Silky Chocolate Mousse
An airy, deeply chocolatey mousse built on a quick ganache (chocolate melted into hot cream) folded into whipped cream. No raw eggs, no sugar, and it sets in the fridge in about 2 hours.
Nutrition per serving
½ cup- Net carbs
- 3.2g
- Calories
- 270kcal
- Protein
- 3.4g
- Fat
- 27g
- Total carbs
- 14 g
- Fiber
- 2.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (coconut cream): Chilled coconut cream replaces the heavy cream in both the ganache and the whipped part. The mousse is a little softer, with a gentle coconut note under the chocolate.
- Chill the cans of coconut cream overnight so the thick cream separates. Warm ½ cup for the ganache, and whip the remaining 1 cup of cold, thick cream (leave any watery liquid behind) until fluffy and holding soft peaks, 1–2 minutes.
- Fold as usual and chill at least 3 hours; coconut cream sets a little softer than dairy cream.
Mocha: A shot of espresso melted into the ganache deepens the chocolate and gives the mousse a coffee-shop mocha flavor.
- Pour the hot espresso over the chocolate together with the hot cream, then make the ganache as usual.
Peanut butter: Natural peanut butter whisked into the warm ganache for a chocolate-peanut butter cup mousse. It is a little denser and richer.
- Whisk the peanut butter into the ganache straight after the vanilla, while it is still warm, until completely smooth. Cool to barely warm before folding in the whipped cream.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $7.00 for 6 servings ($1.17 each) · how we estimate
Instructions
-
Put the chopped chocolate, powdered erythritol, cocoa powder and salt in a heatproof bowl.
-
Heat ½ cup of the cream in a small saucepan (or the microwave) until it steams and tiny bubbles appear at the edge, about 180°F (82°C). Pour it over the chocolate, leave it alone for 2 minutes, then whisk from the center outward into a smooth, glossy ganache. Stir in the vanilla.
-
Let the ganache cool, stirring now and then, until it feels just barely warm on your lip — about 85–90°F (29–32°C), roughly 15 minutes. Too hot and it melts the whipped cream; too cold and it sets into chocolate flecks.
-
Meanwhile, whip the remaining 1 cup of cold cream to soft peaks: the cream should hold a shape, but the tips should flop over when you lift the whisk.
-
Whisk about a quarter of the whipped cream into the ganache to loosen it. Add the rest in two additions and fold gently with a spatula — cut down through the middle, sweep up the side, turn the bowl — just until no white streaks remain.
-
Spoon into 6 small glasses or ramekins, cover and refrigerate at least 2 hours, until set but still spoonable. Top with a few raspberries if you like.
Tips for success
-
Use powdered erythritol — granulated never fully dissolves in a no-bake dessert. If you notice a slight crunch or cooling aftertaste after a day in the fridge, switch to powdered allulose, which does not recrystallize. - Stop whipping at soft peaks. Stiff cream turns grainy as you fold and gives you a dense, mottled mousse instead of a silky one.
- Prefer the classic French method with whipped egg whites folded in? Use pasteurized eggs, since the whites are never cooked.
Nice to have, not needed
- An instant-read thermometer helps you catch the ganache at 85–90°F (29–32°C) — or dab a little on your lip; it should feel barely warm.
- A hand mixer whips the cream in a minute or two — a whisk works with a few minutes of effort.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold, straight from the fridge.
Prep tip: Portion into small lidded jars for grab-and-go desserts; add the berries just before serving.
Cover and refrigerate up to 3 days. Freezing makes it dense and icy, so it is best kept chilled.
Variations
3 variations, each with its own ingredients and macrosDairy-free (coconut cream)
DietChilled coconut cream replaces the heavy cream in both the ganache and the whipped part. The mousse is a little softer, with a gentle coconut note under the chocolate.
- heavy cream → coconut cream
4.3 g net · 264 kcal · 3.9 g protein · 26 g fat · ≈$1.05 per serving (+1.1 g net carbs vs the original)
Mocha
FlavorA shot of espresso melted into the ganache deepens the chocolate and gives the mousse a coffee-shop mocha flavor.
- + 2 tbsp strong brewed espresso
3.2 g net · 270 kcal · 3.4 g protein · 27 g fat · ≈$1.17 per serving (same net carbs as the original)
Peanut butter
FlavorNatural peanut butter whisked into the warm ganache for a chocolate-peanut butter cup mousse. It is a little denser and richer.
- + ¼ cup natural creamy peanut butter
5.1 g net · 334 kcal · 5.8 g protein · 32 g fat · ≈$1.24 per serving (+1.9 g net carbs vs the original)
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