This classic, French-style sugar free chocolate mousse is decadently creamy, fluffy and light. It is easy to make and contains only 3 ingredients.
When it comes to recipes, I'm a traditionalist. That's why I based this sugar free mousse on the traditional French mousse de chocolate.
The original recipe is so simple that it only requires two basic ingredients: dark chocolate and eggs. And with a few tweaks, I am bringing you mousse de chocolate, low carb style.
Want more? Take a look at all my creamy keto mousse and pudding recipes.
Why This Recipe Works
So light and airy - Since we are using whipped eggs over heavy cream, the mousse has a fluffy texture and utterly irresistible. My daughter said it's like eating a chocolate cloud!
Deep chocolate flavor - You'll love the rich chocolate flavor of this dessert. It satisfies even the strongest chocolate cravings.
Sugar Free - This is a no sugar mousse, which means my diabetic mother-in-law can enjoy this dessert with the rest of us.
And did I mention how quick and easy it is to make?
Here are the ingredients you will need:
Chocolate - I used unsweetened chocolate with 100% cocoa solids in this recipe. You can also go for a bar of dark chocolate with 90% cocoa solids such as Lindt. The chocolate must be high quality!
Eggs - Must be very fresh, preferably organic, and room temperature. I used 6 medium eggs, but 5 large ones are fine, too.
Sweetener - The mousse in the images is sweetened with Sukrin Fibre Syrup. This is a sugar-free sweetener made with a plant fiber called isomalt-oligosaccharide. I have since made the recipe with allulose, which makes the mousse 100% keto friendly and even fluffier.
See the recipe card for full information on ingredients and quantities.
There are only 4 easy steps to make a sugar-free chocolate mousse:
STEP 1: Melt the chocolate in the microwave or in a non-stick pot over low heat. Stir in the sweetener of your choice. Set aside and let cool to lukewarm.
STEP 2: Separate the eggs and whisk the egg whites in a large mixing bowl with an electric mixer until stiff peaks form.
STEP 3: Stir the egg yolks into the chocolate mixture, then fold in the whipped egg whites.
STEP 4: Spoon the mousse into 6 serving glasses and chill in the fridge until set.
Serve with a dollop of sugar free whipped cream.
#1 Heat the chocolate slowly and gently and remove it from the heat source as soon as it starts melting. If chocolate gets too hot, it can seize.
#2 Taste the mousse before you put it in the fridge to set! We all have a different idea of what perfect sweetness means. Increase the sweetener as required.
As mentioned above, the chocolate you choose will determine how much additional sweetener you need. 5 tablespoons of sugar free syrup or allulose was perfect for unsweetened chocolate. You will need 1-2 tablespoons less sweetener for 90% chocolate and possibly none for sugar free chocolate.
Want a flavor tweak? Add 1 teaspoon of vanilla extract or a pinch of salt to the mousse.
For a grown-up version, add a tablespoon of brandy.
Store sugar free chocolate mousse in the fridge for up to 3 days. I cover each dessert cup with clingfilm. Or, use an airtight container.
This recipe is not suitable for freezing.
Chocolate Mousse FAQs
Eggs that are produced under the Lion Code of Practice are considered safe to eat raw. This is most eggs sold in the supermarket here. If you live in a country where salmonella is still a worry, pasteurise them first.
I have never had a fear of raw eggs and am well-known for tasting my own cookie and cake dough. But this is a call we all need to make for ourselves.
When you add cold ingredients to melted chocolate, it can seize. To fix this, simply add boiling water to the chocolate, 1 teaspoon at a time, while whipping continuously. Once it is smooth again, proceed with the recipe. The secret is to warm chocolate slowly and gently and always use room-temperature eggs.
Yes. You can use liquid stevia drops. Erythritol-based sweeteners also work, although it is essential that you use a powdered version to avoid grittiness.
Here's something I want to try - turning this low carb chocolate mousse into a souffle by baking it for 6-7 minutes at 200C / 400F. I'll keep you posted...
More Sugar Free Mousse Recipes
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Sugar Free Chocolate Mousse Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Melt the chocolate in the microwave or in a non-stick pot over low heat. Stir in the sweetener of your choice, then let cool to lukewarm.
- Separate the eggs and whisk the egg whites until stiff peaks form.
- Stir the egg yolks into the chocolate mixture, then fold in the whipped egg whites.
- Spoon the mixture into 6 serving glasses and chill in the fridge until set.
- Serve with a dollop of whipped cream.