Keto Chocolate Mousse
I was watching Masterchef Australia on the telly and it was Nigella week on the show. As part of one of the pressure tests on the show the contestants had to whip up 4 of Nigella’s chocolate dishes. One of these dishes was a chocolate olive oil mousse. It was like a light bulb went off. I just knew right there and then that I had to make this mousse and make it for the show. So here I am today doing my very own Keto version of Nigella Lawson’s Olive Oil Chocolate mousse.
Now one would not think of putting olive oil in a mousse but honestly it seems almost normal to me. I feel like it can totally enhance the flavour of the chocolate and also we’re talking adding some good fat to our sweet treats. It seems like this recipe was made for Keto. Anyway, enough jibber jabber. Let’s make it.
Some handy tips!
Since I made this recipe pretty much on the fly and without any ‘trials’ there were some little edges to iron out. Even though I used Sukrin as the sweetener I would recommend powdering it or perhaps even using a liquid sweetener. This reason for this is to get a smoother texture for the mousse, I could kind of feel the particles of the Sukrin while eating so I would definitely powder it the next time I make this. Deepti (my wife) also recommended the addition of vanilla extract as that would definitely help with any ‘eggyness’ that comes with a mousse like this. Of course if you do not eat eggs then you can try my Keto chocolate mousse recipe that’s egg free. Enjoy!
Nutrition Info (Per serving)
- Calories: 256
- Net Carbs: 4g
- Carbs: 4g
- Fat: 24g
- Protein: 5g
- Fiber: 0g
This recipe makes 4 servings. Get this recipe on myfitnesspal.
Nigella Lawson's Olive Oil Chocolate Mousse
- 75 grams Lindt 85% Chocolate You can also use 100% chocolate or sugar free chocolate I use this
- 50 grams olive oil I recommend this one
- 2 Eggs
- 25 grams Sukrin Gold (or low carb sweetener of choice) I recommend this
- a pinch of sea salt
- 1/2 Tsp Vanilla Extract This helps to mask any 'eggy' taste and is optional I use this
- Melt the chocolate over a ban marie or in the microwave in bursts of 30 seconds.
- Once melted pour in the olive oil and mix well
- Separate 2 eggs and whisk the egg whites to stuff peaks.
- Mix the yolks with the sweetener, sea salt and vanilla extract (optional) and then whisk till it doubles in volume and the colour turns pale.
- Then slowly fold in the chocolate mixture into the egg yolks till fully combined and smooth.
- Add the beaten egg whites into the chocolate and egg yolk mixture in 1/3rds. The first portion you can just mix to loosen up the entire mixture and the remaining 2/3rds are to be gently folded in.
- Once everything is well mixed together you can pour it out into serving dishes. Garnish with some chopped nuts.
- You can either eat these as they are (they will be nice and kind of like molten chocolate) or you can leave them in the fridge for an hour before eating.