Keto Chocolate Mousse Recipe
Equipment
- Large mixing bowl
- Stand mixer or hand beaters
- Measuring Cups and Spoons
- Can opener (if using coconut milk)
- Refrigerator
Ingredients
- 1½ cups of heavy cream or 1 can of full-fat coconut milk
- ¼ cup of unsweetened cocoa powder
- ¼ cup sweetener of choice (I used a monk fruit blend)
- 1 tbsp of dutch or additional regular cocoa powder (optional)
- ½ tsp of pure vanilla extract (optional)
- ¼ tsp of instant coffee (optional)
Instructions
- Chill the heavy cream or coconut milk along with the mixing bowl for 30 minutes to 1 hour.
- If using coconut milk, separate the thick part at the top of the can and discard the water underneath.
- Use a stand mixer or hand beaters to whip the chilled liquid until stiff peaks form.
- Add cocoa powder, sweetener, and optional ingredients. Whip until a smooth mousse texture is achieved.
- For the richest flavor, add Dutch cocoa and mix it into the mousse.
- Once the desired mousse texture is achieved, serve and enjoy the decadent dessert.
- Cover any leftovers and store in the refrigerator for 2-3 days.