Keto Chocolate Espresso Mousse

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Prep Time10

Refrigeration Time1

Total Time1 10

Course: Dessert, Snack

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

Servings: bowls of mousse

Calories: 269kcal

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!

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!

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.