My 5 ingredient chocolate mascarpone mousse satisfies your most urgent chocolate cravings. It is a creamy keto mascarpone mousse that you can make in only 10 minutes.
This mascarpone mousse recipe is quick and easy - and you would never guess it's sugar-free! With a dreamy chocolate and vanilla swirl, it is impressive enough to serve at a dinner party.
Mascarpone, an Italian soft cheese, is perfect for keto desserts. It has a high fat content, which makes it incredibly creamy. On top of that, it is low in carbs.
Popular keto mascarpone recipes on my website include this keto tiramisu, my strawberry mascarpone tart and these cocoa fat bombs.
This chocolate mascarpone mousse is a wonderful egg-free alternative to my classic sugar free chocolate mousse, which is made the "French way", with whipped egg whites.
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The Inspiration
This recipe is inspired by this "duo of chocolate mousse", created by the famous chef Anton Mosimann. Check it out in the picture on the right - THAT kind of decoration you've got to leave to the experts!
Mosimann is a Swiss national, which is why I called this recipe "Swiss chocolate mascarpone mousse" when I first posted it in July 2018.
Naturally, you can use quality cocoa from anywhere in the world for this mousse. So, as I am revisiting the post in May 2024, I deleted the word "Swiss" to avoid confusion.
The recipe remains the same.
Ingredients
You only need 5 ingredients for this chocolate and mascarpone keto dessert (or 6, if you make the recipe exactly like I did):
- Mascarpone - I used fridge-cold mascarpone cheese.
- Heavy cream - This is also called double cream.
- Cocoa powder - Choose unsweetened cocoa powder.
- Powdered sweetener - I used an erythritol monk fruit blend when I first made this recipe, but you could also use Bocha Sweet, allulose or xylitol. Stevia drops will also work.
- Vanilla extract - We need this to flavor the vanilla mousse.
The sixth ingredient is cream cheese. I use it in place of the mascarpone for the vanilla mousse portion. 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 when you whip it. Cream cheese softens when you blend it. (This is because cream cheese has half the fat of mascarpone.)
That's why the method for making the chocolate mousse and the vanilla one differs slightly:
Instructions
STEP 1
Put all ingredients for the chocolate mascarpone mousse in a large mixing bowl (mascarpone, cream, cocoa powder, sweetener). Blend with an electric mixer until well combined and the mixture thickens.
STEP 2
Now, whisk the whipping cream for the vanilla mousse in a second bowl to soft peaks. Add the cream cheese, vanilla extract and powdered sweetener last.
STEP 3
Fill the chocolate mousse into serving glasses and dollop the vanilla mousse on top. Swirl with a knife until you have a marble effect.
Serve straight away or refrigerate until serving
Katrin's Top Tip
Stop blending the mousse as soon as it has a creamy consistency. Do not over-mix!
Variations
If you cannot source mascarpone, use cream cheese for the whole lot. Whip the cream separately to soft peaks and fold it in last.
You could also use ricotta cheese.
Possible add-ons to the chocolate mixture are 1 teaspoon coffee extract, ½ teaspoon orange extract or 1 teaspoon of cinnamon. Even a teaspoon of brandy would work well.
Recipe FAQs
Mascarpone tastes creamy and mild. It is slightly sweet and less tangy than Greek yogurt, quark or cream cheese.
For a dairy-free mousse, use a vegan mascarpone and coconut cream in place of the dairy cream. You can buy vegan mascarpone or make your own. There are many recipes online.
Storage
This keto mascarpone mousse recipe is very rich and makes 8 heavenly creamy portions. You can store leftovers in the fridge for up to 4 days. Cover the cups with clingfilm or store it in an airtight container.
I don't recommend freezing the mousse, because whipped cream is never the same when you defrost it.
However, you can freeze leftovers in ice cube trays or popsicle moulds and enjoy them frozen! Due to the high fat content, the mousse does not freeze solid. It turns into luscious ice cream.
More Keto Mousse Recipes
- Keto Fluff - EASY and QUICK5 Minutes
- Keto Peanut Butter Mousse5 Minutes
- Fluffy Keto Pumpkin Mousse5 Minutes
- Keto Strawberry Mousse5 Hours 7 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate Mascarpone Mousse
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
For the chocolate mascarpone mousse
- 1 cup mascarpone 250g/8.8oz
- 1 cup heavy cream
- 4 tablespoon unsweetened cocoa powder
- 4 tablespoon powdered sweetener
For the vanilla mousse
- ½ cup cream cheese 100g/3.5oz, or use more mascarpone
- ½ cup heavy cream 100g/3.5oz
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sweetener
Instructions
Chocolate Mousse
- Put all ingredients for the chocolate 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!
Vanilla Mousse
- Whisk the whipping cream for the vanilla mousse in a second mixing bowl to soft peaks. Add the cream cheese, vanilla extract and powdered sweetener and blend until just combined.
Assembly
- Fill the 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
First published in July 2018. Republished in May 2024 with more details.
Lindsay
Oh my GAAAAWWWD this recipe is beyond delicious ❤️! It is also the easiest dessert to make too . My husband and I were literally purring while we ate it . If you’re on the fence about which low carb/keto mousse recipe to go with online, don’t look any further, (seriously), you won’t regret it whatsoever! In fact, I’ll never use a different Swiss chocolate mousse recipe over this one again (it is THAT yummy!). Thank you so much for sharing this recipe
Addie
Hi, Katrin - would this work with ricotta cheese? (I have some in the fridge)
Katrin Nürnberger
It could work! Ricotta does not have the creaminess of mascarpone though, which means the texture will be different.
Addie
Ok, thanks, Katrin, maybe I'll just add mascarpone to my shopping list; don't want to miss out on that creaminess!
Katrin Nürnberger
You can use the ricotta to make my keto gnocchi!
gjeanieg
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
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
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
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
I think you could give it a try with chocolate, but it will become much firmer, maybe almost like a praline.
Diane
Could I use 35% whipping cream? I'm in Canada and I don't know what double cream is.
Katrin Nürnberger
Yes, that's perfect.
Sonia
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
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
This was insanely delicious!! It was silky perfection!
Pamela
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
We like this recipe a lot.
Cris
It was wonderful!! Family of 4...we reached enjoyed it greatly!!
Katrin Nürnberger
So glad you all liked it!!