I la-la-la-la-la-la-la-la-LOOOOOVE chocolate mousse, even more so when I don’t have to feel a shred of guilt while eating it! This mousse recipe has the fewest ingredients possible yet is so healthy & protein packed, you could have it for breakfast.
Ultimate Keto Chocolate Mousse
This is the EASIEST chocolate mousse recipe you will ever come across, and super delicious to boot. I even had a flurry of Frenchmen tell me it reminded them of their grandmothers' version in France - now THAT is an endorsement! Protein-packed and fully Keto and Paleo, you have got to try this.
Ingredients
- 6 oz stevia-sweetened chocolate like Lily's, and this is about 1 c of chips or 1/2 c of chips + 1 chopped Lily's bar
- 3 tbsp water
- 5 large eggs separated into whites and yolks
- pinch fine salt or cream of tartar
Instructions
- In a large dry mixing bowl - it can be a stand mixer if you have one - whisk the egg whites with a tiny pinch of salt or cream of tartar until they are stiff and glossy-looking. Set aside.
- Combine the chocolate chips and water in the top of a double boiler and melt, stirring frequently until smooth. Remove from heat immediately as you want to do your best not to overcook. You can also use a metal, glass, or Pyrex bowl over the top of a saucepan of boiling water, bowl not touching the water. Another super-simple option? Combining the chocolate and water in a microwave-safe bowl and heating in 30-second intervals, stirring until smooth and completely melted.
- Cool the chocolate by stirring away from heat slightly. Whisk in the egg yolks. The mixture will firm up a little bit.
- Add 1/3 of the egg whites and combine well, beating with vigor. This will loosen the mixture.
- Gently fold in the remaining 2/3 of the whites, until the mixture is homogenous and fluffy.
- Distribute across 5 - 6 4oz/ 125ml / 1/2 c containers and chill for at least 30 minutes, 4 hours or more for best texture.
- DON'T FORGET TO LICK THE BOWL!
Notes
I have been asked how the eggs cook. The heat of the chocolate does the trick. Do they get 100% cooked-through? More than sunny-side up, poached, or over-easy eggs with runny yolks if you're not afraid to eat those for breakfast, as well as meringue on any pie that stays fluffy on the inside. It's a personal choice how cooked you want to eat your eggs, but they are by no means raw in this recipe.
Have you made this recipe? Let me know what you think in the comments!
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