With just two ingredients, this Low Carb Whipped Chocolate Mousse is the perfect treat to satisfy your sweet tooth without ruining all your hard work.
Since my gluten-free experiment morphed into low-carb eating (it seemed to make the most sense), I haven’t had too much trouble curbing my sweet tooth. That’s not to say I haven’t craved sweets at all because, well, duh. Clearly I love chocolate. My solution to the need for chocolate? This stuff right here.
When we were in Oregon over the summer, my sister-in-law requested a low carb/ketogenic dessert to celebrate her birthday, so I made this Two Ingredient Low Carb Whipped Chocolate Mousse. To make it a little more special, I turned the mousse into parfaits. I layered it with sliced strawberries and topped it off with homemade whipped cream that I made using the leftover cream and a little sweetener (I used a sugar alternative, but I can’t remember which one).
It was a huge hit, even with those of us who were still regularly indulging our sweet tooths (sweet teeth?). The mousse was so good that I made it again during that visit, and now I’m making it at home. This mousse is the perfect evening treat to keep in the fridge. A little goes a long way due to its richness, so a batch lasts me about a week.
Two Ingredient Low Carb Whipped Chocolate Mousse
4.5 oz. box sugar-free fat-free chocolate pudding
2 cups heavy cream
Whisk together the pudding and the cream in a large bowl. Cover with plastic wrap and place in the refrigerator for at least two hours. Remove the mousse from the fridge and use an electric mixer to whip it into mousse. Serve immediately or keep in the fridge for up to a week.
If you’d like, beat the remaining heavy cream with a little of your preferred sweetener to make whipped cream to serve with the mousse.
This mousse makes amazing parfaits! You can layer it with berries, crumbled low car cookies, or alternate flavors of mousse.
I’ve only made the chocolate version of this mousse, but it would also work other flavors.
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