A chocolate mousse is a divine, easy to make dessert that will definitely please every sweet tooth person. It only takes a few minutes to prepare, and the ingredients are very easy to find. We will also present a chocolate mousse keto version for anyone on a keto diet.
Chocolate Mousse origin
Sweet mousse recipes first appeared in 1768, and as the name suggests, they come from France. Mousse actually means foamy, and the desserts are called like that because we incorporate air bubbles to give them that airy feeling while consumed.
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Chocolate Mousse Keto
This chocolate mousse keto recipe is an alternative for people that do not eat carbs. It requires only a few ingredients, and the result will amaze you. In a bowl place, 400 ml of coconut cream (must be placed in the fridge the previous night), 1.5 tbsp of powdered sweetener and whisk until thick. Now, add 2 tbsp of unsweetened cocoa powder and whisk again for about 1-2 minutes or until the mixture is thick and foamy. Pour the mousse in serving bowls and put them in the fridge for an hour to set.
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Although it might seem that you will need lots of utensils, the truth is that this recipe requires only a few things. So, you will need a pot and a small bowl for the Bain-marie, a hand mixer, a bowl, a silicone spatula, a pastry bag, and serving bowls or small glasses.
Editor’s choice (hand mixer, silicone spatula, pastry bag, serving bowls)
Serves: 4 Prep Time: 2 Minutes Cooking Time: 13 Minutes 13 Minutes
Nutrition facts: 570 calories 50 grams fat
- 330 grams heavy whipped cream, 35% fat
- 200 grams chocolate couverture
- 1 and 1/2 tsp vanilla extrac
- Prepare the Bain-marie by boiling water in a big pot over low heat.
- While waiting for the water to boil, chop the chocolate in small pieces and place it in a small bowl.
- Put the small bowl with the chocolate over the big pot with the boiling water and stir with a silicone spatula until the chocolate melts. Be careful not to let the small bowl touch the water, and also to not let the chocolate to burn.
- Once you see that the chocolate melts, remove from heat and keep stirring until there are no pieces of chocolate left.
- Now, in a big bowl, pour the heavy whipped cream (should be cold), and beat with a hand mixer until you reach stiffed peaks.
- Place the chocolate in the bowl with the cream and mix with the silicone spatula using quick, but gentle folding moves. This way, the air bubbles will remain in the mixture.
- Then, pour the mixture in a pastry bag and fill the serving bowls or glasses.
- You can either serve immediately or keep in the fridge.
*Disclaimer: Calories and fat content are subject to change depending on the ingredients used. Different brands might have different nutritional values.
- Be careful not to over-mix the whipped cream as it will become butter.
- If you wish to keep the chocolate mousse in the fridge, you will need to use plastic wrap in order to shield the serving bowl or glass.