Keto Chocolate Espresso Mousse

Ahh, mousse. Chocolate Mousse has always been one of my absolute favourite things on the planet. I wish I could hug the original inventor for such a beautiful creation, haha.

Just yesterday I was talking about my hatred towards icing. I don't know about you guys but I have NEVER been a big icing fan. Honestly I kind of despise the stuff. Unless it's made with cream cheese or isn't overly sweet..then I don't want it.

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The amount of people that agreed with me was astounding. I started to question why icing was even a thing at all! But I digress.

I still top my cupcakes with loads of icing (although I refuse to make regular buttercream, it's always cream cheese frosting or at least partially cream cheese based).

I can't lie, I just like the look of it. It's pretty and you can change the colour to make it fit whatever you are creating.. So as much as I hate it.. I guess it's still acceptable.

I begrudgingly removed the blobs of it from my birthday cake each year without complaining. I'd simply eat the center…

Are you wondering where I'm going with this? Because me too. It's 6:30am and I'm honestly still half asleep.

SO MY POINT IS. I discovered CHOCOLATE MOUSSE CAKE years later or what we called it, “Tuxedo Cake” when I was allowed to pick my cake one year from Costco.

This cake changed my life. No lie. I straight-up thought “WHAT IS THIS AMAZING ICING THAT I ACTUALLY LIKE??”.

Turns out it was mousse. Chocolate Mousse, Vanilla Mousse and more chocolate. Those layers were heavenly. Mousse is great because it has this nice, light sweetness to it that isn't over-bearing. It's also silky smooth making it extremely easy to inhale in a minute.

Ever since that cake, I've asked for Chocolate Mousse Cake for every single birthday up until this year (tried to be different and try a Feraro Roche Cake but I missed my mousse).

So when I decided I'd eat low carb more often, I knew that meant not eating my precious chocolate mousse as often. (Did I mention when I wasn't eating my cake I'd also buy the instant mousse powder from the store and make bowls of it all for myself? Ya..I had an addiction, bad).

BUT THEN, you know what I discovered? Mousse is really easy to make. Even low carb chocolate mousse.

Even this Keto Chocolate Espresso Mousse.

I didn't have to feel limited anymore because mousse is totally doable on a ketogenic diet.

This Keto Chocolate Espresso Mousse I made yesterday was actually completely random and un-planned (let's be honest, most of my recipes are). But I had asked my Mom what she thought an easy recipe was I could share with you guys today, because…

I'm in the process of writing a recipe book and my days are devoted to baking for that so at 8pm last night, the last thing I felt like making was a complicated dessert… and..
I get complaints that my desserts are too complicated, which sometimes frustrates me because it's hard to bake with less ingredients when you're baking keto and you REALLY want things to taste good. I always tell people you can make a cake without half these ingredients, but it will taste half as good, lol. There's a reason my recipes are longer. BUT sometimes I get it, I like things that are easy too, so this one is for you guys. Even you, person with minimal baking skills who is known to burn eggs and will tell me they love what I bake but “could never make that”, this recipe is for YOU. I promise you can do it.

So yes, I ended up choosing to make Keto Chocolate Espresso Mousse. And yes, espresso because when you never sleep like me (seriously, someone teach me to know when to stop working), you need caffeine, even in your desserts.

This is super tasty too and at just 269 calories a serving, You could easily eat a double portion for breakfast. (Not that I do this or am condoning this in anyway………..)

Just know I lied a bit in the photo of this Keto Chocolate Espresso Mousse.. that was a double portion. My glasses were just too dang tall for a single portion and it looked weird so I couldn't help it. I'm sorry.

Anyways, this has been the longest rant about the easiest mousse recipe.

I'm not sure why I felt this was necessary and I apologize to all the readers who are going to comment “we don't need your whole life story, just the recipe” but sometimes my brain just feels the need to spit out all my thoughts at once.

Honestly, I work from home, I bake over 12 hours a day and don't get out much so you're just going to have to accept it. I'll be better in my next post.

Or press the Jump To Recipe Button, idk, totally up to you. lol.

I hope you enjoy this Keto Espresso Mousse Recipe more than my ranting.

Tools I Used To Make Keto Chocolate Espresso Mousse

Hand Held Mixer – I like this one.
Spatula
Metal Mixing Bowl – great for making whipped cream because they stay cold longer after being chilled.
Small Glass Bowls
Microwave – (see tips if you don't have one/don't wish to use one)
Serving Glasses

Ingredients In Keto Chocolate Espresso Mousse

Heavy Cream
Powdered Monkfruit/Erythritol Sweetener – My absolute favourite sweetener to use in no-bake keto desserts for it's great taste and ability to blend into anything. You can use another other powdered sweetener such as Swerve if you do not have it.
Vanilla Extract
Stevia Sweetened Chocolate Chips – I use the Krisda brand here in Canada but Choczero Chocolate Chips, Lily's Chocolate Chips or even 85-90% Dark Chocolate are all great alternatives.
Water
Instant Espresso – I use the Nescafé Espresso
Gelatin – I'm in Canada so I use the Organika brand but you can use the Vital Peptides brand of beef gelatin if you are located in the US!

Tips For Making Low Carb, Gluten Free Keto Chocolate Espresso Mousse

Make sure you chill the bowl you're going to be whipping your cream in ahead of time for best results. Metal bowls work great by staying cold longer after being chilled. You can even chill the beaters you will be using. This is a trick my grandma taught us!
If you aren't a fan of microwaves or don't wish to use one, you can eat the water for the espresso in a small saucepan. Do the same for the heavy cream as well.
For the chocolate in this recipe, feel free to use any low carb chocolate that you prefer the taste of.
You can change the flavour of this mousse easily by leaving out the espresso and adding different extracts if you want a twist! Chocolate mint and chocolate orange are two other great flavours.

How To Store Keto Espresso Mousse

Store this mousse in the fridge in bowls, covered with saran wrap for up to 4 days.

Can You Freeze Keto Chocolate Mousse?

Yes, technically you can freeze mousse! You can keep it in your freezer for ~2 months. Store it in and airtight container, leaving 1-inch at the top for expansion.

Remove it and place it in the fridge to thaw until it's soft again, then transfer to serving bowls.

Keto Chocolate Espresso Mousse Recipe

Serves: ~4

Ingredients:

1 cup heavy cream, cold, 250ml
1/4 cup powdered monkfruit/erythritol sweetener, 48g
1 tsp vanilla extract
3 1/2 tbsp stevia sweetened chocolate chips, 50g
40ml water
1/4 tsp instant espresso
2 tbsp heavy cream, separate, hot, 30ml
1/2 tsp gelatin powder
grated dark chocolate and/or fruit for topping (optional)

Directions:

In a small, microwavable bowl, add the chocolate chips.
Heat the 40ml of water in the microwave until very hot but not boiling.
Stir the 1/4 tsp espresso into the water then pour that over your chocolate chips.
Stir with a spoon until the chocolate chips are melted and everything is smooth (you may need to pop this back in the microwave for a second just to get everything fully melted). Let this mixture cool a bit while you follow the rest of the steps.
In a large, chilled bowl, whip the cream until it starts to thicken slightly.
Add the powdered monkfruit/erythritol sweetener and vanilla extract and whip again until stiff peaks can be formed. Reserve about 4 tbsp whipped cream for topping (Optional).
In another small bowl, heat up the 2 tbsp heavy cream in the microwave until hot.
Stir in the gelatin until it dissolves.
Then add this mixture along with the espresso/chocolate mixture from earlier to the whipped cream and immediately whip well until smooth and combined.
Spoon the mixture neatly into serving glasses and chill for at least an hour.
Top with the reserved whipped cream, shaved dark chocolate and a cherry or another piece of low carb fruit if you wish. Enjoy your Keto Chocolate Espresso Mousse!

Nutrition for 1/4th of recipe (~ 1/2 cup): 269 calories | 30.9g fat | 3.6g NET carbs | 0.9g protein | 4.4g fiber

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Keto Chocolate Espresso Mousse

Prep Time10 mins

Refrigeration Time1 hr

Total Time1 hr 10 mins

Course: Dessert, Snack

Keyword: keto chocolate mousse, keto espresso chocolate mousse, keto mousse

Servings: bowls of mousse

Calories: 269kcal

Ingredients

1 cup heavy cream cold, 250ml
1/4 cup powdered monkfruit/erythritol sweetener 48g
1 tsp vanilla extract
3 1/2 tbsp stevia sweetened chocolate chips 50g
40 ml water
1/4 tsp instant espresso
2 tbsp heavy cream separate, hot, 30ml
1/2 tsp gelatin powder
grated dark chocolate and/or fruit for topping optional

Instructions

In a small, microwavable bowl, add the chocolate chips.
Heat the 40ml of water in the microwave until very hot but not boiling.
Stir the 1/4 tsp espresso into the water then pour that over your chocolate chips.
Stir with a spoon until the chocolate chips are melted and everything is smooth (you may need to pop this back in the microwave for a second just to get everything fully melted). Let this mixture cool a bit while you follow the rest of the steps.
In a large, chilled bowl, whip the cream until it starts to thicken slightly.
Add the powdered monkfruit/erythritol sweetener and vanilla extract and whip again until stiff peaks can be formed. Reserve about 4 tbsp whipped cream for topping (Optional).
In another small bowl, heat up the 2 tbsp heavy cream in the microwave until hot.
Stir in the gelatin until it dissolves.
Then add this mixture along with the espresso/chocolate mixture from earlier to the whipped cream and immediately whip well until smooth and combined.
Spoon the mixture neatly into serving glasses and chill for at least an hour.
Top with the reserved whipped cream, shaved dark chocolate and a cherry or another piece of low carb fruit if you wish. Enjoy your Keto Chocolate Espresso Mousse!

Notes

Ingredients Links

Powdered Monkfruit/Erythritol Sweetener - My absolute favourite sweetener to use in no-bake keto desserts for it's great taste and ability to blend into anything. You can use another other powdered sweetener such as Swerve if you do not have it.
Vanilla Extract
Stevia Sweetened Chocolate Chips - I use the Krisda brand here in Canada but Choczero Chocolate Chips, Lily's Chocolate Chips or even 85-90% Dark Chocolate are all great alternatives.
Instant Espresso - I use the Nescafé Espresso
Gelatin - I'm in Canada so I use the Organika brand but you can use the Vital Peptides brand of beef gelatin if you are located in the US!

Tips For Making Low Carb, Gluten Free Keto Chocolate Espresso Mousse

Make sure you chill the bowl you're going to be whipping your cream in ahead of time for best results. Metal bowls work great by staying cold longer after being chilled. You can even chill the beaters you will be using. This is a trick my grandma taught us!
If you aren't a fan of microwaves or don't wish to use one, you can eat the water for the espresso in a small saucepan. Do the same for the heavy cream as well.
For the chocolate in this recipe, feel free to use any low carb chocolate that you prefer the taste of.
You can change the flavour of this mousse easily by leaving out the espresso and adding different extracts if you want a twist! Chocolate mint and chocolate orange are two other great flavours.
Store this mousse in the fridge in bowls, covered with saran wrap for up to 4 days.