This recipe for chocolate mousse made in a blender comes via the NYTimes recipe I’ve had bookmarked for what seems like ages. I keto-fied it, and made it a fun halloween themed treat! This recipe comes from pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s.
It is super easy, adaptable and extremely satisfying. I love the creaminess that comes from using eggs in my mousse. Instead of separating the egg yolks and whites, This recipe’s technique involves pouring hot allulose syrup into a blender with the chocolate and eggs. Then you take the chocolate mixture and fold that mixture into whipped cream.
I paired this with a little tombstone almond cookie! Honestly, you’re going to have a few cookies left over (I had to 1/2 the recipe I made because I had way too many!) But they are a great yummy snack!
The Keto Chocolate Graveyard!
keto chocolate mousse and almond cookies
YIELD: 12 cups
PREP TIME: 30 min
COOK TIME: 15-18 min
REST TIME: 2-24 hours
plastic dessert cups
piping bag or ziplock will work
FOR THE MOUSSE:
1 ½ cups heavy cream
½ cup allulose + 1/4 cup water
12 ounces Lily’s Dark Chocolate Chips
4 large eggs, at room temperature
1/2 shot espresso
1 teaspoon vanilla extract
½ teaspoon kosher salt
FOR THE ALMOND COOKIES:
1 cup almond flour
1/8 cup room temperature butter
1/2 cup allulose
1/2 teaspoon almond extract
1/4 cup melted lily’s dark chocolate chips for decor
1 square keto brownie, crumbled
1 small dessert cup (mousse + almond cookie) = one serving
6g Net Carbs
22g Total Carbs
- Preheat oven to 350ºF and prep & measure all your ingredients and set aside.
- MOUSSE: In a stand mixer on medium speed, whip the heavy cream to medium peaks, roughly 5 minutes. Set aside in the fridge. In a small saucepan over medium-low heat, melt the allulose with 1/4 cup water until dissolved. when it starts to boil, turn off the heat.
- MOUSSE: Add chocolate and eggs to a blender. Blend on medium-high speed, will be chunky until you add the hot syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture becomes extremely smooth, then stream in the espresso, vanilla, and salt. Keep blending until cooled to room temp, about 1 minute. Feel free to scrape the sides as needed.
- MOUSSE: Fold the chocolate mixture into the chilled whipped cream until smooth and until there are no streaks. Be careful to not overmix. Pour into individual ramekins or dessert cups, and set in the fridge until firm, at least 2 hours or up to 24 hours.
- COOKIES: Using a stand mixer you can start prepping your cookies. Cream the allulose and butter together and add eggs one at a time and mix until smooth. Add almond extract and then slowly add almond flour until well incorporated.
- COOKIES: Put cookie mixture into piping bag, or ziplock bag, cut the corner and make into tombstone shapes on a sheet pan lined with parchment paper. Make sure your tombstones will not exceed the size of your mousse cups. Bake for 15-18 minutes until the bottom is browned and edges are crispy. Remove from oven and cool.
- COOKIES: Place on a cooling rack. You can melt the chocolate chips and also put in a piping bag or ziplock, cut the edge and start decorating! Try “RIP” or even get creative with ghosts or spiders!
- ASSEMBLE GRAVEYARD: once your mousse has set, take your tombstone cookies and place them in your cups, sprinkle with “brownie dirt” and enjoy! Store wrapped in fridge to keep cool before serving.