This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This Sugar-Free Mocha Mousse is low carb and made with just 4 ingredients!
Coffee lovers and chocolate lovers this is a recipe match made in heaven!
If you are anything like me, you equally love coffee as well as chocolate! Combine the two and it’s a treat that just can’t be beat! Take no time at all to prepare, a little bit of time to chill in the fridge and you’re done! A decadent and satisfying dessert!
Creamy, smooth and thick and fluffy, melt in your mouth chocolatey with a hint of coffee that’s what mocha is all about! If you’ve followed my blog long enough, you should know two things about me; my love for coffee and chocolate!
I could enough both every day like in my Caramel Mocha Iced Coffee recipe or in my Coffee Chocolate Crunch Ice Cream, but my favorite is my Coffee Cheesecake with my Sugar-Free Chocolate Drizzle all over it!
When you can make a quick treat like this, there’s really no need to ever feel deprived on a sugar free, low carb diet!
I actually made this by accident!
I was trying to make some mocha truffles and kind of messed up the mixture so that it couldn’t ever harden to form truffles, it made this awesome mousse instead! Sometimes mistakes work out even better than expected!
After you prepare it, just pop it in the fridge for abut 30 minutes so it has some time to marry the flavors together and thicken up!
I have a feeling you this will be your new Go- To treat to curb a craving!
Brenda’s Notes:
- If you don’t have sugar free chocolate candy bars like Lily’s, try 85% Dark chocolate which is usually low in carbs and sugar is usually listed as the third or fourth ingredient.
- If you don’t have the chocolate stevia you don’t necessarily need it since it’s really optional. Taste your mixture and decide if it’s sweet enough. If not add whatever favorite sweetener you enjoy using. Start with a small amount first, perhaps just 1/4 cup, then add more if needed.
- You can reduce the carbs even more by using unsweetened baking chocolate and chocolate liquid stevia, but you may need to add at least 1-2 teaspoons to get it sweet enough to your liking.
Recipe first published in Jan of 2016.
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
4 Ingredient Sugar-Free Mocha Mousse
Ingredients
- 6 ounces sugar free chocolate (I used Lily's Sweets)
- 1/2 cup coffee strong brewed, cooled
- 1-2 tsp coffee extract
- 2 cups heavy whipping cream
- optional: 1/2 tsp chocolate liquid stevia
Instructions
-
Whip your heavy cream in a stand mixer. Set aside.
-
Melt your chocolate in 30 second intervals in a microwaveable bowl or over low heat in a sauce pan on the stove.
-
Add the coffee and coffee extract to the chocolate and mix well.
-
Pour your coffee chocolate mixture into the whipped cream and stir until combined well.
-
Taste and decide if it's sweet enough, add sweetener if needed.
-
Pipe into serving dishes, to with chocolate chips if desired.
-
Refrigerate for about 30 minutes to thicken mousse.
-
Enjoy!
Can I use Swerve instead, I don’t have liquid chocolate stevia.how much would I use?
Hmmm you might need at least 1/2 cup, but try tasting then adjust.
Thank you for this recipe. It worked really well even though I didn’t have coffee extract and used Swerve confectioners and 90% Lindt dark chocolate. My husband, a chocoholic and coffee addict loved it – he said he could eat it every day!
Just whipped this up, and had to make a couple of substitutions. I used instant coffee granules dissolved in hot water, sugar free chocolate chips and caramel extract instead of coffee since that’s all I had on hand. Turned out yummy! like a macchiato fluff! A very versatile recipe for sure 🙂 I wasn’t sure if it was necessary, but i did cool the chocolate mixture down to close to room temp before folding it in.
Thanks for sharing your subs, glad you liked it!
Where is the fiber coming from? I can’t wait to make this!
Serving size is 1? 1 what? 1 cup? 1/2 cup was listed in the ricotta recipe, is it the same for this one??? I assume it is 1/2 cup or 4 oz as the other variations of this mousse recipe I looked at mention. I too am wondering where the 4.5 grams of fiber per serving come from in this version? My dad has type II diabetes and I’ve been looking for a low carb dessert for him to try. We’re having a family dinner for 11 this weekend and would probably double this recipe to make enough for everyone but concerned it may not set up, especially if doubled as some recipes are better made exactly as directed. I’m wondering if I could tweak it and add gelatin to ensure set up….hmmmmm
It’s 4 cups of all ready whipped cream so 8 servings is 1/2 cup serving. You could add some cooled gelatin at the end of mixing it all into the blender.
the fiber is in the Lilly’s chocolate (inulin fiber)
I live in NZ and am wondering what coffee extract is? Thanks
It’s like vanilla extract, a concentrated flavoring. I find most of my products at iherb.com and my discount code is YAJ035.
Hi Brenda…Another Fabulous Recipe! Thank you! Where are all the carbs coming from? I understand the fiber is from inulin, but where are the balance of the carbs (7 per half cup serving) coming from? Whipping cream has none, coffee has none, stevia has none, my coffee extract has none, so I’m stumped here. Do they come from the sweetener in the Lily’s chocolate as eyrithrtiol, zylitol, or something else? 7 grams of carbs in a half cup serving seems excessively high to me and I want this very badly….it sounds amazing!
Yes from the Lily’s sweets which is although sugar free it is higher in carbs than using something like a dark 85% chocolate bar.
OK, thank you ….. I will be usng my homemade chocolate made with coconut oil, powdered sweetener and cocoa powder. I’ll let you know how it turns out, but I am sure it will be fabulous! I can’t wait!
I am thinking of making this later tonight for lunch on Sunday. I don’t like coffee!!! I know that is odd… but all the same I don’t like it. I was wondering if using just more cream or water or chai tea.. Just was wondering what your thoughts might be on this.
You could use tea to sub.
Really good recipe I’m making this for thanksgiving can’t wait to share with the fam..
I don’t have chocolate candy bars or Lily’s on hand. Can I mix my powdered Chocolate in with the coffee? Thanks.
You mean like cocoa powder? I’m sure you could, although it might dry out the mousse, you may need additional cream.
Where did you purchase the serving dish that you piped the mousse into? What size are they?
I believe I found them at Target. 3 ounces.
Could you leave out the coffee if you wanted just a chocolate flavor?
Yes but you’d have to replace the liquid from the coffee with something else, perhaps almond milk.
How long in advance can I make this? Would it be ok to make it the night before for lunch the next day?
Yes sure, I’ve made it then we had it in the fridge for a couple of days, stays fine.
I love this recipe and have made it several times. I prefer not to use artificial sweeteners, so I used 82% dark chocolate and I did not use coffee extract. Since the coffee was not completely cooled, when I added the melted chocolate, it made tiny chocolate chips.
For my daughter who doesn’t like coffee, I added a melted chocolate bar and 1/2 cup of water to the whipped cream. Both turned out great!
Thanks for the recipe!
Can you make it with coolwhip that is what I always keep on hand ? Recipe sounds delicious I’m a huge mocha fan . Thank you !
Sure you could use that.
Just made this today and it is incredible! I had to use about half a stick of cream cheese because I was short on heavy cream (only had 1.5 cups). I beat the cream cheese and then added that to the chocolate mixture and stirred it all into the heavy cream. It is like a chocolate whipped cheesecake and it is a solid 10/10. I think I have eaten half of the bowl already. Will need to make another batch this week haha Thanks for a great recipe.