Chocolate Mousse
Piped cocoa cream, sugar-free chips – 10 minutes, two glasses
This is a whipped cream mousse, not a boxed pudding. Cold heavy cream, cocoa, and allulose whip into light brown swirls you can pipe into a glass, then sugar-free chips sit on top, like the cup in the photo. Ten minutes. No sugar, no gelatin wait.
Two glasses. Whip to stiff peaks so the swirls hold.
Why you’ll love this glass
- Only 3g net carbs – cocoa and allulose, not sugar pudding
- About 10 minutes, one bowl
- Piped swirls, chips on top, like the photo
- No boxed mix, no gelatin wait
- It feels like dessert without the sugar crash
- Cold cream is the whole trick
Health notes
- Low carb: Allulose and unsweetened cocoa. No sugar pudding mix.
- Light on protein: This is a cream mousse, about 3g per glass. Add whey if you want more.
- Two glasses: Macros are per glass, not the bowl.
- Regular chips or sugar will jump the carbs. Stay sugar-free.
Key element – cold cream, sifted cocoa, pipe at stiff peaks
Warm cream will not hold the swirls in the photo. Chill the bowl and beaters. Whip cream to soft peaks, then sift in cocoa and allulose so you do not get lumps. Beat to stiff peaks. Fold chips in last, or they sink. Pipe with a star tip for the stacked look, or spoon in loose swirls.
Ingredients
Mousse (2 glasses)
- 1/2 cup cold heavy cream
- 2 Tbsp unsweetened cocoa powder, sifted
- 2 Tbsp powdered allulose
- 1/2 tsp vanilla extract
- Pinch of salt
Top
- 2 Tbsp sugar-free chocolate chips
Swaps
- More protein: Beat in 1 scoop chocolate whey at the end. Protein rises, texture is a little denser.
- Darker cocoa: Use 1 extra tsp cocoa. Same carbs, more bitter.
- No pipe bag: Spoon into glasses in loose layers. Same taste.
- Regular chips: Skip them. They add sugar.
Instructions
| 1 | Chill. Put the bowl and beaters in the freezer 5 minutes. Cold cream is what holds the swirls. |
| 2 | Whip. Beat cream, vanilla, and salt to soft peaks. Sift in cocoa and allulose. Beat to stiff peaks. Stop as soon as it holds a peak. |
| 3 | Fold chips. Fold in half the chips by hand so they stay whole, like the bits in the photo. Do not beat them in. |
| 4 | Pipe. Spoon into a bag with a star tip, or use a zip bag with the corner snipped. Pipe into 2 glasses in stacked swirls, like the photo. |
| 5 | Top. Remaining chips on top. Eat now, or chill 10 minutes so the swirls set. One glass is one serving. |
Pro tips
- Cold bowl, cold cream. Warm cream turns into cocoa soup.
- Sift the cocoa. Un-sifted cocoa makes grey specks.
- Stop at stiff peaks. Over-whipped cream goes grainy, then butter.
- Fold chips last. Beaten chips vanish into the mousse.
- Sugar-free chips only. Regular chips blow the carb count.
Nutrition
| Nutrient | Per glass (1 of 2) |
|---|---|
| Calories | 210 |
| Protein | 3g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 21g |
| Sodium | 25mg |
Estimates with heavy cream, cocoa, and sugar-free chips. Regular chips or sugar will raise carbs. This is a cream dessert, not a high-protein cup.
Variations
Mint chip
Add 1/8 tsp peppermint extract with the vanilla.
Mocha
Add 1/2 tsp instant coffee with the cocoa.
Protein bump
Beat in 1 scoop chocolate whey at stiff peaks. Protein rises, swirls are denser.
No pipe
Spoon into glasses in loose layers. Same 10-minute dessert.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the swirls still hold |
| Refrigerator | Up to 2 days | Cover. Swirls soften overnight |
| Freezer | Skip it | It ices and loses the piped look |
FAQ
Test your knowledge
5 quick questions about this glass
1. Protein per glass?
2. Net carbs per glass?
3. How many glasses in a batch?
4. Why chill the bowl first?
5. Why skip boxed pudding mix?
