Ingredients:

  • 1 cup heavy whipping cream
  • 4 oz dark chocolate (at least 70% cocoa), chopped
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Melt the Chocolate:
    • In a heatproof bowl, melt the chopped dark chocolate. You can use a double boiler or microwave in 20-second intervals, stirring between each interval until smooth. Allow it to cool slightly.
  2. Whip the Cream:
    • In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to over-whip.
  3. Combine Chocolate and Cocoa:
    • Add the melted chocolate to the whipped cream. Sift in the cocoa powder and gently fold everything together until well combined.
  4. Sweeten and Flavor:
    • Add the powdered erythritol, vanilla extract, and a pinch of salt to the chocolate mixture. Continue folding until smooth and evenly mixed.
  5. Chill:
    • Transfer the mousse into serving glasses or ramekins.
    • Refrigerate for at least 2-3 hours or until the mousse is set.
  6. Serve:
    • Before serving, you can garnish with a dollop of whipped cream or grated dark chocolate if desired.