Chocolate mousse

If you need a quick chocolate fix, then this is the dessert or snack for you! It takes just a few minutes to make and only needs 2 ingredients! Rich, chocolatey mousse... yum!
Dark Mint Chocolate Mousse

I love this chocolate mousse recipe as it is so quick and easy to make and it really helps those sweet chocolate cravings! The other great thing about this recipe is that it can be tweaked to suit your own tastes too.

The original recipe is made with 70% dark chocolate for a plain chocolate mousse, but I love to mix it up by using orange or mint flavoured dark chocolate too!

Remember, the darker the chocolate, the less sugar it has (but this also means the more bitter taste it has too!) If you’re not used to eating dark chocolate or a low carb and sugar diet, it’s wise to stick to 70% cocoa solids as anything darker may be too bitter.

 

Dark Mint Chocolate Mousse

Chocolate mousse

If you need a quick chocolate fix, then this is the dessert or snack for you! It takes just a few minutes to make and only needs 2 ingredients! Rich, chocolatey mousse... yum!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert, Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: chocolate, mousse, pudding
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 2 servings
Calories: 495kcal
Author: Jo Paterson

Ingredients

  • 50 grams dark chocolate
  • 200 ml double cream

Instructions

  • Melt the chocolate in a microwavable bowl for a few seconds at a time, then stirring, being careful not to burn it. Alternatively you can melt the chocolate in a large bowl over hot water
  • Pour the cream into a separate bowl and whip until it is the consistency you like. This is much easier and faster with an electric whisk. The cream will all of a sudden change from liquid, thickening until it is a stiff cream (be careful not to over-whip the cream or it will split into lumps - stop when it is a nice thick consistency)
  • Pour in the melted chocolate and fold (gently stir) until it is combined throughout the cream and decant into serving ramekins/bowls/glasses
  • You can add additional toppings such as a small amount of grated dark chocolate, drizzle of melted chocolate, chopped nuts and cream if you wish
  • The mousse can be eaten straight away, or will set even firmer if refrigerated

Notes

Avoid using chocolate which has added sugars in the form of caramel, toffee, honeycomb etc as this will increase the sugar and carb content significantly. 
If you find the recipe is too strong or bitter for your taste, try adding some sweetener. 
SWEETENERS
The type of sweeteners I use in most of my recipes are called xylitol and erythritol which are natural sweeteners.
The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
total sweet xylitol
If you have IBS or similar conditions, then you may find xylitol triggers your symptoms. If this the case for you, erythritol sweeteners are what I recommend using instead of xylitol as erythritol has little to no impact on the gastric system. The brand I use is NKD Living powdered erythritol. 
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used but may raise blood glucose levels and can leave a bitter aftertaste.

Nutrition

Calories: 495kcal | Carbohydrates: 14g | Protein: 4g | Fat: 48g | of which saturates: 29g | Fibre: 3g | of which sugars: 6g
Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram