3 Ingredient Low Carb Chocolate Mousse – Created for Coco Polo
Making this 3 Ingredient Low Carb Chocolate Mousse recipe cannot get any easier than this. It’s like a bowl of creamy scoopable chocolate that bring me all the joy. Chocolate lover beware, this will be your new go to dessert!
Only 3 ingredients are needed for this low carb chocolate mousse recipe. In fact if you prefer just dark or just milk chocolate, you can opt for either rather than blending both. However, I love the balance of milk and dark chocolate as the blend is a perfect if sharing with people who prefer one or the other.
Ingredients:
- Coco Polo Sugar Free Dark Chocolate Chips – sugar free chocolate chips are stevia-sweetened, pure dark chocolate, 70% cocoa without the 30% sugar to distract from the benefits or taste.
- Coco Polo Sugar Free Milk Chocolate Chips – Stevia-sweetened, pure milk chocolate, 39% cocoa without the sugar to distract from the benefits of taste.
- Heavy Whipping Cream – giving this mousse a lux rich, fatty and creamy flavor
Directions:
- In a large microwave safe bowl, warm 1/2 cup of the heavy cream in the microwave on high for 1 minute and then add the chocolate chips and stir to combine. Let sit for 5 minutes.
- In another large mixing bowl whisk a 1/2 cup of heavy cream on high until stiff peaks form.
- After the 5 minutes, mix the chocolate with a rubber spatula until the chocolate is smooth and full melted. If not yet melted, place in microwave for 30 second increments, stirring in between until fully melted.
- Fold in the whipped heavy cream into the chocolate until well combined.
- Place in the fridge until ready to serve or place the mousse in individual serving sizes, cover with plastic wrap and allow to set in the fridge for 1 hour.
- Whisk the remaining heavy cream and use as topping for the mousse. Garnish with shaved chocolate.
Recipe Tips
Top Tip: careful not to overheat the chocolate in the microwave as it may split or burn.
Tip: Use cold heavy cream when whisking as it will be quicker and lighter
Storage: store in a bowl or cup covered with plastic wrap in the fridge until ready to serve. Will keep in the fridge up to 4-5 days.
Recipe Variations
There are many ways you can make this 3 ingredient low carb chocolate mousse recipe, some people simply use unsweetened cocoa powder rather than chocolate but we truly don’t think it’s as good as this recipe.
Peanut Butter: add a 1/4 cup of peanut butter to the melted chocolate for a chocolate peanut butter mousse
Vanilla Extract: Coco Polo chocolate does have vanilla in it but if you want to heighten the flavours a little more you can add a tsp of vanilla to the recipe.
Frequently Asked Questions
What is chocolate mousse typically made of?
Traditional chocolate mousse is made with chocolate, sugar, cream, eggs and butter. However, since this chocolate is already sweetened we did not have to add any sugar. Nor do we add eggs or butter in this recipe.
What is the difference between Chocolate Pudding and Chocolate Mousse?
Pudding is made by heating up the milk and adding cornstarch to thicken it. Mousse is lighter and creamier than pudding due to the whisked air from the heavy cream.
Keto Chocolate Truffles – Created for Coco Polo
Creamy and smooth Keto Chocolate Truffles are made with our Coco Polo chocolates and rolled in sugar free Good Dee’s sprinkles.
These are one of our favourite recipes, not only because they are so chocolatey and delicious but it’s a super simple recipe and only 2g net carbs per truffle.
Simply made with a few ingredients and we are only using the microwave to make these delicious low carb truffles.
Ingredients:
- Coco Polo Sugar Free Dark Chocolate Chips – sugar free chocolate chips are stevia-sweetened, pure dark chocolate, 70% cocoa without the 30% sugar to distract from the benefits or taste.
- Coco Polo Sugar Free Milk Chocolate Chips – Stevia-sweetened, pure milk chocolate, 39% cocoa without the sugar to distract from the benefits of taste.
- Heavy Whipping Cream – giving this mousse a lux rich, fatty and creamy flavour
- Origin Vanilla Extract – enhances all the flavours in this recipe.
- Butter – adding a little butter to soften the chocolate while making these truffles super rich.
Directions:
-
- Warm up the heavy whipping cream on the stove in a medium pot on medium low heat, just until it starts to bubble around the edges. Then pour over the chocolate, vanilla and better. Give a mix and set aside for 5 minutes.
- After 5 minutes, mix again. If chocolate has not completely melted, you can continue to melt over a double boiler or microwave in 30 second increments until it is melted. Mix well until chocolate looks velvety and shiny.
- Once melted place a plastic wrap over the bowl and refrigerate for 1-2 hours.
- After 2 hours use a small cookie scoop to make 1 inch truffle balls, then roll them in your hands to make perfectly round.
- Place on a parchment lined baking sheet as you complete each one to prepare for rolling in the sprinkles.
- Roll each chocolate truffle in sprinkles or your choice of coverings. We rolled ours in Good Dee’s Midnight Moon and Rainbow Sprinkles and also used unsweetened cocoa powder and crushed nuts.
- Place on a plate and store in the fridge until ready to serve. They might need more time in the fridge to set, depending on how hot they got while rolling.
Recipe Tips
Top Tip: if the chocolate gets too warm before rolling it may start to melt in your hands. Place in the fridge again until cool enough to roll.
Tip: Careful not to overcook the melted chocolate as it can separate or burn.
Storage: store these low carb chocolate truffles in an airtight container in the fridge for up to 5 days. I do not recommend freezing these truffles
Recipe Variations
Keto chocolate truffles can be rolled in a variety of coverings and you can also add other ingredients to change the flavour profile. Here are just a few of our favourite ways to make them.
Orange: add a teaspoon of orange zest to the chocolate before melting for a chocolate orange truffle. If you are living on the edge add a shot of orange liquer as well.
Coconut: roll the truffles in shredded coconut for a tropical tasting treat
Snowballs: simply roll in powdered erythritol for a snowball chocolate truffle
Nutty: crush some pistachios to roll the chocolate truffles in for an interesting looking and tasting treat.
Frequently Asked Questions
What exactly is a chocolate truffle?
Typically chocolate truffles are round and dusted in cocoa powder. The name truffle comes from the resemblance to the mushroom truffle.
Are these keto chocolate truffles diabetic friendly?
Each truffle contains roughly 2g net carbs and can be diabetic friendly. However, all foods tend to affect everyone differently so we suggest checking your blood sugars after consuming a truffle to see how it affects you personally.
Chef Taffy’s Iced Spiced Hot Chocolate – Created for Coco Polo
Yield: 5 servings
Prep time: 30 minutes
Ingredients:
1 cup (8 fl. oz.) unsweetened almond milk or any nut/seed milk
1/2 cup (4 fl. oz.) coconut cream
1 coin-sized piece fresh ginger
1 cinnamon stick
1/2 tsp. ground allspice
1/2 tsp. ground cardamom
1/4 tsp. fine sea salt
Pinch ground cayenne pepper
1 tablespoon granulated sweetener (optional)
1/2 teaspoon pure vanilla extract
1/2 cup (3 oz.) 70% cocoa dark chocolate COCO POLO buttons
1/3 cup (2 oz.) 39% cocoa milk chocolate COCO POLO buttons
Directions:
- Place almond milk, coconut cream with 1/2 cup water in a small saucepan,
- Whisk in the ginger, cinnamon stick, allspice, cardamom, cayenne pepper, salt, and granulated sweetener if using.
- Bring to a simmer over medium heat, stirring occasionally, allow to simmer 30 seconds to one minute.
- Cover and let stand 20 minutes to allow the spices to infuse into the milk.
- Place the chocolate buttons in a medium bowl or
- After 20 minutes, return the milk to a simmer, remove the ginger and cinnamon stick
- Carefully pour the hot milk over the chocolate a little at a time, whisking after each addition until all the chocolate is completely melted and the mixture is smooth and glossy.
- Allow the chocolate ganache to cool
- Store chocolate ganache in a tightly sealed container in the refrigerator for up to two weeks.
To make an iced, spiced, hot chocolate: place two cups of crushed ice in a blender with a half cup of the cooled chocolate ganache and blend until it is fully mixed, thick, and frosty.
Taste and add more ganache or additional sweetener if desired.
Pour into a large glass and garnish with whipped cream and a sprinkle of cinnamon or cayenne.
To make Taffy’s “Magic Shell” to pour over your favorite ice cream treat:
The syrup creates an extra creamy “magic shell” over ice cream because of the coconut cream.
When the weather gets cooler: Hot Spiced Chocolate Version:
Heat 1 cup (8 fl. oz.) of unsweetened coconut-almond milk and whisking in 1/3 cup (2.7 fl. oz.) of the prepared chocolate syrup. Any unsweetened milk can be used. Sweeteners can be added to taste.
The syrup mixes into cold milk beautifully for good chocolate milk too.
Or, as Chef Taffy enjoys her recipe:
“I am now drinking an iced mocha with two shots of espresso and some of the chocolate milk blend from yesterday. It’s delicious and a very grown up mocha.”
Taffy Elrod / June 2021