I make it in the food processor. Topped with keto whipped cream and dusted with cocoa powder, it’s a delightful treat. This mousse is delicious! It’s creamy, has a good chocolate flavor, and is not too sweet. Happily, it’s also easy to make. You simply add the four ingredients to the food processor and process them for one minute. That’s it! Admittedly, it’s a departure from classic mousse recipes, which typically contain melted chocolate, eggs, heavy cream, and sugar. So, much like this avocado chocolate mouse, this recipe is an interpretation - but a very good one indeed.
Ingredients
Instructions
Recipe Card
Heavy whipping cream: Make sure the package says “heavy whipping cream.” Other types of cream might be lower in fat and will not work. Sweetener: I use stevia glycerite to equal 2 ½ tablespoons of sugar. You can use a powdered sweetener instead. But make sure it’s powdered, not just granulated, or the texture of the mousse will be grainy. Cocoa powder: It’s best to use Dutch-processed cocoa powder (treated with alkali). It is darker and less acidic than natural cocoa powder. Brandy: I like to enhance the flavor of this mousse with just a tablespoon of brandy. That’s less than a teaspoon per serving. You can replace the brandy with vanilla extract, as shown in the photo above.
Place the ingredients in your food processor’s bowl. Process them on low for a few seconds, then on high for about one minute until the mixture thickens into mousse. If desired, top the mousse with a dollop of keto whipped cream before serving. If you’d like to be fancy, top it with a dollop of keto whipped cream and dust it with unsweetened cocoa powder. This mousse makes an excellent dip for fresh strawberries: You can also use it as a frosting or as a cheesecake topping. I sometimes use it to frost almond flour chocolate cake, coconut flour cake, or keto cupcakes. It makes the perfect topping for keto cheesecake:
