Low carb sweet treat: Chocolate Mousse

Yep, you read that right! This recipe comes from What the Fat? Recipes, a book of low-carb, healthy fat cooking created for people wanting to eat a low-carb or keto diet.

It’s definitely more of a ‘sometimes’ food if you’re going for weight loss, but I know so many people who are trying this diet but have a terribly sweet tooth!

I spoke to one of the authors, registered dietitian Dr Caryn Zinn, about whether it’s possible to have a low carb or keto lifestyle if you can’t resist something sweet. “Definitely, low carb will help this as it allows the sweet palate to be altered and people typically crave less sweet overall,” she says. “It might not necessarily ‘cure’ a sweet tooth, as sometimes people are just built that way, but it can help a lot to manage it.”

Chocolate mousse

This is a personal favourite of the entire WTF? team. It is dangerously good, with a truly restaurant-quality texture and taste. For those who love the classic dark chocolate + orange flavour we recommend adding orange zest to the mix. Whatever you do, it will be hard to stop at one helping – so consider yourself forewarned and maybe save this for a really special occasion!

Prep time: 5 mins. Cook time: 5 mins. Cooling time: 15 mins.
Serves 4–6

Difficulty        **

Per serve: Carbs 4.0 g; Protein 3.1 g; Fat 26.1 g; Energy 254 Cal


  • 50 g dark chocolate (85% or higher)
  • 1/3 cup cream
  • 2 egg yolks
  • ½ cup cream
  • To garnish:
  • 10 g dark chocolate (85% or higher), shaved into curls
  • 2 tbsp berries (defrosted if frozen)


Chop the chocolate into smallish chunks and place in a heat-proof bowl. Set a metallic sieve over the bowl and keep to one side. Place the first measure of cream (1/3 cup) and any special flavours (see the variations below) in a small, heavy-based pot and bring slowly to the boil over a medium heat. Watch it carefully, as cream often boils over suddenly.

When the cream is boiling, take it off the heat, immediately whisk in the egg yolks and pour the hot cream mix through the sieve into the chocolate bowl. Cover with a plate and allow to melt for 5 minutes before whisking until smooth and incorporated. Allow the chocolate mixture to cool completely.

Whip the second measure of cream (1/2 cup), add to the cooled chocolate mixture and fold it through. Divide the mixture between small serving dishes or glasses, cover and place in the fridge to set.

Serve with the chocolate curls and berries.

Some variations:

Add the finely grated zest of ½–1 orange, or add a dash of vanilla for a traditional flavour. For something a little different, add 1–2 star anise or . tsp peppercorns. The amount you’ll use will depend on your personal preferences – experiment until you’ve got it just right.

From What the Fat? Recipes, recipes copyright © The Real Food Publishing Company, 2019, images copyright © Todd Eyre Photography, 2019