Chocolate Raspberry Mousse with a Dark Chocolate Shell

I love chocolate, looooovveee chocolate. Everything about it is perfection. They say that chocolate heals the soul and let’s be honest it’s probably the most effective and cheapest therapist on the planet (second only to wine, you can’t change my mind on this). Some of the research on dark chocolate has shown that it has antioxidant potential and may have a range of health benefits like lowering your cholesterol levels, preventing cognitive decline, and reducing the risk of cardiovascular problems. Guess that means that you can have your chocolate and eat it too (see what I did there? I’m punny).

Now this recipe came to me in my dreams. No seriously, I dreamed about it for 1 week straight until I decided that I had to make it. My husband had gotten this amazing looking cupcake from a local bakery in our area and of course I wanted it, BAD. It looked like perfection on a plate which caused me to be insanely jealous, hence the persistent dreams of chocolate desserts. So what do you do when you have cravings that are threatening to derail your keto lifestyle? You make a keto-approved option and make your husband insanely jealous of your decadent chocolate dessert. Bingo! What’s even better is that Valentine’s day is coming up soon (19 days, but who is counting??) so this is the perfect guilt free dessert to make for yourself or your sweetheart while staying on track.

There is a perception that if you are eating a low-carb/keto lifestyle that you can’t enjoy the finer things in life (chocolate for instance) but I’m here to tell you that it is false! I have made a couple of keto desserts and every time I have made them I have noticed that the key to a perfect dessert is letting the natural ingredients speak for themselves. Also, try to not add too much sweetener. When you do that it gives everything a weird aftertaste and then it tastes like diet food. Yuck. Just keep it clean and natural and the flavors will come forth.

I know some of you are going to look at this dessert and think no way, wayyy too hard for me. But I’m telling you that it was actually pretty easy and most of it can be easily made up ahead of time. Best part? It tastes as good as it looks if not better and definitely worth all the effort.

If you decide to make this recipe please tag me @exhaustedketomomma on Instagram and hashtag it #exhaustedketomomma so I can see your amazing creations! As always, stay keto strong my friends!

Chocolate Raspberry Mousse with a Dark Chocolate Shell

• Servings: 8
• Prep Time: 30 mins
• Cook Time: 15 mins
• Difficulty: moderate
• Print

A decadent dessert that is perfectly balanced between sweetness, tartness, and chocolatey richness. Not only does this taste divine but it also looks beautiful.

Created By: Danielle Randall, Exhausted Keto Momma

Chocolate Mousse

• 1 cup heavy whipping cream, cold
• 1 tsp vanilla
• 1 tbsp sweetener
• 2 tbsp dutch cocoa powder, unsweetened
• 1 tsp instant coffee powder, optional but highly recommended
• chocolate shavings and raspberries for garnish

Raspberry Chia Seed Puree

• 1 cup raspberries*, fresh or frozen
• 1-2 tbsp of sweetener
• 1-2 tsp Chia Seeds
• 1/8 tsp xanthum gum (optional)

Dark Chocolate Shell

• 1/4 cup Dark Chocolate Chips, sugar-free
• 1 tbsp coconut oil
• silicone cupcake molds

Directions

1. Start making these by preparing your raspberry puree first, this insures that it has plenty of time to set and chill.
2. Place the raspberries and sweetener in a small saucepan and cook over medium heat until the berries start to break down.
3. After about 7-10 minutes of cooking, add in the chia seeds. If you use frozen berries your mixture will be more watery and you might need more chia seed to thicken the mixture. You can also use a small amount of xanthum gum as well if you didn’t want to add more chia seeds to help thicken the mixture.
4. Allow raspberry puree to cool completely and then keep it chilled in the fridge until the rest of components are ready.
5. Melt the chocolate and the coconut oil together either in a double boiler or my personal favorite the microwave. Just be careful to not over heat the chocolate because burnt chocolate is wasteful and a federal offense.
6. Once chocolate is melted and mixed thoroughly with coconut oil, pour about a tablespoon of chocolate into the silicone mold and turn rotate the mold until the cup is coated (You might need less or more chocolate depending on your mold). Place into the freezer and allow the chocolate cup to completely solidify. Keep in the freezer until ready for assembly.
7. Once the puree and chocolate shells are ready, it’s time to make the mousse! This mousse will whip together in 5 minutes flat. Just add all the ingredients for the mousse together and whip it together with a whisk if you are feeling strong or my favorite, a hand mixer. Whip until you get stiff peaks and then keep the mixture chilled until you are ready to create your masterpieces.
8. To assemble, peel your silicone mold off the chocolate shells very carefully and place onto a cooking sheet or serving platter. Spoon about 1-2 tablespoons of raspberry puree into the chocolate shell, it should be about 1/2 inch-1 inch thick on the bottom. Then you are going to pipe the chocolate mousse on top of the puree. I prefer to use a zip lock bag, snip the tip off, and pipe in a beautiful spiral on top.
9. For garnishment, add some halved raspberries with some chocolate shavings on top and Voila! You now have a beautiful dessert that is dinner party ready or perfect for just you and those chocolate cravings. Bon Appetit!

*If you don’t like raspberries you can easily switch it out for strawberries, just remember that your strawberries might have a sweeter flavor and won’t need as much sweetener.

Nutrition

One Chocolate Shell: 33 calories, 0.75 net carbs, 3.4 grams of Fat
Chocolate Mousse: 105 calories, 0.4 net carbs, 10 grams of fat
Raspberry Chia Seed Puree: 10 calories, 1 net carb
Total: 148 calories, 2.1 net carbs, 13.4 grams of fat