keto mousse down – recipeifrajob

Prep Time: 10 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 10 minutes
Active Effort: Low
Skill Level: Beginner
Serves: 4

Ingredients

2 large, ripe avocados (about 300g flesh), pit and skin removed
½ cup (50g) high-quality unsweetened cocoa powder
½ cup (120ml) heavy whipping cream or full-fat coconut cream
⅓ cup (80ml) sugar-free maple syrup or preferred keto-friendly liquid sweetener (e.g., monk fruit or erythritol blend)
¼ cup (25g) powdered erythritol (or more sweetener to taste)
1 ½ teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
2-3 tablespoons unsweetened almond milk (optional, for texture adjustment)

For Garnish (Optional):

A dollop of whipped cream
Shaved sugar-free dark chocolate
A few raspberries or strawberries
A sprinkle of flaky sea salt
Crushed toasted nuts (pecans, almonds)

Equipment

High-powered food processor or blender
Rubber spatula
Measuring cups and spoons
4 serving glasses or ramekins
Electric hand mixer (for optional whipped cream garnish)

Instructions

Step 1: Prepare Your Ingredients

Ensure your avocados are perfectly ripe—they should yield gently to pressure. Scoop the flesh into the bowl of your food processor or blender. Measure all other ingredients accurately. Having everything ready makes the process seamless.

Step 2: Blend to Perfection

Add the cocoa powder, heavy cream, sugar-free syrup, powdered erythritol, vanilla extract, and salt to the food processor with the avocado. Secure the lid.
Process on high for 1-2 minutes. Stop, scrape down the sides with a spatula, and process again for another 1-2 minutes until the mixture is completely smooth, glossy, and free of any avocado bits. The consistency should be thick and pudding-like.

Step 3: Adjust Consistency & Taste

Taste the mousse! This is crucial. If you desire more sweetness, add an extra tablespoon of powdered sweetener and blend again for 30 seconds.
If the mousse is too thick (this can depend on avocado size), blend in the unsweetened almond milk, one tablespoon at a time, until your desired silky texture is achieved.

Step 4: Portion and Chill

Divide the mousse evenly among four serving glasses or ramekins. Smooth the tops with the back of a spoon or a small offset spatula.
Cover gently with plastic wrap or reusable covers, ensuring the wrap touches the surface of the mousse to prevent oxidation (though the cocoa minimizes this).
Refrigerate for a minimum of 2 hours, but ideally 4 or overnight. This chilling time is non-negotiable—it allows the flavors to meld profoundly and the texture to set into a classic, firm mousse consistency.

Step 5: Garnish and Serve

Just before serving, add your chosen garnishes. A dollop of freshly whipped cream, a few shavings of dark chocolate, and a single raspberry make it restaurant-worthy. A tiny sprinkle of flaky sea salt enhances all the chocolate flavors.

Chef’s Notes & Success Tips

Avocado Selection: The ripeness of your avocado is the single most important factor. An underripe avocado will leave tiny, bitter granules and ruin the texture.
Sweetener Flexibility: You can use all powdered sweetener (about ½ cup total) or all liquid. The combination here provides depth and perfect sweetness without aftertaste. Adjust to your brand and preference.
Flavor Boosters: For a sophisticated twist, add a pinch of espresso powder to intensify the chocolate, or a tablespoon of orange zest for a bright note.
Make-Ahead Marvel: This mousse keeps beautifully in the fridge for up to 3 days, making it perfect for prepping ahead of a dinner party.
Dairy-Free Version: Simply substitute the heavy cream with full-fat coconut cream and ensure your chocolate is dairy-free.

Nutritional Information (Per Serving, without garnish)

Calories: 285
Total Fat: 25g
Saturated Fat: 9g
Total Carbohydrates: 16g
Dietary Fiber: 9g
Net Carbs: 7g
Protein: 5g
Sugar Alcohols: 5g (from erythritol)
Natural Sugars: 2g