Classic French Sugar Free Chocolate Mousse
Make this rich, airy sugar free chocolate mousse in minutes. A classic French dessert made keto friendly, low carb, and unbelievably delicious.
Equipment
- Heatproof bowl
- Saucepan
- Electric mixer or hand whisk
- Rubber spatula
- Serving glasses
- Fine mesh sieve (optional but helpful)
Ingredients
- 4 oz ⅔ cup of pure chocolate chips or cocoa solids
- 2 eggs separated
- 1 tablespoon of brandy
- 2 teaspoon heaped whipped cream
- A small amount of grated dark chocolate for garnish
Instructions
- Carefully melt the chocolate in a bowl over a gently bubbling pan of hot water for a maximum of three minutes OR a double boiler OR microwave in 20-second intervals until almost completely melted and then stir until completely melted. (Be careful, I have burnt chocolate in the microwave more than once.)
- Remove from the heat when it is smooth and liquid.
- Separate the egg yolks and whites, being careful to not let any yolk, not even a drop, in the white, which would prevent the whites from beating up light and full.
- Beat the egg yolks quickly into the chocolate while it is still quite warm, and then leave to cool for approximately 15 minutes.
- Now beat the egg whites, not too stiffly (into soft peaks), and fold into the chocolate mixture.
- Spoon the mousse into two stemmed wine glasses, cover with cling film and leave to chill for two hours while it firms up.
- Before serving, pierce the surface of each mousse to allow the brandy to soak into the surface. Then pour a little brandy on each one.
- Top with a blob of the whipped cream, or crème fraîche, and sprinkle with the grated chocolate.
- Dip your spoon into heaven!
Notes
Expert Chef Tips
- Don’t rush the folding—this is where the mousse gets its signature lightness.
- Let the chocolate cool slightly before adding to the yolks to avoid scrambling.
- Use a glass or metal bowl for whipping egg whites (plastic can hold oils which will deflate the whipped egg whites).
- Add a teaspoon of instant espresso to intensify the chocolate flavor.
Secrets From My Kitchen
- I always warm my serving glasses slightly before filling them—helps prevent condensation and keeps the mousse looking elegant.
- A tiny pinch of cinnamon or chili powder can deepen the chocolate flavor without making it spicy.
- If you want restaurant‑style presentation, pipe the mousse into glasses using a pastry bag.
Nutrition
Calories: 399kcalCarbohydrates: 33gProtein: 10gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 168mgSodium: 124mgPotassium: 427mgFiber: 2gSugar: 20gVitamin A: 278IUVitamin C: 0.3mgCalcium: 201mgIron: 2mg
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