Sugar-Free Chocolate Mousse

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 12/7/21
Make Sugar-Free Chocolate Mousse

The Spruce / Eric Kleinberg
Prep: 10 mins
Cook: 10 mins
Chill Time: 60 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
269 Calories
22g Fat
13g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 269
% Daily Value*
Total Fat 22g 29%
Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 81mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 4g
Vitamin C 0mg 2%
Calcium 40mg 3%
Iron 4mg 20%
Potassium 58mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 pure vanilla extract

  • 1 cup whipped cream, lightly sweetened with Splenda, optional

  • 2 tablespoons unsweetened cocoa powder, for dusting, optional

Steps to Make It

  1. Gather the ingredients.

    Sugar-Free Chocolate Mousse Recipe ingredients

    The Spruce / Eric Kleinberg

  2. Chill a medium-sized mixing bowl in the refrigerator.

    chilled mixing bowl

    The Spruce / Eric Kleinberg

  3. Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let it stand for 1 minute.

    gelatin and cold water in a bowl

    The Spruce / Eric Kleinberg

  4. Add boiling water and stir the mixture until the gelatin is dissolved. Set that bowl aside.

    water and gelatin in a bowl

    The Spruce / Eric Kleinberg

  5. Combine Splenda, cocoa powder, salt, whipping cream, and vanilla extract in the chilled bowl until roughly mixed together. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not overbeat to avoid ending up with butter.

    Combine Splenda, cocoa powder, salt, whipping cream, and vanilla in the chilled bowl

    The Spruce / Eric Kleinberg

  6. Beat in the gelatin mixture until it is combined. Again, take care not to overbeat to maintain the texture.

    gelatin mixture added to the chocolate mixture in the bowl

    The Spruce / Eric Kleinberg

  7. Spoon the mousse into a decorative dessert dishes or martini glasses and chill for 1 to 2 hours before serving.

    chocolate mouse in glasses

    The Spruce / Eric Kleinberg

  8. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.

    Make Sugar-Free Chocolate Mousse in glasses

    The Spruce / Eric Kleinberg

Tips

  • 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.

Recipe Variation

  • If you want to experiment with sweeteners other than Splenda, try Stevia.