Chocolate Mousse Bites
Chocolate Mousse Bites
Smooth, glossy little chocolate bites with a rich mousse centre — no baking, just melt, fold and chill
These chocolate mousse bites are smooth, glossy and deeply chocolatey — set in little moulds so you can pick them up, bite through the silky outside and hit that rich mousse centre.
Estimated per serving (2 bites): 210 calories, 4g protein and 4g net carbs. Just 15 minutes hands-on, then the fridge does the rest.
Why you'll love these mousse bites
- Smooth and glossy on the outside, rich and moussey inside
- Proper bite-size portions — 2 bites per serving
- No baking and no oven at all
- Just 15 minutes hands-on, then chill
- Sugar-free chocolate flavour that tastes indulgent
- Perfect make-ahead party dessert
Health notes
- Sugar-free dark chocolate: Deep flavour without the sugar spike.
- Greek yogurt: Lightens the richness and adds a little protein and tang.
- Cocoa-rich: The chocolate flavour comes from real chocolate and cocoa, not flavouring.
- Built-in portions: Individual bites make it easy to stop at a serving.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — cool the ganache before folding
Let the melted chocolate mixture cool to just warm before you fold in the whipped cream. Too hot and the cream melts and turns soupy; too cold and it sets into lumps. Warm-to-the-touch is the sweet spot for that smooth, glossy finish.
Ingredients
Mousse bites
- 150g sugar-free dark chocolate, finely chopped (or sugar-free chocolate chips)
- 1 cup heavy whipping cream, divided
- ½ cup plain Greek yogurt
- 2 Tbsp unsweetened cocoa powder
- 3 Tbsp powdered sugar-free sweetener, to taste
- 1 tsp vanilla extract
- Pinch of sea salt
- 1½ tsp powdered gelatine
- 2 Tbsp cold water (for the gelatine)
Swaps
- No gelatine: Skip it and spoon into cups instead — same mousse, softer set.
- Lighter: Use half-and-half whipped with extra yogurt; set will be softer, so serve in cups.
- Dairy-free: Use coconut cream and dairy-free yogurt; chill overnight for the firmest set.
- Sweeter: Add an extra tablespoon of powdered sweetener to the base before folding.
Instructions
| 1 | Bloom the gelatine. Sprinkle the gelatine over the cold water in a small bowl. Leave 5 minutes to swell. |
| 2 | Melt the chocolate. Heat ½ cup of the cream until steaming (not boiling). Pour over the chopped chocolate, wait 1 minute, then stir until completely smooth and glossy. |
| 3 | Add gelatine and yogurt. Warm the bloomed gelatine for 10 seconds until liquid, stir it into the warm chocolate, then stir in the Greek yogurt, cocoa, sweetener, vanilla and salt. Cool until just warm to the touch. |
| 4 | Whip and fold. Whip the remaining ½ cup cream to soft peaks. Fold it through the cooled chocolate in two additions — gently, keeping as much air as you can. |
| 5 | Fill the moulds. Pipe or spoon the mousse into silicone dome or bite-size moulds and smooth the tops. No moulds? Use a lined muffin tin or small cups. |
| 6 | Chill and unmould. Chill at least 2 hours, until firm and glossy. Pop the bites gently out of the moulds and serve cold, like the photo. |
Pro tips
- Silicone moulds are the secret to that glossy, smooth release — metal tins won't give the same shine.
- Chop the chocolate fine so it melts fully in the hot cream.
- Cool to just warm before folding — hot ganache melts whipped cream instantly.
- For clean edges, freeze the filled moulds for 20 minutes before chilling fully.
- Serve cold. These soften quickly at room temperature.
Nutrition
| Nutrient | Per serving (2 bites, est.) |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 19g |
| Sodium | 35mg |
Estimated per serving (6 servings of 2 bites; makes 12 bites), based on sugar-free dark chocolate, heavy cream and Greek yogurt. Exact macros vary with brands.
Variations
Mocha
Add 1 tsp instant espresso powder to the hot cream — darker, richer chocolate.
Mint chocolate
Add ¼ tsp peppermint extract with the vanilla.
Peanut butter centre
Half-fill the moulds, add ½ tsp sugar-free peanut butter, then top up and set.
Raspberry
Press one fresh raspberry into the centre of each bite before chilling.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Covered container; keep chilled until serving |
| Freezer | Up to 1 month | Freeze in the moulds, then bag; eat semi-frozen or thaw 10 minutes in the fridge |
| Make ahead | 1–2 days | They hold their glossy finish best in the first 48 hours |
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