Love chocolate but not the sugar? Sugar-Free Instant Pot Chocolate Mousse is the light and creamy dessert that you will go crazy for.
The easy sugar-free recipe is only 6g net carbs and only requires 6 ingredients.
This mousse is even easier to make with the help of your Instant Pot, but don't worry if you do not have an electric pressure cooker. I even include stovetop directions too.
How To Make Instant Pot Chocolate Mousse
This healthy sugar-free mousse recipe is a mixture of traditional and modern mousse recipes. It is light, fluffy, and oh so good. It is the perfect treat for two to serve for a date night at home, or simply if you are something rich and chocolatey.
Traditionally, mousse is made with egg yolk and whipped egg whites. Since the traditional mousse would contain raw eggs I chose to substitute egg whites with whipped heavy cream.
You will need a total of only six ingredients to make this chocolate mousse: sugar-free dark chocolate chips, butter, two egg yolks, vanilla, heavy cream, and your sweetener of choice.
Making mousse isn't difficult or time-consuming. However, you will want to have your ingredients measured out and ready to go since you will be constantly stirring.
Your mousse will cook quickly and will be ready for the next ingredient, so you will not have time to measure the ingredients as you cook.
Why Use a Pressure Cooker?
Your Instant Pot will be serving as a double boiler for this recipe. Add two cups of water to your pressure cooker and place a large oven-safe bowl over the top of the pressure cooker. Press the sauté button to turn on the Instant Pot and let the water come to a boil.
The electric pressure cooker will steadily heat the bowl just enough to perfectly cook your mousse without having to worry about the egg yolks curdling due to overcooking.
The heating element in the Instant Pot is incredibly steady so there is no fuss about your homemade double broiler getting too hot too quickly, or having to lower the temperature.
Cooking Sugar-Free Chocolate Mousse
Now that your double boiler is nice and warm you will want to add the butter to the bowl and let it melt. When the butter is melted add the egg yolks and quickly mix them in. Remember to continuously mix your eggs the whole time.
Next, mix in your sweetener of choice and vanilla. Continue to mix until your mixture thickens. It will look a little odd right now because the sweetener and butter won't completely blend, but that will change when you add the chocolate.
Once the egg mixture thickens add the chocolate chips. Continue to mix chocolate and egg mixture until it is smooth. When the chocolate is nice and smooth you will want to move it from the heat to cool while you whip your heavy cream.
When the cream is whipped your chocolate will be lukewarm and you can fold the whipped cream into the chocolate to make your mousse. Then pour the mousse into ramekins or a smalls bowl and place them in the refrigerator to firm up.
The stovetop directions for the mousse are basically the same as the Instant Pot directions. The only difference is you will want to use an actual double boiler or a bowl on top of a saucepan.
You will need to heat the water on medium-low heat before placing the bowl over the pan and allowing it to steam up. Do NOT heat the water on high and reduce the heat to medium-low later as the water will be too hot and your mousse will curdle.
Once the double boiler/bowl is warm follow the rest of the directions as if you were making the mousse in the Instant Pot. The Instant Pot is mainly there because it can be used as a foolproof double boiler.
Setting a mousse
The longer your mousse is in the refrigerator the firmer it will become. If you feel your sugar-free mousse getting too hard you can let it soften for a bit on the counter before garnishing and serving.
The great thing about this mousse is that it won't melt. This means you can eat it as is, or if you give it a good stir you can use it a sugar-free cake filling or frosting. This was an accidental discovery that only makes this mousse even better. Enjoy!
More Instant Pot recipes you may like:
- Instant Pot Low-Carb Chocolate Muffins
- Instant Pot Key Lime Cheesecake
- Low-Carb Instant Pot Chocolate Pudding Cake
Please rate this recipe.
Sugar-Free Instant Pot Chocolate Mousse
- 3 tablespoon butter
- 2 egg yolks
- 2 tablespoon granulated sweetener, of choice or more, to taste
- 1 teaspoon vanilla extract
- ½ cup sugar-free chocolate chips
- ½ cup heavy whipping cream
- First, add 2 cups water to your Instant Pot. Place a large oven-safe bowl over the top of the pressure cooker and press the sauté button. Let the water come to a boil.
- When the water is hot, melt the butter in the bowl. Then mix in the egg yolk, sweetener, and vanilla. Continuously stir the egg mixture until it thickens. When the egg mixture has thickened add the chocolate chips and continue to stir until smooth. Set the bowl to the side until ready to use.
- Add the heavy cream to a bowl and whip it with an electric hand mixer until the cream is firm and forms stiff peaks. Then fold the whipped cream into the chocolate.
- Pour the mousse into ramekins or bowls and then let the mousse firm in the refrigerator for at least 30 minutes before garnishing and serving. If the mousse gets too firm, let it soften on the counter.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
This is extremely similar to the classic recipe my sister got from a Good Housekeeping food editor ages ago that is our family's classic. I've been trying to de-carbify it and you may have done that. The butter serves to replace my recipe's sugar syrup -- clever! I did get little clumps of chocolate, so perhaps next time I'll fold the chocolate into the cream, rather than the other way. Thanks -- can't wait to taste it.
The little bits of chocolate vanished as it 'melded' in the fridge. Taste was very good. I would just say that yes, it needs to sit out a bit pre-indulgence. Reminded me of old-fashioned buttercream frosting.
Libby, I am curious as to why you would not use the egg whites (instead of, or in addition to the cream). Myra.
Great question Myra. You could try that but the whipped cream seems to give it a firmer texture yet still remain light and fluffy. When using egg whites the mousse has a tendency to collapse and go too liquid for my liking.
Thankyou for the lovely recipe. I am curious, do you have the option for metric - weight measurements? They are much more accurate.