I am not a food blogger and don’t usually write paragraphs of information on my recipe ventures, but sometimes I do give some TIPS to ensure that your keto recipe comes out perfectly. So, before jumping to the recipe please read the information below.
This Keto Blender Chocolate Mousse is a sure way to fix your deepest chocolate craving! And, I bet that if you are a keto-dessert lover, you’ll have all of the ingredients for this Keto Blender Chocolate Mousse on hand. I know I do because eggs are a staple in our house, as well as cream, butter and the Lindt dark chocolate. Fran uses the Lindt dark chocolate in his famous Fran’s Keto Mousse.
Making this chocolate mousse is quick, easy and making it in the blender gives it a beautiful aerated, light chocolate mousse texture.
Instead of adding the cream, butter and coconut milk to a pan on the stove, I sometimes simply heat it in the microwave. Just as it begins to boil you should remove it and set aside.
If you don’t have a blender, you’re going to have to put in some elbow grease with a hand blender, but that’s okay, it works equally well.
I use 85% Lindt Dark Chocolate. You want to use good quality chocolate to make the perfect mousse. Although I haven’t made mine with espresso powder (because I tend to have the chocolate mousse at night and try to avoid caffeine after 2 pm) it is well known that espresso powder enhances to taste of chocolate.
Concerned about raw eggs?
It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens. If you are concerned about eating raw eggs, you can use pasteurised eggs for this recipe.
- 1/2 cup Whipping Cream or coconut milk
- 1/2 cup Unsweetened Almond
- 1/4 cup Butter
- 60 grams Lindt Dark Chocolate 85%
- 2 tbsp Cocoa Powder
- 1/4 cup Erythritol
- 1/2 tsp Espresso powder Optional
- 2 large Free Range Eggs
- Using a small pot on the stovetop, or an ovenproof dish in the microwave, combine cream, coconut milk and butter. As it starts to boil remove from the heat/microwave.
- Using a blender, combined chocolate, cocoa powder, sweetener, and espresso powder. Pulse a few times to combine.
- Pour in the cream mixture and blend until smooth.
- Add eggs and blend the mixture until smooth.
- Pour into 4 dessert cups and chill in the fridge for at least an hour.