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)
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.
- 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.
17 Comments
C
October 11, 2018 at 11:17 pmGood job! Many premixed baked goods ask for vegetable oil, so your recipe shouldn’t be that unusual for those of us who used to back out of a box! Thanks for the recipes!
DeborahLT1957
October 14, 2018 at 3:24 am*Horns up* Sahil! Just made this for dessert tonight…and what a winner! Thanks for sorting out the keto friendly ingredients for this dessert. I didn’t have Sukrin but I used my Lakanto Golden Monkfruit sweetener and ground it to powder, and it worked like a charm. Your berry swirl cheesecake recipe was my first time making cheesecake, now this keto friendly Nigella dessert is my first time making a mousse. I swear, you are making me a better and more adventurous cook since I went keto!
Sahil Makhija
October 15, 2018 at 4:11 amThank you so much, I’m really glad to hear that.
Alison G
October 15, 2018 at 1:22 pmI made this yesterday for dessert after our roast chicken, it was lovely! I served it up with some cream and a few raspberries and had the last little bit today at lunch at work. I quite often make a version of your egg free mouse with ricotta rather than butter.
Sahil Makhija
October 16, 2018 at 2:39 amThanks for sharing Alison, I must try this ricotta mousse sometime.
Ack
October 16, 2018 at 8:16 pmEnjoying your show and recipes. This one gets a big horns down, chocolate is not going well with the olive oil flavor.
Sahil Makhija
October 17, 2018 at 2:48 amWell am sorry you didn’t enjoy it. 🙂
Shef
October 25, 2018 at 2:42 pmSo I used a German stevia liquid called Flussigsube. Beat it with my yolks ..the moment I added my lindnt 90% to the yolks… The mixture seized. Any idea why this could happen?
Sahil Makhija
October 28, 2018 at 2:41 amMost likely has something to do with the temperature of the eggs and chocolate and possibly if there is any water involved somewhere.
Lore
October 30, 2018 at 1:48 pmCan you use erythritol for this?
Sahil Makhija
October 31, 2018 at 2:16 amYes absolutely!
Suz
November 25, 2018 at 2:10 pmWorked beautifully, tasted AWESOME!!!!
PAUL V MARCHISOTTO
February 1, 2019 at 8:38 pmI think I’d use a lighter oil like avocado oil or maybe coconut oil with the chocolate but you are the best and you get the best advice keep chugging along
Misha
February 10, 2019 at 6:59 amWorking from Cacoa powder, how much could I use rather than to use the premade chocolate, please? This looks amazing and I can’t wait to make it!
Sahil Makhija
February 11, 2019 at 6:44 amIf you do it with that then it’s not my recipe and I really don’t know. This recipe has chocolate for a reason. Chocolate and cocoa powder are not the same thing and they will totally change the taste, texture and everything about this recipe. However having said that feel free to experiment and give it a try if you like 🙂
Budoor Muneer
March 15, 2019 at 3:28 pmHi, I made this and I love the flavors, however I’m not sure if it’s supposed to be 50 grams of olive oil? In the vid it’s seems like it much less than what I measured to be 50 g. Another question, does the chocolate mix have to cool down before adding to the eggs told mix? Thanks!
Sahil Makhija
March 16, 2019 at 2:51 am50g is a little more than 3 tablespoons since 1 tbsp of olive oil is about 15g. And yeah you want it to cool a tad before adding the eggs.