Dark Chocolate and Sea Salt Mousse

My husband and I are confessed, lifelong chocoholics.  When he was deciding whether or not to do the ketogenic diet with me, the deciding factor was that I would make him this mousse, and he could eat it for breakfast if he PROMISED to watch his serving sizes.  I don’t know that he actually kept his end of that bargain, but he did switch to keto and he is dropping poundage.  He’s been on the diet for one week and lost, as of this morning, 7 pounds!!  This, compiled with the fact that I have FINALLY persuaded him to start having people who cut hair for a living cut his hair instead of essentially bicking his head with a piece of glass, has him looking pret-ty suave, I must say!

I like to garnish this mousse with fresh blueberries and a toasted and salted mix of sliced almonds and Trader Joe’s coconut chips (That recipe is pretty straight forward…. just mix, toast, and salt.), but it’s your life so do whatever you feel.  I will say that something crunchy and salty and then something tart tend to cut the decadence of the mousse and round it all out nicely, but like we always say, it’s a free country.


Dark Chocolate and Sea Salt Mousse

Dark chocolate yum!


  • 1 pt heavy cream
  • 1 tsp sugar free, organic vanilla extract
  • 16 oz mascarpone
  • 1 tsp Himalayan Pink Sea Salt
  • 2 oz unsweetened baker’s chocolate
  • 2 tbs strong coffee (or water if you want to be that way)
  • 2 tbs stevia powder


  1. In a large mixing bowl, pour the heavy cream, vanilla extract, and stevia powder.  Use a hand held mixer and whip until stiff peaks are formed (don’t over whip; you’re not making butter; but don’t under whip because you’re not making… well, frothy heavy cream).  Set aside.
  2. In a medium sized mixing bowl, put mascarpone, sea salt, and coffee.  Use that hand mixer again and whip until…. whipped.  Make it nice and fluffy and creamy and lovely.
  3. In a cereal sized, microwave safe bowl (Seriously, I use a ceramic cereal bowl.  Just makes life easier.), add the baker’s chocolate and microwave for 45 seconds.  Remove, whisk around with a fork, and then microwave again for 30 seconds.  Whisk around with the fork again and keep microwaving for short bursts until totally melted.
  4. Take about 1 c of the whipped cream and mix it into the chocolate.  Fold all that into the mascarpone.  Now, take another cup of the whipped cream and fold it into the chocolatey mascarpone.  Finally, fold the rest of the whipped cream into the chocolate stuff.

Voila!  Garnish as you wish, and scarf!


Macros will be available soon…. My computer is dying and I know a few people waiting on this recipe right now!

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