Clean Eating Low Carb Chocolate Mousse Recipe (2024)

FAQs

How do you thicken chocolate mousse without cornstarch? ›

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

Chocolate mousse (0.5 cup) contains 27.5g total carbs, 26.5g net carbs, 18.6g fat, 4.3g protein, and 282 calories.

To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream. Bases are the flavour element to the mousse and can be fruit purees, custards or ganache.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

Yes, you can eat chocolate on a keto diet, but it should ideally be dark chocolate with a high cocoa content (over 70%) and low in sugar. It's essential to consume it in moderation to stay within your daily carbohydrate limits. Always ensure to check the nutritional label before indulging.

Is Cool Whip Keto? If you're looking solely at carb content, then technically yes, store bought cool whip is keto friendly. However, the real problem with store bought cool whip is that it is full of junk ingredients. Hydrogenated oil is like the first thing listed followed by high fructose corn syrup!

With only 1.75 grams of carbs per 1/4 cup (59 mL), both heavy and whipping cream can be considered keto-friendly ( 3 , 4 ). For this reason, many people on keto diets rely on whipping cream or heavy cream as a sugar-free coffee creamer or to make keto-friendly desserts, such as chocolate mousse.

Private Reserve Russell Stover Premium Assorted Chocolates (2 pieces) contains 17g total carbs, 16g net carbs, 8g fat, 2g protein, and 140 calories.

How many carbs are in Russell Stover candy? ›

Russell Stover Sugar Free Assorted Chocolate Candy (2 pieces) contains 18g total carbs, 2g net carbs, 9g fat, 2g protein, and 130 calories.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

Whipping cream is the soul of a rich and creamy mousse. While making whipped cream may sound like a cakewalk, it's important to not carried away and over whisk the cream. It's only a matter of seconds and your cream could go from creamy and smooth to grainy and broken!

Cream of tartar's most popular use is to stabilize egg whites, making them less likely to deflate in dishes like meringues and mousses, but there are other uses for it too.

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

The chocolate you used was too fluid

Three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick.

The first could be that you over or under-whisked your whipped cream. The most important part of a mouse is the creamy, soft texture and the best way to maintain that texture is to ensure that your ingredients are mixed well enough that they are firm but not overly soft.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.