Espresso-Chocolate Mousse

Espresso-Chocolate Mousse

Espresso-Chocolate Mousse Recipe
Prep time
Cook time
Total time
Serves: 16
  • 2 Tbsp. Wholesome Sweeteners Organic Zero
  • 9 oz. organic bittersweet chocolate, chopped
  • 6 large organic eggs, separated
  • 2 c. organic heavy cream
  • 1 oz. strong-brewed organic espresso
  • 4.5 Tbsp. organic butter, cut into cubes
  • ½ tsp. SweetLeaf® Stevia Extract
  1. In the top of a double boiler, combine the chocolate, butter, stevia and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted.
  2. Remove the top of the double boiler and let cool to 75 degrees F on an instant-read thermometer.
  3. Beat in the egg yolks until incorporated.
  4. In a large bowl, beat the egg whites at medium-high speed until very soft peaks form.
  5. Gradually add the erythritol (Zero) and beat until the whites are slightly firm and glossy.
  6. In another bowl, beat the cream until firm.
  7. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.
  8. Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours.
  9. Garnish with chocolate shavings and serve chilled.
Approximately 16 (1.5 ounce servings)

Nutrient Information Per Batch

3785.43 kcal Calories, 738.62 mg Calcium, 90.83 g Carbohydrate, 2056.57 mg Cholesterol, 388.86 g Total Fat, 41.83 g Fiber, 49.51 mg Iron, 896.07 mg Magnesium 2881.38 mg Potassium, 80.57 g Protein,118.55 mcg Selenium, 1024.82 mg Sodium, 5.16 g Sugars, 28.75 mg Zinc, 232.82g Saturated fat, 0 trans Fat, 116.13 g Monounsaturated fats, 16.47 g Polyunsaturated fats, 10032.6 IU Vitamin A, 0.55 mg Vitamin B6, 3.87 mcg Vitamin B12, 2.86 mg Vitamin C, 387.8 IU Vitamin D, 9.42 Vitamin E, 45.02 mcg Vitamin K, 232.49 mcg Folate,0.69 mg Vitamin B1(Thiamin),0.3 mg Vitamin B3(Niacin),2.23 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1088.76 mcg Lutein and Zeaxanthin, 2.86 g ALA, 0.01 g EPA, 0.11 gDHA,1891.53 mg Phosphorous, 10.63 mg Manganese, 0 mcg Alpha carotene, 472.26 mcg Beta carotene, 27 mcg Beta cryptoxanthin, 0.17 g Conjugated Linolenic Acid


  • No Red Meat
  • No Fish
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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