This chocolate mascarpone mousse will satisfy your most urgent chocolate cravings. The recipe is Keto, sugar free and deliciously creamy.
This post is sponsored by Ricola. All opinions are, as always, my own.
Friends, I've gotta tell you. We all need to #BeMoreSwiss.
Why?
Well, according to the World Happiness Report, Switzerland has been ranked one of the happiest countries on the planet for the past SEVEN years. And the lovely people at Ricola kindly decided to share the secrets of Swiss happiness during a Swisstification Masterclass which I attended last week.
First, a quick background explanation.
Ricola, as you might know, has been making sugar free herbal sweets in the fresh air of the Swiss Alps for over 80 years. The brand has a popular stevia-sweetened range.- The masterclass took place over lunch at the fine dining club Mosimann's in London. Anton Mosimann, of course, is a world-famous Michelin-starred chef, creator of Prince Harry's wedding feast and .... you guessed it, a very happy Swiss citizen.
Ricola, as you might know, has been making sugar free herbal sweets in the fresh air of the Swiss Alps for over 80 years. The brand has a popular stevia-sweetened range.Whilst we worked ourselves through a remarkable lunch, we got the lowdown on Swiss etiquette, wellbeing and cuisine, including these top tips on how to be more Swiss.
Here it goes:
1. Make the most of your surroundings, regardless of the weather! Yup, that means going outside to get some fresh air and new impressions. If there are no mountains nearby, your local park or high street should do 🙂
2. Take to the slopes. I decided that this can be interpreted in a slightly wider sense. I haven't skied since I was a kid and now, in my forties, I'd probably break a leg on the first day. So - to me, this means exercise. Personally, I'm having a yoga phase right now. Namaste.
3. Practice punctuality. Seriously. We don't need the stress of being late and having to rush. Stress is ageing!!!
4. Find your work-life balance. Did you know life expectancy in Switzerland is 83 years?? Hardly anyone in Switzerland claims to be overworked and flexible working hours are the norm. I am prescribing no more overtime, as of right now.
5. Take time to switch off. In Switzerland, the government stipulates that the Swiss must take two weeks of their annual holiday entitlement back to back so that they get a quality break. Incidentally, I'm taking 3 weeks off this summer, so I'm definitely on the right path, ha!
For more top tips on how to Be More Swiss or to take Ricola’s ‘how Swiss are you?’ quiz, visit Ricola.com/BeMoreSwiss.
Time to talk food. Time to talk Swiss chocolate mascarpone mousse!
This recipe is inspired by Anton Mosimann's dessert - a duo of chocolate mousse. Which was not sugar free, but certainly heavenly fluffy, chocolatey and beautifully presented. Check it out in the picture on the right - THAT kind of decoration you've got to leave to the experts!
Since I have already shared with you a low carb chocolate mousse recipe made with egg whites (the classic way), I wanted to try an egg-free mousse version this time.
Mascarpone, an Italian soft cheese, is perfect for making mousse. It has a high fat content, which makes it incredibly creamy. On top of that, it is low in carbs. I'm also using it in these scrumptious and easy Keto tiramisu jars. For this mousse, I simply added whipping cream until I had just the right consistency.
For the vanilla portion, I used a mixture of cream cheese and whipping cream. I'll be honest with you - I had planned on using more mascarpone, but accidentally added chocolate to the whole lot.
Sometimes, having to wing it yields surprisingly positive results. I can report that mascarpone and cream cheese are interchangeable in this recipe. However, mascarpone, due to its higher fat content, stays firm, while cream cheese (half the fat of mascarpone) softens when you whip it. If you cannot source mascarpone, just use cream cheese for the whole lot and make sure you fold the whipped cream in last and do not over-blend.
This mascarpone mousse recipe is very rich and makes 8 heavenly creamy portions.
Because there weren't enough people in the house on the day to eat it all, I ended up turning the leftovers into frozen fat bombs. I just filled the mousse into a couple of ice cube trays - equally delicious!
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Swiss chocolate mascarpone mousse
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the chocolate mascarpone mousse
- 250 g / 8.8 oz mascarpone
- 250 g / 8.8 oz double/heavy cream
- 4 tbsp unsweetened cocoa powder
- 4 tbsp powdered erythritol
For the vanilla mousse
- 100 g / 3.5 oz cream cheese
- 100 g / 3.5 oz double/heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered erythritol
Instructions
- Put all ingredients for the chocolate mascarpone mousse in a blender or bowl. Blend or whisk with an electric mixer until well combined and the whipping cream starts to thicken. Stop when you have a creamy consistency. Do not over-mix!
- Now whisk the whipping cream for the vanilla mousse, adding the cream cheese, vanilla extract and powdered sweetener last.
- Fill chocolate mousse into serving glasses, dolloping the vanilla mousse on top. Swirl with a knife until you have a marble effect.
- Serve straight away or refrigerate until serving
Notes
Nutrition
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gjeanieg says
Thank you for this, Katrin! I needed something sweet “right now”, so I took your recipe as a jumping off point. I took equal parts of mascarpone and heavy whipping cream and added a little bit of flavoring: vanilla, instant coffee, and cinnamon. Whipped it all up (in literally two minutes) and I’m set for the next several days. This recipe is definitely a keeper, as I can see all kinds of other possibilities for flavors… like peanut butter. 🙂
JT says
Hi, for the Vanilla mousse I am not sure at which point (what consistancy) I should stop whisking the cream before adding in the rest of the ingredients....should I first whisk the cream into soft peaks?
Katrin Nürnberger says
Yes, I would whisk it to soft peaks, then add the cream cheese. Or, if your cream cheese is very hard, whisk it until it's smooth in a separate bowl first, and then combine it with the whipped cream.
JT says
Hi, Thank you for the tip. I've made it & was very delicious! I am wondering if the chocoloate mouse can also be made with unsweetened chocolate (melted & cooled) instead of cocoa powder? If so, should I use more or less of the melted chocolate?
Katrin Nürnberger says
I think you could give it a try with chocolate, but it will become much firmer, maybe almost like a praline.
Diane says
Could I use 35% whipping cream? I'm in Canada and I don't know what double cream is.
Katrin Nürnberger says
Yes, that's perfect.
Sonia says
Could you use granulated erythritol or gold sukrin which I have at home? I also have gold sukrin liquid sweetener.
Thanks for the amazing recipes, they are amazing!
Katrin Nürnberger says
You can use granulated sweetener, but you'll probably be able to taste a tiny crunch here and there. It's just better with powdered. Whenever I run out of powdered sweetener, I just powder my own in a food processor. Just don't open the lid too quickly and wait for it settle (otherwise it's like a little snowstorm!)
Jennifer Fry says
This was insanely delicious!! It was silky perfection!
Pamela says
I loved this recipe! I don't like sweets but crave chocolate every once and a while, and so I made this recipe. Many keto recipes are not that great, but I love this one...and its great for non-keto dieters too! Thank you!!
Diane Phillips says
We like this recipe a lot.
Cris says
It was wonderful!! Family of 4...we reached enjoyed it greatly!!
Katrin Nürnberger says
So glad you all liked it!!
Sally Manton says
Do you use whipping cream or double cream?
Katrin says
Hi Sally, sorry if that wasn't clear. I'm using double cream which I then whip.
Debbie says
Made this using Swerve. The only thing better then this mousse, is this mousse in the freezer! Can't wait to experiment with some different flavours.
Katrin says
Yes, I bet it makes a yummy ice cream!
Valerie says
Wow! That was great! I licked the bowl and it's all I can think about. My vanilla didnt set up like the chocolate but I think I may not have put in the same amount of cream as cheese. I am usually really sensitive to sugar substitutes but with this I couldn't tell.
Katrin says
I'm famous in my house for licking the bowl, so I"m with you all the way there 😉
JoAnn says
Just made this and it was super quick and easy. I added powered espresso to the chocolate mousse and it is fabulous!! Thanks for sharing!!
Katrin says
Espresso would give this a nice kick. Yum!
Mary Ann Roche says
OMG Just made this and it is so goooood!!!!!!! Thank you.
Katrin says
Glad you liked it!!! 😉
Valerie says
Just to double check, can I use stevia instead of erythritol?
Katrin says
Sure you can. Just use the equivalent amount if you use drops. Also, some granulated stevia is twice as sweet as sugar (erythritol and sugar are 1:1), so check before using!
Eliza says
Have you tried freezing it? I was thinking I could thaw it slowly in the fridge, and the have fresh mousse..
Katrin says
I haven't tried it, but think it should work! If you eat it slightly early, it might be a most delicious semifreddo 🙂
Amanda Shaw says
How much exactly is a serving?
Katrin says
It's around 100g (if you make 8 portions) or 120g if you divide into 6 portions.
Randy says
Hi Katrin,
I counted very different nutrition facts per serving;
chocolate mousse (per serving, 8 servings out above totals).
Calories - 236
Carbs - 5 grams
Fat - 22.3 grams
Proteins - 4.7 grams
Katrin says
Thanks for your comment. Hard to say where the discrepancy comes from in this case. Maybe your mascarpone had a lower fat content which then caused the carbs to go up by 1 gram? The thing is, the nutrition of food can vary slightly from product to product. I use the nutrition calculator on a website called sparkspeople.com. It allows you to enter the nutrition values of specific products.
Kelly says
How long would this last on the fridge?
Katrin says
Definitely a few days. 🙂
Shirley says
This recipe was easy to make and tasted great. I used a stand mixer and made the vanilla mousse first so I did not have to rinse the bowl before making the chocolate mousse.I powdered some granulated Lakanto monkfruit and the sweetness was perfect. Could have probably eaten a lot, but stuck to 1/8 for today! Thank you for your recipes.
Katrin says
Good thinking on making the vanilla mousse first!!! Glad you liked it 🙂