Chocolate mouse is such a decadent dessert. It’s rich, it’s creamy and it’s really rather satisfying when it’s not made with a ton of regular sugar that spikes your insulin and sends your cravings into overdrive.
You could easily make this with regular heavy cream if you wish. I recommend beating it into a stiff whipped cream though first. But since I can’t do dairy, I used coconut fat instead.
Two cans of full-fat coconut milk are a staple in my fridge. The moment I use them for something, I immediately replace them with two more from my pantry. I’m not sure why 2 cans is my magic number except that it always seems to be just the right amount. Each can will yield a slightly different amount of coconut fat, so you will have a slightly different final yield every time you make this recipe. But for the purpose of giving you nutrition data, I will estimate about 1 1/2 cups of coconut fat. If you have more, go ahead and use it. If you have less, don’t worry about it. Just proceed with the recipe as is. That being said, if the difference is significant, you may want to slightly adjust the recipe. But small differences won’t hurt anything.
Please also note that the erythritol is what creates the majority of carbs in this recipe in the data below. Without it, the carbs are 4 grams and the fiber is 2 grams, for a net carb count of 2 grams per serving. If you count regular carbs, this may not be the recipe for you. If you count net carbs, just know that half this recipe is 2 net carbs for a very generous serving.
YOU MIGHT ALSO ENJOY:
- 1 1/2 cups coconut fat from 2 (15 oz.) cans full-fat coconut milk, stored in the fridge for several days
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1/8 tsp. pure liquid stevia
Place all ingredients in a blender or food processor and blend at low to medium speed until all ingredients are a smooth mousse.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate – Sugar alcohols = 24 grams – Net carbs = 2 grams):