Sugar Free Chocolate Mousse, Rich and Four Ingredients

A proper chocolate mousse needs three things: real chocolate, cold cream, and restraint with the whisk. This eggless version skips the sugar entirely and gets its sweetness from a powdered erythritol blend, which dissolves instead of turning gritty in a cold mixture.

If this is your kind of baking, try our fudgy sugar free brownies (gluten free) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 5 oz (140 g) 85% dark chocolate, chopped
• 1 3/4 cups (420 ml) heavy cream, cold, divided
• 1/3 cup (40 g) powdered erythritol or monk fruit blend
• 2 tbsp unsweetened cocoa powder
• Pinch of fine sea salt

Instructions

1. 1

   Warm 3/4 cup of the cream until steaming, pour it over the chopped chocolate, wait 2 minutes, then stir smooth. Let it cool to room temperature.

2. 2

   Whip the remaining 1 cup of cold cream with the powdered sweetener to soft peaks — stop while it still slumps off the whisk.

3. 3

   Whisk the cocoa powder and salt into the cooled chocolate mixture.

4. 4

   Fold the whipped cream into the chocolate in three additions, gently, until no streaks remain.

5. 5

   Divide into 6 glasses and chill at least 4 hours before serving.

Frequently asked questions

Why use powdered sweetener instead of granulated?

Granulated erythritol will not dissolve in a cold cream mixture and leaves a sandy texture. Powdered dissolves completely — you can also blitz granulated in a spice grinder.

Can I make it dairy free?

Yes. Use chilled full-fat coconut cream in place of the heavy cream in both steps. The coconut flavor comes through, which pairs well with dark chocolate.