CREAM CHEESE CHOCOLATE
MOUSSE
Dark chocolate, cocoa, tangy cream cheese and whipping cream combine to make the most delicious thick and creamy mousse. This dessert was eaten between the two of us over two days very easily indeed. It tastes rich and creamy. It is fairly firm once chilled, so if you want a much softer mousse, you can leave out the cocoa powder or add half the amount. That said, once you start eating the mousse and chatting while enjoying it, it begins to soften quite quickly. We loved the recipe as written, but you can definitely play with it depending on your preferences.
Quick desserts are something we can all appreciate as our lives are often very busy.
You can dress this dessert up in a number of different ways. You can use whipped cream whipped to stiff peaks or my Creme Fraiche (which is what I used) and a quarter cherry (0.5 g carbs) for color or simply sprinkle with grated unsweetened chocolate.
Topping this mousse with raspberries would be pretty and add a tart accent to the pudding.
These no-bake chocolate mousse puddings will satiate the desire for chocolate without the crash that real sugar chocolate gives one, plus also satiate the appetite due to the fat content in the mixture. There are no eggs to fold into this chocolate cheesecake mousse. The texture is thick and creamy and very chocolatey. Keep this easy chocolate mousse recipe on hand when you need a quick but easy recipe that is also so reminiscent of a fancy chocolate mousse cheesecake. You can top the dessert with fine crumbs (almond flour mixed with powdered sweetener and melted butter) for a lovely texture.
No need to turn on the oven for this semi-sweet chocolate dessert - actually make that a dark chocolate dessert. If you leave this dessert for 5 minutes at room temperature, it will be even creamier. One bite and you will be in love and forget about leftovers; there won't be any! We kept eyeing them in the fridge and soon they were all gone. If you want to get fancy, you could top these with a chocolate ganache.
You could potentially use a good blender. I used a food processor.
INGREDIENTS:
8 oz cream cheese (250 mL)
3 oz unsweetened chocolate (90 g)
11/2 cups heavy cream (375 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/4 cup allulose (60 mL)
2 tbsp cocoa powder (30 mL)
In
food processor, process cream cheese until smooth.
Add
cream (reserve a few tablespoons) and process until well incorporated. In bowl,
combine unsweetened chocolate with a few tablespoons of reserved heavy cream. Microwave in 30 second increments until the chocolate
is melted and stir together with the cream until smooth. Add to cream cheese along with remaining liquid
sweetener, allulose and cocoa powder. Process
until smooth. Pour into 4 short brandy glasses
or tall wine glasses. Top with my Crème Fraiche or whipped cream,
a quarter of a Maraschino cherry and grated unsweetened chocolate, if desired.
Helpful Hints: If you want a much softer set, you can skip the
cocoa powder or use only half of it.
Yield: 6 servings
1
serving
380.7
calories
7.4
g protein
38.2
g fat
3.9 g fiber
4.3 g net carbs