Make this quick, easy, and super delicious Keto chocolate mocha cheesecake mousse when your sweet tooth comes-a-calling. You’ll be so surprised at how satisfying this rich this mousse tastes, that you won’t need any cheat meals/desserts to get you through.
This seriously has to be the easiest low carb dessert out there!
5 ingredients in 5 minutes and can enjoy a cup of delicious mousse.
And unlike many “diet” desserts that lack richness, this one is full of flavor, wonderful texture and is surprisingly satiating.
On that note, if you’re counting your macros (find out how to in this guide), and you’re looking to sneak in more fat into your daily counts- then you can use this recipe in lieu of fat bombs. With 21 grams of fat and only 3 net carbs per serving- it’s da keto bomb!
Before we get to the recipe, let’s go over some basics and I’ll give you tips on how to whip up the perfect mousse (puns included!).
What is Chocolate Mousse?
Chocolate mousse is a dish that originated in France and is traditionally served as a dessert. It’s made into a fluffy and smooth texture by whipping egg white, cream, chocolate, sugar, and other flavorings together.
And it’s usually served chilled.
In the recipe below, I have simplified it a bit and have removed the need for the egg, without sacrificing the texture.
Tips on How to Make the Perfect Mousse
If this is your first time making mousse or your 20th, the tips below will help you whip up the perfect fluffy textured, egg-free mousse- in a jiffy!
1. Don’t overwhip.
The amount of whip you add to your cream will either make or break your mousse. If you don’t whip it enough, it will runny and soupy, if you whip it too much and it will start to separate and take on a grainy texture.
It is as important to know when to continue as it is when to stop.
The secret to attaining the perfect consistency mousse is to whip it until peaks form and then stop.
If you do over whip, hope is not lost! To fix grainy mouse, just add in a few tablespoons of fresh (chilled) cream and re-whip. Your cream will start to come together again.
2. Work with chilled ingredients
Working with chilled ingredients will really help give the mousse it’s fluffy and velvety texture. To yield the best results make sure your ingredients have been chilled for a minimum of 24 hours before you make it.
Take them straight out of the fridge and make your mousse without too much delay.
3. Chill your bowl
Working with a chilled bowl along with chilled ingredients will yield even fluffier mousse.
If you’re not able to chill your bowl for 24 hours, just pop it into the freezer for 30 minutes and you’re golden!
4. Use Heavy Whipping Cream
It might be confusing which cream to use when making whipping cream. To make mousse that has the best texture, use heavy whipping cream.
Heavy whipping cream has a higher fat content compared to the other creams, which is needed for the mousse to get a firm set.
5. Refrigerate the leftovers (if you have any!)
If you haven’t gobbled down every last inch of your mousse, you can save your leftovers in the fridge. Store in an airtight container for up to 3-4 days in your fridge- and it should stay set.
- 1/2 cup full-fat cream cheese
- 1 cup full cream
- 2 tbsp stevia
- 3 tbsp cocoa
- 1 tsp instant coffee
- (optional: a pinch of salt)
- In a bowl, add softened cream cheese (works well if you cut them in small cubes, see pictures above). Use an electric mixer on medium/low speed and mix until light and fluffy
- Switch your mixer to low speed and slowly add heavy cream. Add a little at a time until all the cream is in the cream cheese mixture.
- Add in cocoa, stevia, and instant coffee (and salt) and mix until everything is incorporated (on low speed).
- Switch the mixer to high speed and pulse for 1 minute or 2 or until your mousse forms soft peaks (see tips above).
- Serve immediately (or chill in the fridge for 1 hour for even firmer mousse consistency)
- For a fancier serving option, add the mousse into a piping bag (the kind you ice cakes with) and attach the cap and pipe the mousse into your serving glass with a circular motion. I used this pipping kit to make the mousse look fancier. It's not hard at all- super easy in fact!
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Amount Per Serving: Calories: 209Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 71mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 5gProtein: 3g
Tips on garnishing and how to serve your mousse, like in my pictures!
If you want to fancy up your mousse to serve, you can add some nice garnishings to it. Here’s a list of complementary garnishings for this keto chocolate mocha cream cheese mousse.
- a sprig or two of mint
- chocolate chips
- chocolate shavings
- sliced strawberry
- cocoa nibs
- a stick of cinnamon
How to Pipe your Mocha
I used this cake piping kit from amazon to pipe my mousse into the glass cups. I am not a skilled cake decorator so I wasn’t sure how it would turn out. But I have to say that you cannot mess it up!
It’s so easy!
Anyone can do this- and you’ll be super proud of your fancy dessert. And you’ll enjoy indulging in this fancy mousse that much more!
To pipe: Spoon in your chilled mousse into the piping bag, cut a small hole at the bottom of the bag (so mousse can be squeeze out), and then add on your favorite attachment.
Using a circling motion (clockwise like your the dials of a clock), pipe the mousse into the glass until you’ve reached the top!
Fancy and Keto-friendly mousse you’ll be proud to enjoy.
Give it a try!
Hope you enjoyed this easy keto mousse recipe.