This Easy, Sugar Free Chocolate Mousse is a quick, grown up fluffy pudding. This no bake dessert is made with 5 simple ingredients including heavy cream or coconut milk, chocolate chips and with no eggs.
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This post was originally published in 2019. It has since been updated.
Looking for the perfect sugar-free recipe that requires no hassle? This fluffy treat is a wonderful cure for chocolate cravings.
What is Mousse?
What’s the difference between mousse and pudding? Mousse is light and fluffy. The texture comes from whipping air into the mixture. It can be served sweet or savory.
Pudding is usually made from milk and sugar and thickened with cornstarch.
You can read more about the Differences Between Mousse and Pudding here.
What Type of Sweetener to Use
I use Powdered Monkfruit Sweetener (also known as Confectioner’s sweetener). Monkfruit has zero calories, zero carbs, is natural, and won’t spike your blood sugar.
If you don’t use powdered Confectioner’s sweetener, you may experience a change in texture and can taste the gains of sugar found in granulated.
If you don’t use monkfruit, you can substitute for whatever you like. If you want to use refined sugar, you can use the same amount noted in the recipe. If you want to use something like stevia or splenda you will have to convert the measurements. You will use the same conversion necessary for refined sugar.
What Type of Chocolate to Use
I love the chocolate chips from Lily’s. They are sweetened with stevia and very low in carbs. You can find the chocolate chips here on Amazon.
How to Make Sugar Free Chocolate Mousse
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Melt heavy cream and chocolate chips in a mixing bowl.
- Stir the mixture and chill for 10 minutes.
- Add in additional cream, vanilla, and powdered sweetener.
- Mix until stiff peaks form and the mixture is fluffy.
How to Make Stiff Peaks in Whipping Cream
When working with whipping cream and with many desserts, you will see instructions to beat the cream until soft, medium, or stiff peaks form. In this recipe you will beat the mixture until stiff peaks form.
Stiff peaks stand straight up when you lift your beaters from the mixture.
Soft peaks will barely hold shape and will fall over.
Medium peaks hold their shape but will curl at the top, as opposed to standing straight up.
You can read more about Whipping to Soft, Medium, and Firm Peaks here.
Homemade Whipped Cream
I love to make my own because it’s really easy to do.
Add 1/2 cup whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in 1 tablespoon of granulated sweetener. Mix until whipped cream forms.
How Much is One Serving of Mousse?
One serving is 1/2 cup.
Carbs Per Serving
There are 2 net carbs per serving.
How Long Will It Last in the Fridge?
Refrigerate the mousse up to 4 days.
Pour the mousse into an airtight container. Be sure to leave about an inch available at the top of the container. You can freeze it for up to 2 months.
More Sugar Free Dessert Recipes
Sugar Free Cookie Dough
Sugar Free Vanilla Cupcakes
Sugar Free Blueberry Muffins
Healthy Sugar Free Banana Bread
Sugar Free Apple Butter
Sugar Free Apple Pie
Sugar Free Apple Crisp
Sugar Free Blueberry Crisp
Sugar Free Oatmeal Raisin Cookies
Easy, Sugar Free Chocolate Mousse
- 1/2 cup heavy whipping cream
- 84 grams chocolate chips I use Lily's. This was about 1/4th of a cup, but be sure to weigh your chocolate chips for accurate macros.
- 1 cup heavy whipping cream at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup Confectioner's Sweetener I use organic powdered monkfruit. Use Discount Code STAYSNATCHED to save.
- Add 1/2 cup heavy cream and the chocolate chips to a microwave-safe bowl.
- Melt the cream and chocolate in the microwave for 60-90 seconds. Stir until the chocolate has fully melted. Microwave again if necessary. Mine took 90 seconds
- Allow the melted chocolate to cool for 10 minutes.
- Add 1 cup heavy cream, vanilla, and the Confectioner's (Powdered) Sweetener to the cooled chocolate in the mixing bowl.
- Use a hand mixer or standing mixer to beat the cream and chocolate on medium for about 1-3 minutes until stiff peaks form. You can test stiff peaks using your mixer. Turn the whisks upside down they batter should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture is thick and heavy. Do not overbeat, the mixture will split.
- You can substitute heavy cream for full-fat coconut milk. It will alter the texture some. Low fat coconut milk will be runny.
- The mixture will make 2 1/2 cups of mousse.
- If you don’t use monkfruit, you can substitute for whatever you like. If you want to use refined sugar, you can use the same amount noted in the recipe. If you want to use something like stevia or splenda you will have to convert the measurements. You will use the same conversion necessary for refined sugar.
- I use whipping cream that has zero carbs per serving.
- If you don’t use powdered Confectioner’s sweetener, you may experience a change in texture and can taste the gains of sugar.
- To make homemade whipped cream: Add 1/2 cup whipping cream to a mixing bowl. Use a hand mixer and mix for 2 minutes. Add in 1 tablespoon of granulated sweetener. Mix until whipped cream forms.
Monday 19th of April 2021
Just made this because I needed something with chocolate. I love it. Delicious. Thank you
Wednesday 21st of April 2021
Wonderful! Glad you enjoyed it.
Monday 28th of September 2020
Super easy recipe, I've have made it at least 4 times with different flavored chocolate chips and it has never failed me. Initial thickness depends on if I let the ganache fully cool however, it always sets nicely once refrigerated for about an hour.
Thursday 1st of October 2020
So glad to hear that you enjoy it!