Low-Carb Mid-Century Mocha Mousse

Low-Carb Mid-Century Mocha Mousse

Low-Carb Mid-Century Mocha Mousse
Low-Carb Mid-Century Mocha Mousse

This easy-but-impressive mousse is adapted from a mid-20th-century cookbook. It’s quick and easy, made entirely in the blender, and will please all the chocolate fans in the crowd! Just what you need for a busy holiday season.

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Low-Carb Mid-Century Mocha Mousse

Low-Carb Mid-Century Mocha Mousse

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This easy-but-impressive mousse is adapted from a mid-20th-century cookbook. It’s quick and easy, made entirely in the blender, and will please all the chocolate fans in the crowd! Just what you need for a busy holiday season.

Ingredients

Units Scale
  • 1/4 cup cold water
  • 1 tablespoon unflavored gelatin (1 envelope)
  • 9 ounces Lily’s Stevia Sweetened Chocolate Chipsone bag
  • 1 cup brewed coffee, fresh and hot, regular or decaf
  • liquid stevia extract, monk fruit extract, or sucralose, to equal 1 tablespoon sugar in sweetness, or to taste
  • 2 egg yolks
  • 1 cup heavy cream
  • 1 cup crushed ice

Instructions

  1. Have 8 pretty little dessert dishes set out and ready to go. Do not try to mold this! Despite the gelatin, it comes out a rich, pudding-y consistency and will not hold a shape.
  2. Put the cold water and gelatin in the blender and let ’em sit for a couple of minutes.
  3. Now add the chocolate chips, then pour the hot coffee over them. Put the lid on the blender and start it running. Remove the knob and drip in the sweetener.
  4. With the blender running, drop in the egg yolks. After about 10 seconds, pour in the heavy cream.
  5. After another 20 seconds or so, add the crushed ice, a little at a time. Keep blending until it stops rattling.
  6. Pour into the dishes and chill for several hours or overnight. Done!
  7. You can garnish this with a little whipped cream, a strawberry fan, or a couple of raspberries if you like, but it’s hardly essential.

Notes

This looks like a lot of carbs, but note that along with the fiber – chocolate is a remarkably good source of fiber – each serving has 6.75 grams of erythritol. Since erythritol is passed through the body unchanged, we here at CarbSmart subtract it from net carbs. Why don’t we do this for other sugar alcohols, like maltitol or xylitol? Because roughly half of those sweeteners is digested and absorbed. 19-10-6.75 = 4.25g net carbs per serving.

Happy Whatever-You-Celebrate!

Nutrition

  • Calories: 232
  • Fat: 22g (67.7% calories from fat)
  • Carbohydrates: 22g (11g Net Carbs)
  • Fiber: 11g
  • Protein: 2g
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Low-Carb Mid-Century Mocha Mousse
Low-Carb Mid-Century Mocha Mousse

The fact that Lily’s chocolate chips have stevia and erythritol instead of maltitol is why we recommend them for this recipe. You can use other sugar-free chocolate chips, but if they are sweetened with maltitol or another sugar alcohol you’ll want to count half of those carbs.)

Lily's Dark Chocolate Baking Chips

How to Pasteurize Eggs
How to Pasteurize Eggs Photo by Alexander Grey on Unsplash

Those are, indeed, raw egg yolks. I am unafraid of raw eggs, considering the dangers to be dramatically overblown. Your risks are your own to take, however. If you want to pasteurize your eggs, you’ll find instructions in the article How to Pasteurize Eggs.

The original recipe called for a ladyfinger stood up in each dish. If you’d like, you could add them for the non-low-carbers in the crew, but they’re hardly essential.

Low-Carb Mid-Century Mocha Mousse
Low-Carb Mid-Century Mocha Mousse

More Low Carb Recipes & Articles by Dana Carpender.

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