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.
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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.
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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!
Barbarainnc says
January 22, 2016 at 1:14 pmCan I use Swerve instead, I don’t have liquid chocolate stevia.how much would I use?
Brenda says
January 23, 2016 at 2:00 pmHmmm you might need at least 1/2 cup, but try tasting then adjust.
Philippa Terrington says
March 24, 2019 at 10:33 amThank 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!
Katie says
January 24, 2016 at 7:10 pmJust 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.
Brenda says
January 25, 2016 at 6:44 amThanks for sharing your subs, glad you liked it!
Wendy says
January 28, 2016 at 9:38 pmWhere is the fiber coming from? I can’t wait to make this!
Karen Swift says
March 17, 2017 at 8:32 amServing 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
Brenda says
March 17, 2017 at 11:14 amIt’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.
sz says
October 27, 2017 at 1:03 amthe fiber is in the Lilly’s chocolate (inulin fiber)
Linda says
November 26, 2016 at 10:15 pmI live in NZ and am wondering what coffee extract is? Thanks
Brenda says
November 27, 2016 at 7:03 amIt’s like vanilla extract, a concentrated flavoring. I find most of my products at iherb.com and my discount code is YAJ035.
Patty in Co says
October 27, 2017 at 6:24 pmHi 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!
Brenda says
October 28, 2017 at 8:53 amYes from the Lily’s sweets which is although sugar free it is higher in carbs than using something like a dark 85% chocolate bar.
Patty in Co says
October 28, 2017 at 1:31 pmOK, 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!
Mandy L. Pena says
November 4, 2017 at 6:05 pmI 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.
Brenda says
November 5, 2017 at 7:09 amYou could use tea to sub.
Danielle.C says
November 19, 2017 at 9:24 pmReally good recipe I’m making this for thanksgiving can’t wait to share with the fam..
Judi says
January 28, 2018 at 9:45 pmI don’t have chocolate candy bars or Lily’s on hand. Can I mix my powdered Chocolate in with the coffee? Thanks.
Brenda says
January 29, 2018 at 6:43 amYou mean like cocoa powder? I’m sure you could, although it might dry out the mousse, you may need additional cream.
Donna says
March 14, 2018 at 6:51 pmWhere did you purchase the serving dish that you piped the mousse into? What size are they?
Brenda says
March 14, 2018 at 8:28 pmI believe I found them at Target. 3 ounces.
Julie says
March 27, 2018 at 5:50 pmCould you leave out the coffee if you wanted just a chocolate flavor?
Brenda says
March 27, 2018 at 10:38 pmYes but you’d have to replace the liquid from the coffee with something else, perhaps almond milk.
Linda says
April 11, 2018 at 6:57 pmHow long in advance can I make this? Would it be ok to make it the night before for lunch the next day?
Brenda says
April 12, 2018 at 4:55 amYes sure, I’ve made it then we had it in the fridge for a couple of days, stays fine.
Rosemary L. Pike says
May 11, 2018 at 3:59 pmI 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!
Regina says
April 15, 2019 at 11:53 amCan you make it with coolwhip that is what I always keep on hand ? Recipe sounds delicious I’m a huge mocha fan . Thank you !
Brenda says
April 15, 2019 at 2:08 pmSure you could use that.