EASY RECIPE: Keto Friendly Dark Chocolate Mousse [Video]
EASY RECIPE: Keto Friendly Dark Chocolate Mousse [Video]

Entrepreneur, celebrity chef, comedian shares one of her amazing desserts.


When it comes to a perfect treat to beat the summer heat, it doesn’t get much easier than this dark chocolate mousse. You are four ingredients and five steps away from heaven! It takes about ten minutes to whip it up, and can even be made a day ahead of time. You can replace the powdered sugar with your favorite sugar substitute to make this dessert perfect for a Keto or low carb diet. You can use bittersweet instead of dark chocolate if you like, though it isn’t Keto friendly.



As always, make sure to check the quality of your ingredients at EverythingFood.com, especially when it comes to dairy. When you choose certified organic heavy cream, the cows did not eat genetically modified (GMO) crops or feed grown with synthetic fertilizers and pesticides. Cows are also not treated with growth hormones or antibiotics, which can end up in byproducts like milk.


6 ounces dark chocolate chips or finely diced chunks (at least 70% cocoa)

1 pint very cold heavy whipping cream, organic

3 large egg whites

1 ounce powdered sugar, or sugar substitute to make it Keto Friendly


Place chocolate chips in a microwave-safe glass bowl and cook for 20 seconds. Stir and repeat this process until the chocolate has a smooth consistency. Transfer the chocolate to a large bowl and set aside. It should only take about one minute total to melt the chocolate. It’s important to use a low temperature, so it doesn’t burn. As tempting as it is, don’t use increments that are longer than 20 seconds.

In the bowl of your stand mixer (or by hand), beat the heavy cream on medium speed until it forms soft peaks. What are soft peaks? When you take the beater out of the bowl, the tips of the whipped cream will look like an upside-down J.

In the bowl of your stand mixer (or by hand), whip the egg whites on medium speed to soft peaks. Add the sugar and continue whipping until stiff peaks form. Stiff peaks will stand straight up and remain that way when you remove the beater from the bowl.

Fold the egg whites gently into the melted chocolate. Do not stir. When you fold ingredients, you use a rubber spatula to scrape the bottom of the bowl and transfer that to the top. When the whites are thoroughly mixed in, fold in whipped cream. There should be no white streaks.

Cover the mousse and refrigerate for an hour. Separate into servings and garnish with sweetened whipped cream, raspberries, mint, or shaved chocolate.

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