Keto Chocolate Mousse - Restaurant Quality

5 from 18 votes

Keto Chocolate Mousse - Restaurant Quality

This keto chocolate mousse recipe is light, fluffy, and creamy. The coffee flavor combined with chocolate makes it a perfect dessert with a touch of class. This is no lazy 3-ingredient hack. It is a restaurant-quality dessert that is still easy to make. Try it and let me know!

Prep Time10

Cook Time1

Total Time11

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: serves

Calories: 208kcal

Author: Matt Dobson

Ingredients

2 teaspoons gelatin
2 tablespoons water cold
1/4 cup water hot
2 tablespoons instant coffee
1/2 cup water hot
1/3 cup Erythritol
2 tablespoons cacao powder
1 teaspoon vanilla extract
1 1/2 cup Heavy Cream
1/2 cup Heavy Cream whipped, to serve

US Customary - Metric

Instructions

In a heatproof jug, place the cold water and sprinkle over the gelatin. Allow to sit for 2 minutes.
2 teaspoons gelatin, 2 tablespoons water
Add the ¼ cup of hot water and stir until dissolved. If you’re left with undissolved gelatin, place the jug into the microwave and heat for 30 seconds, or until the gelatin has dissolved. Set aside to cool.
1/4 cup water
Dissolve the instant coffee in the ½ cup of hot water and set aside to cool.
2 tablespoons instant coffee, 1/2 cup water
In your stand mixer, add the erythritol, cacao and vanilla extract. Using the whisk attachment gently mix the ingredients.
1/3 cup Erythritol, 2 tablespoons cacao powder, 1 teaspoon vanilla extract
Add the cream to the stand mixer and whisk to soft peaks.
1 1/2 cup Heavy Cream
With the mixer on low speed, add the dissolved coffee until it is combined.
Add the gelatin and mix until combined.
Pour the mousse into 8 glasses and set in the fridge for 2 hours.
Serve topped with a dollop of whipped cream and enjoy.
1/2 cup Heavy Cream

Notes

[nutrition-label]

STORING: This mousse can be stored in the fridge for up to 3 days. It is not suitable for freezing.

Nutrition