A rich, fluffy dark chocolate mousse made super simple with only four ingredients. And it just happens to be sugar-free, so it’ll make you feel good!
I’ve been on a quest for the perfect mousse. As you probably know, I’ve been in love with chocolate avocado mousse for ages. But the other day, I realized I’d never made LEGIT French chocolate mousse — the kind with eggs and cream!
We had family scheduled to come into town (for the first time!!!) so I thought it’d be the perfect opportunity to experiment with mousse. The first try was delicious, but oddly lumpy. I made a second batch and it was perfect! We enjoyed both batches with our family and everyone agreed the second try was phenomenal.
It’s incredibly fluffy and smooth, just like French mousse should be. The flavor is super rich and chocolatey, and I love eating it with the whipped cream on top because it perfectly balances out the intensity of the chocolate. And on that note, you should know that the level of sweetness / richness of this mousse is totally up to you! Since pure dark chocolate is what sweetens this, you can change the sweetness based on the cacao content of the chocolate. Here, I used 70% Lily’s chocolate, but a 55% cacao chocolate would make it sweeter, or an 85% could make it even darker — you choose.
To make this mousse truly classic, we use eggs–egg yolks in the chocolate mixture, and whipped egg whites folded in. It makes the texture LUSCIOUS!! You can’t skip the eggs 😉 If you are dairy-free you might try subbing full-fat coconut cream for the heavy cream, but I can’t guarantee the results.
I hope you enjoy this super special, scrumptious mousse. Share with all the friends and loved ones you can now see!!!
P.S. if you want a little tutorial for this recipe, check out the 25-second video I made here.
Sugar-Free Chocolate Mousse (4 ingredients!)
- Yield: 4–6 servings 1x
Ingredients
- 6 oz dark chocolate (you choose the sweetness level! I did a mix of Lily’s 70% cacao and 85% for a super dark chocolate mousse, but you could also do both 70% or even half 55%)
- 3 tablespoons salted or unsalted grass-fed butter
- 3 large eggs, cold
- 1 cup organic heavy cream
Instructions
- Chop up the dark chocolate and place in a heatproof bowl with the butter. Bring a large saucepan of 1 inch of water to a simmer. Place the bowl of chocolate & butter on top of it (make sure it doesn’t touch the water). Stir the chocolate continually until just melted, then remove from heat and let cool 5 minutes.
- Separate your egg whites and yolks into 2 bowls. Once the chocolate has cooled a bit, whisk in the egg yolks BRIEFLY, just to combine.
- Whip the egg whites using an electric mixer until medium peaks form (they should hold their shape a bit, but not be super stiff). Gently fold the egg whites into the chocolate just until combined. FOLD don’t mix, because we want to keep all those air bubbles.
- Clean your bowl and beaters, then whip the heavy cream until soft-medium peaks form. You can make it almost as stiff as the egg whites.
- Gently fold half of the whipped cream into the mousse and fold just until incorporated. (Place the remaining whipped cream in the fridge for later).
- Scoop the mousse into 4-6 ramekins or small bowls. Cover and place in the fridge for 2 hours to chill.
- Top with the remaining whipped cream and ENJOY!!!! Store any leftovers in the fridge and let sit out on the counter about 15 minutes before eating for best texture.
