Sugar-Free Chocolate Mousse
Chocolate mousse has been gracing dessert tables since the late 19th century, when French chefs began experimenting with the light, airy texture of whipped cream folded into rich chocolate mousse. The word “mousse” means “foam” in French, which makes perfect sense once you’ve had your first silky bite. Traditional chocolate mousse was often made with heavy cream, eggs, and sugar—a luxurious treat but not suited for modern dietary preferences.
Over the years, this classic dessert evolved. In the 1960s and ’70s, mousse became a staple at dinner parties, usually chilled in vintage glassware and topped with a maraschino cherry or a dollop of whipped cream. But today’s chocolate lovers want something indulgent without the sugar crash. And that’s where this naturally sweetened, sugar-free version of chocolate mousse comes in.
This chocolate mousse recipe is a nod to tradition, with a fresh, healthy twist. It’s velvety, rich, and made without refined sugar, relying on nature’s sweetness from maple syrup or honey. Whether you’re low-sugar by choice or need, you don’t have to miss out on the magic of this delightful mousse.
What you’ll love about this recipe:
Chocolate Mousse
Equipment
- Hand mixer or stand mixer
- Medium mixing bowl
- Small saucepan
- Spatula
- Ramekins or jars
Ingredients
- ½ cup dark chocolate chips or chopped dark chocolate 70% or higher, sugar-free if preferred
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup canned full-fat coconut cream or heavy cream
- 2 large egg whites or ½ cup aquafaba for a vegan version
- Pinch of sea salt
Instructions
- Melt the Chocolate: In a small saucepan or microwave-safe bowl, gently melt the chocolate. Stir in the maple syrup and vanilla. Let cool slightly.
- Whip the Cream: In a medium bowl, whip the coconut cream or heavy cream until soft peaks form. Set aside.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites (or aquafaba) with a pinch of salt until stiff peaks form.
- Combine: Fold the whipped cream into the cooled chocolate mixture until just combined. Then gently fold in the beaten egg whites, being careful not to deflate the mousse.
- Chill: Spoon the mousse into individual ramekins or jars. Chill in the refrigerator for at least 1 hour or until set.
- Serve: Garnish with a dusting of cocoa powder, a few berries, or a dollop of coconut whip.
Notes
- Egg-Free Option: To keep it plant-based, use aquafaba (the liquid from a can of chickpeas) instead of egg whites.
- Keto Option: Use a sugar-free chocolate, such as Lily’s, and substitute maple syrup with liquid stevia or monk fruit.
- Chocolate Tip: Use a high-quality chocolate bar for the best flavor—minimum 70% cacao.
- Chill Time: Don’t skip the chill—this helps the mousse firm up and deepen in flavor.
Nutrition
🥄 Variations
- Mocha Mousse: Add one teaspoon of instant espresso powder to the chocolate mousse as it melts.
- Orange Zest Mousse: Add one teaspoon of orange zest for a bright, citrusy contrast to your mousse.
- Spiced Chocolate: Add a pinch of cinnamon and cayenne for a Mexican hot chocolate vibe with your mousse.
- Mint Chocolate: Stir in ¼ teaspoon peppermint extract for a superb finish to the chocolate mousse.
❄️ Freezing & Storing
- Refrigerator: Store chocolate mousse in an airtight container or cover ramekins with plastic wrap. It will keep well for up to 3 days.
- Freezer: You can freeze this mousse in individual containers for up to one month. Thaw in the fridge overnight before serving.
- Make-Ahead Tip: Prepare your mousse up to 24 hours in advance for best results—great for hosting!
❓ Extra FAQs
Can I make this without coconut cream?
Yes, your chocolate mousse can be customized! Use dairy-based heavy cream or a plant-based whipped cream substitute.
Is this safe for kids?
If you’re using egg whites in your chocolate mousse, it’s best to use pasteurized eggs. To be extra safe, you can use aquafaba.
What kind of chocolate works best?
For your mousse, choose a 70% or higher dark chocolate bar. For sugar-free diets, choose chocolate sweetened with stevia or monk fruit.
How do I know when it’s done whipping?
Your chocolate mousse should contain egg whites and cream that form soft to stiff peaks. Look for tips that hold their shape but still slightly droop.
Can I double the recipe?
Doubling this mousse recipe scales beautifully for larger gatherings.
Let this mousse be your new go-to when you need something that tastes indulgent yet feels nourishing, like chocolate mousse. It’s perfect for a quiet evening or a dinner party finale—and nobody will guess it’s naturally sweetened.
