped cream (and a little non-whipped just in case) as is in the instructions and voila, it all turned out!
    IT IS DELICIOUS!! Happy Valentine's Day all.
  37. Diane
    Perhaps the melted chocolate was a bit too hot. You may have cooked the egg yoke.
  38. Tique
    A delicious recipe- easy to make and tastes wonderful. Now found a great recipe for egg yolks.
  39. Susie
    I’d have put the beaten egg whites in. Not sweet enough for my liking.
  40. Susie
    Well, I was looking at the seized up craggy mess, and I thought, my mother used to make a similar mousse and she whipped the egg whites and folded them in, so that what I did. It greatly improves the texture, that’s for sure. More like a mousse, now.
  41. Susie
    What’s wrong with raw eggs?
  42. Shaye
    Unsuccessful. The melted chocolate obviously cooked the egg and mousse was clumpy. Taste not affected but how stupid. Recipe should call for melted choc into cream first then add egg. Very disappointed
  43. Robyn
    When adding the whipped cream to the egg/chocolate mixture the chocolate hardened with seconds leaving the mousse grainy with small chocolate lumps and the recipe was tasteless very disappointed
  44. Sheri
    This is now our favorite dessert! I stir the melted chocolate in with the egg yolks and salt. Once it forms into a ball I gently fold it into the whipped cream. I stir just enough to leave small chunks of chocolate throughout the mixture. I also add about a tsp or so of cacao powder to give a more chocolate color to the mixture before I add the melted chocolate. I use stevia glycerite for the sweetener and sprinkle the top with a few chocolate chips once the mixture is in the cups. All I can say is this dessert hits the spot. Everyone I serve it to loves it!!!
  45. Larisa
    The acidity of the chocolate will kill bacteria and partially cooks proteins in the yolks.
  46. Trbobtch
    I use raw eggs all the time. The difference is, I KNOW where my eggs came from. I know the farm and the farmer. And I know that they don't bleach or otherwise wash the outside of the eggs (just gently dry brush) which keeps the cuticle in tact. The cuticle prevents pathogens from entering the shell. It's 100% impossible to get salmonella from eggs like this. I wash the outside in hot water and a little soap before using raw. Contaminated eggs come from CAFOs where the chickens are packed together and diseased and the eggs are not properly handled after being gathered. It's absolutely ridiculous how we have to know cook our food to death in order to feel safe eating it.
    Reply: #47
  47. Julia
    Hi Trbobtch <--- just figured out your nick too. hahah made me giggle.

    My neighbor has chickens and I buy eggs from her when she has enough - Based on what you said, I am hoping that if I just wash mine off the same way as you do I am good to go. She just sells them to me 'sorta straight from the chicken' so it seems all should still be intact?

    Thanks for your help on that

  48. Shari
    I have family members doing a low carb diet and I made this on Christmas to surprise them with dinner dessert. For those individuals who are not on a low carb diet and do not work with high levels of cacao chocolate, you should clarify that you NEED to add butter into the chocolate when melting it in order to obtain a smooth chocolate mixture that can be incorporated into the eggs to create a smooth batter. If not, as others have noted, it becomes the consistency of frosting and looks like ground meat when mixed into the whipped cream and tastes chunky and horrible. This is what I discovered on Round 2 of making the dessert. Sadly, I did not have enough heavy whipping cream remaining to prepare a full batch and being Christmas, no stores were open in our area and I needed to modify to make a smaller amount. From a taste perspective, it was good if you like dark, less sweet chocolate. If you use more than 75% cacao chocolate for the recipe, please consider this modification.
  49. Karla
    Perfect first time with 65 dark chocolate. Solidified with 82 dark chocolate. Chocolate was cooled both times.
  50. Jenny
    I tried this recipe and had similar problems as many others - the chocolate (80% dark chocolate which was melted and completely cooled) totally seized when the yolks were added, and became a hard, chunky mess. I tried incorporating some whipped cream but it did not loosen it much and large lumps remained. I managed to salvage it by gently re-heating the mix in a double-boiler (hence wasting some of the whipped cream) and regained the smooth texture. I also used the hand mixer on it for about 30 seconds. Then I waited for it to cool (again) and finally incorporated the last of the whipped cream. It wasn't perfect, but after all that effort I was glad it was edible. Every one enjoyed it very much. BUT - I wish I had read all the comments before making this. I especially sympathize with Shari who was making this on Christmas. It's really disappointing when your recipe doesn't work out on such a special occasion and you can't buy ingredients because the stores are closed. I really appreciated her and others' suggestions re: adding butter, and adding egg white. Please administrators - make the necessary changes to this recipe, as it's nearly there - but definitely needs a little tweaking. Thank you! Great site - absolutely love it.
    Reply: #51
  51. Kerry Merritt Team Diet Doctor

    I tried this recipe and had similar problems as many others - the chocolate (80% dark chocolate which was melted and completely cooled) totally seized when the yolks were added, and became a hard, chunky mess. I tried incorporating some whipped cream but it did not loosen it much and large lumps remained. I managed to salvage it by gently re-heating the mix in a double-boiler (hence wasting some of the whipped cream) and regained the smooth texture. I also used the hand mixer on it for about 30 seconds. Then I waited for it to cool (again) and finally incorporated the last of the whipped cream. It wasn't perfect, but after all that effort I was glad it was edible. Every one enjoyed it very much. BUT - I wish I had read all the comments before making this. I especially sympathize with Shari who was making this on Christmas. It's really disappointing when your recipe doesn't work out on such a special occasion and you can't buy ingredients because the stores are closed. I really appreciated her and others' suggestions re: adding butter, and adding egg white. Please administrators - make the necessary changes to this recipe, as it's nearly there - but definitely needs a little tweaking. Thank you! Great site - absolutely love it.

    Thanks, Jenny! I'll pass your message along to our team!

  52. elena.papalexopoulou
    As some commented already use also the egg whites. for 100 grs of chocolate 2 yolks and 2 egg whites. Melt the chocolate and combined with well beaten eggs plus any sweetener you like, then fold gently meringue (egg whites beaten) and finally the whipped cream. This is a solid receipe.

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