|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||9%|
|Total Sugars 7g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sugar-free, low-carb chocolate mousse is rich and creamy. It also contains less than four net carbs per serving, so it is a good low-carb dessert option. And because it is a sugar-free dessert, it could also be ideal for diabetics or anyone looking to lower their sugar intake.
1 tablespoon cold water
1 teaspoon unflavored gelatin
2 tablespoons boiling water
1 cup Splenda
1/2 cup unsweetened cocoa powder, such as Ghirardelli
1/8 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup whipped cream, lightly sweetened with Splenda, optional
2 tablespoons unsweetened cocoa powder
Gather the ingredients.
Chill a medium-size mixing bowl in the refrigerator.
Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let it stand for 1 minute.
Add boiling water and stir the mixture until the gelatin is dissolved. Set that bowl aside.
Combine Splenda, cocoa powder, salt, whipping cream, and vanilla in the chilled bowl until roughly mixed together. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat to avoid ending up with butter.
Beat in the gelatin mixture until it is combined. Again, take care not to over-beat to maintain the texture.
Spoon the mousse into a decorative dessert dishes or martini glasses and chill for 1 to 2 hours before serving.
Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
- You can make this recipe a day in advance. If you're not serving it right after preparation, seal plastic wrap around the bowl or dishes and store in the refrigerator.
- Dress up the mousse by putting it in fancy individual cups or glasses, such as wine glasses or martini glasses.
- After the mousse sets in the refrigerator, you can top it with more whipped cream and cocoa powder, or serve it plain. The gelatin and heavy whipping cream in the mouse helps to stabilize the dessert, giving it a firm yet creamy texture.
- If you want to experiment with sweeteners other than Splenda, try Stevia.