Sometimes you just need something sweet. And chocolatey. And creamy. And rich… Hello chocolate mousse! BUT – it’s gotta be good or it’s just not worth it!
Years ago when I did a short stint on Atkins in the 90’s, what they called chocolate mousse was basically whipped cream with cocoa powder and equal in it. It was ok, but it didn’t have that richness that a real chocolate mousse should have.
Enter this version. It started as a pudding that was super rich and thick. I needed to stretch it out so I folded it into some whipped cream to make more for some guests we were having. Bliss!
I made a batch today, with intent and not by accident, and it just proved that the first time was no fluke – it’s a keeper for sure. And super easy to make.
Strawberries are in season and I have a bunch in the fridge so just for fun I hollowed a few out and piped some of the mousse into them for the photos. SO GOOD! If you can make room for the extra carbs, I like it with the berries even better than alone. And just a tablespoon inside a large berry makes for a delicious treat with a lot less calories than eating an entire 1/2 cup serving. That probably doesn’t sound like much to you, but this is so rich that you really only need a few bites to feel satisfied – and decadently so! In fact I may go eat a spoonful right out of the fridge after I finish typing this post!
I’m going to post the “pudding” recipe first in case you want to eat it that way, followed by the instructions to make it a mousse. As a side point, this is VERY chocolatey – and not incredibly sweet. So if you love really dark chocolate you should be fine with it as written. If you are more of a milk chocolate person, I would back off on the cocoa powder to 1/3 cup instead of 1/2 cup and maybe add a bit more sweetener. You’ve been warned.
- For the pudding:
- 2 hass avocados
- 2 Tbsp coconut oil
- 1/2 cup premium cocoa powder
- 1 tsp stevia sweetener
- 3 Tbsp SF chocolate flavored syrup
- 4 Tbsp heavy cream
- For the pudding: Combine all ingredients in a blender or magic bullet and puree until smooth. Taste and adjust sweetness as necessary. If it is too thick, add a splash more heavy cream until you get the consistency you want for the pudding.
- For the mousse: Whip one cup of heavy whipping cream with 1 tsp stevia sweetener until stiff.
- Using a rubber spatula (if you have one) gently fold 1/3 of the whipped cream into the pudding, then gently fold the pudding mixture into the rest of the whipped cream until it’s completely blended and smooth.
For those of you who don’t know, folding is basically what it sounds like. You want to scoop from underneath and keep slowly flipping or “folding” the mixture together until it’s blended. This is to keep it fluffy – if you just whipped it in all willy-nilly, you’d release all the air that you whipped into the cream and end up with a runny mess. So fold. Gently.
For the pudding only, entire batch is: 995 cals, 96g fat, 16g net carbs, 16g protein
- Category: Dessert
- Cuisine: Mousse
- Calories: 227
- Fat: 23g
- Carbohydrates: 3g net
- Protein: 3g
Now don’t you feel all smart and kitchen savvy and stuff??? Great – now go make some killer chocolate mousse!
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