Super Easy Keto Chocolate Brownie Mousse (Recipe 94 of 125)

Photo from Hungry for Inspiration

Last night was Sunday dinner. It was hosted by the Pantry Goat and I opted to bring dessert. I wanted to find something not very heavy and low carb. There are a couple other guests that was attending who were also watching their weight so I thought it'd be good to have a low carb option. 

I've made a mousse before using coconut cream, and it was delicious. It was lush and creamy and a perfect amount of sweet. 

This mousse used mascarpone cheese and I figured the texture might be a little different...in a good way. It was delicious. Light, airy and just the right amount of sweet. It's super easy to make.

I think there are also variations you can add to change up the flavor. Cherry and coffee are two that came to mind. A couple of the guests last night put a bit of Grind coffee rum over it and said it was delicious. 

Super Easy Keto Chocolate Brownie Mousse
Recipe from Hungryforinspiration.com

Serves 2

• 3.50 oz mascarpone cheese 
• 3 T baking cacao powder 
• 2.50 T granulated erythritol
• 3 T whipped heavy cream
• grated sugar-free chocolate or chocolate with at least 85% cacoa content (2/3 to add into the mousse and 1/3 for decoration)

Mix the mascarpone cheese, baking cocoa powder, grated chocolate, and erythritol until you get a smooth mass.

If your mascarpone cheese is still very cold it may be a bit straining but after a few minutes, you should get there. [JW Note: Definitely get the mascarpone out early to let it warm a little.]

Whip your heavy cream until stiff and fold it into your brownie mousse.

Fill your finished mousse into 2 small jars or 1 big jar.

Chill for 30 minutes in your fridge (or don't - I don't judge you) and enjoy!

Keep in an air-tight jar for up to 1 day in your fridge.

After more than 2 days your mousse will start to dry out.