This low carb/ keto dark chocolate mousse is an utterly decadent dessert for those of you following a low carb/ketogenic diet and really hits that sweet spot (without the sugar crash), particularly during ‘time of the month’ I’ve found when all I crave is chocolate. You can use a higher percentage chocolate if you fancy and you can add some frozen berries to the mix too if you fancy it.
It’s quick, easy and simple to make and I’ve frozen the recipe before to make keto ice cream so it’s really 2 recipes in 1!
60 g unsalted butter (use 40 if you want it less rich in flavour)
100 g baking chocolate (over 70% percent cocoa)
2 tsp sugar alternative
350 ml Fresh double cream – 120 ml
2 tbsp cocoa powder
a drop of vanilla extract
berries for decoration
In a bain marie melt the butter, honey and chocolate. Then whip the cream and add in the cocoa and vanilla extract and stir. Pour in the butter and chocolate mixture and stir through. Keep whipping until it thickens into a mousse. Pour into a serving glass and refrigerate for an hour or more.
Serve decorated with berries.
Light, tasty and healthy too, I actually prefer it without the sugar substitute so do experiment and refine to your own personal taste!
You can add mint extract instead of vanilla too if you want to switch things up a bit.