The Ultimate Low Carb Chocolate Mousse
- 10 ounces heavy cream
- 3 egg whites
- Cream of tartar
- 1 bar extra dark chocolate or chocolate chips – 3.15oz total
- (Extra for garnish optional)
- 1/4 cup granulated sweetener. I use monkfruit
- 1/4 tsp vanilla or peppermint extract
Break chocolate bar into small pieces in a bowl, placing over a pot of boiling water to create a double boiler. Melt slowly over steady heat. Set aside once fully melted.
Whip egg whites until foamy and white, then slowly add sweetener. Whip on high for 2 minutes until medium peaks.
While egg whites are whipping, measure out heavy cream into a mixing bowl, making sure it is very cold. You will get the most volume from cold cream. As soon as egg whites are finished, transfer cream to mixer and whip until soft peaks. This happens quickly, so be sure to watch it or you’ll end up with butter.
Mix extract into melted chocolate and pour into egg whites, folding quickly to combine. You will want to make sure your chocolate has time to cool slightly, or it will deflate your whites. Fold together until few streaks remain.
Scoop about 1/2 cup of whipped cream out and set aside for garnish, if desired. Fold whipped cream into chocolate mixture, using care not to overmix and deflate. This is best achieved by adding in 1/3’s until fully combined.
Transfer mixture to large bowl or individual servings, wrapping tightly with plastic wrap on top. Chill for one hour before serving. Garnish with reserved whipped cream, shaved chocolate, or slivered almonds.
o big or go home! I live by this motto. Especially when I packed up my clothes clothes, hopped on a plane and decided that “home” was now 1700 miles away, in Orlando.
Culinary school beckoned me.
Looking to become the next Julia Child, I decided it was time to learn what those French foodies knew that I didn’t. Enter Le Cordon Bleu. My program was 15 months of nonstop cheffing, and one of my most memorable recipes to this day was chocolate mousse. I don’t know why it stuck with me, but it did.
That first taste of that silky, rich chocolate mousse was mind-altering, and it’s been a staple for the last 8 years of my life. In fact, if my mom isn’t begging me for fresh lemon curd, she’s asking for this mousse. But a low carb chocolate mousse? She’s gonna lose her little chocolate mind when I make it for her again, this time sans sugar and carbs!
Now, whatever chocolate you choose is fine with me. I am a Ghirardelli chocoholic, so I went with the 86 dark. 90 is equally delicious. For an even lower carb count, use some Lily’s chips sweetened with stevia. You do you, boo boo.
Whatever you do, STOP making that nonsense with the sugar-free jello and heavy cream. It’s not what a low carb chocolate mousse should be. It’s chemical warfare and it’s not even that good. Trust me. I’ve done it in a moment of weakness and was horrendously disappointed. And that’s also why we have this recipe here now.
Whether you go peppermint or vanilla, this is a flavor-packed, chocolate EXTRAVAGANZA and one you’ll wanna keep on heavy (whipping) rotation. Make it part of your meal prep. You’ll be glad you did.