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 Sugar free chocolate mousseSugar free chocolate mousse with only  4-ingredients and dairy free. Finally a chocolate mousse recipe that don’t contains avocado!

Last week I celebrate 5 years of union with my husband. I wanted to make a dessert that looks like us. He is a chocolate lover. I am a coconut lover but I eat sugar free. So I came up with this Sugar free chocolate mousse made with coconut cream. It is a very simple 4 ingredients sugar free dessert. I prepared the sugar free chocolate mousse within less than 15 minutes and it taste amazing. For the first time on the blog, I am sharing a recipe using erythritol as a sugar free sweetener!

Sugar free chocolate mousse sweetened with erythritol?

Behind this exotic name hide a 100% natural sweetener found in fruits or fermented food. It is completely safe for diabetic, contains almost no calories and it looks like sugar in appearance. It looks so much like table sugar that it is very difficult to believe it is not table sugar! Last good thing about this sweetener you can use it as a sugar substitute without changing the ratio. In fact, 1 teaspoon of table sugar = 1 teaspoon of erythritol.

Sugar free chocolate mousse
I bought mine from organic shops and if you do not have this sweetener at home and you still want to make this recipe this is my suggestion. You can make the recipe with stevia and adjust the quantity of stevia regarding your taste. As Stevia powder is much sweeter try to add 1 tablespoon at a time and see how it goes. Of course, if you do not eat fully sugar free coconut sugar is a wonderful refined sugar free sweetener to use in this recipe. This recipe is inspired by a French mousse recipe and that is why I am using fluffy eggs. That is also what makes the mousse so fluffy and compact after it has been refrigerated for few hours. Look at the inside! OMG this sugar free chocolate mousse dessert is a bomb!

coconut mousse

If you are vegan you can check my vegan chocolate mousse recipe here, made with avocado. Enjoy!

sugar free chocolate mousse

Sugar free chocolate mousse

Author: Carine
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  • Open a full fat coconut cream can.
  • Spoon out the top of the can as you will only use the coconut cream, not the liquid forming at the bottom of the can. That is why you have to use full fat coconut cream and the can should not be shaked before use to allow the coconut cream to form on the top.
  • Place the quantity of coconut cream required into a bowl. Set aside.
  • Crack the eggs and split the yellow eggs from egg white.
  • Discard the egg yolk and place each egg white into a large mixing bowl.
  • Using an electric whisk, start whisking the egg whoite on medium speed then after 30 seconds increase to high speed. Whisk until fluffy and firm. It should not take more than 3 minutes.
  • When the egg white are firm and fluffy add the xylitol.
  • Whisk again on low speed to incorporate.
  • Keep whisking and gradually add the coconut cream.
  • Add the cocoa powder and if the cocoa powder pulsed on the side of the bowl, simply, stop the electric whisk and use a spatula to scrap down the mixture to the middle of the bowl to incorporate.
  • When the cocoa is fully incorporated place the mousse into a bowl and refrigerate for at least 2 hours or even overnight.
  • Enjoy with dessicated coconut on the top if desired.
  • Serve 2-3 people.
You can replace the stevia/erythritol blend by 2 tablespoon of coconut sugar. It will raise the carbs and the recipe will not be sugar free.

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  1. In step 7 you state add the xylitol, not the erythritol/ stevia blend. Also if I add straight erythritol or xylitol how much should I use?

    • Hi, you need about 2 tablespoons of sugar free crystal sweetener like erythritol or xylitol. Adjust with more if you have a sweet tooth. Enjoy the mousse. XOXO Carine.

  2. I know this is an older post, but I just had to comment – you must be talking about a stevia/erythritol blend (like TruVia or Pyure in the US, I don’t know what you have in NZ) when you say a tablespoon! They’re something like twice as sweet as plain erythritol. Or maybe you mean the powders that are stevia with inulin to bulk it out? I’m not too familiar with those. But pure stevia extract powder is much, MUCH sweeter – like, I would use three of the tiny 1/32nd tsp spoons they come with to sub for 3Tbsp erythritol.

    • Carine says:

      Hi Ally, yes you are totally right I used Natvia in NZ a blend of stevia and Erythritol. It is similar to Truvia. I updated the recipe to make things clear! Thanks for reading my blog and adding such a useful comment!I don’t know what I would do without my proof reader followers !!! Thanks again, Carine.