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Chocolate Cream-Cheese Mousse

This is a chocolate mousse formula built on cream cheese and cold heavy cream, with no raw eggs. 247-Keto has not kitchen-tested this recipe, so treat the quantities and steps as a proposed formula.

Food safety and allergens​

This is a perishable dairy dessert, so use the pasteurized cream cheese and pasteurized cream the formula specifies. Federal guidance says to keep perishable food at 40°F (4°C) or below and to refrigerate it within two hours, or within one hour if the room is above 90°F (32°C). It also recommends shallow containers for prompt chilling FoodSafety.gov food handling guidance. Use a clean utensil for each portion and return the remainder to the refrigerator promptly.

This recipe contains milk, from both the cream cheese and the heavy cream. Milk is among the major allergens identified by the FDA, which advises reading current ingredient and allergen labels rather than inferring anything from a recipe title FDA food allergy guidance. Check the labels on the cocoa, vanilla and allulose you buy as well.

247-Keto has not kitchen-tested this formula, so yield, timing, texture and storage quality are unmeasured.

More ideas: keto recipes and the food database.

Practical notes​

Weigh every ingredient on the digital scale before you begin, so the quantities stay as written. Keep the cream cheese and cream chilled until you need each one. The two bowls keep the cream-cheese mixture and the whisked cream separate until the fold, so have both set out and clean before you start.

Either a hand mixer or a whisk works for the steps as written. The formula gives no fixed whipping time, so check the mixture as you go rather than following a clock. Fold with the spatula, then move the mousse to the covered container.

The sweetener is pure granulated allulose. The product used for this formula lists granulated allulose as its only ingredient Selected allulose product ingredients. Swapping in a different sweetener means you are no longer following this formula.

Put the refrigerator thermometer inside the refrigerator so you can confirm the temperature instead of guessing.

Ingredients​

  • 170 g plain full-fat pasteurized cream cheese
  • 350 g pasteurized heavy whipping cream
  • 42 g unsweetened natural cocoa powder
  • 70 g pure granulated allulose
  • 4 g pure vanilla extract
  • 0.5 g fine salt

Equipment​

  • Digital scale
  • Two mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Covered refrigerator-safe container
  • Refrigerator thermometer

Method​

  1. Keep dairy chilled until needed; use pasteurized cream and cream cheese. Weigh the ingredients into clean bowls.
  2. Beat the cream cheese with allulose, cocoa, vanilla and salt until the ingredients are incorporated; no fixed whipping duration is specified.
  3. In the second bowl, whisk the cold cream until it can be folded into the cream-cheese mixture, then fold it in with a spatula.
  4. Transfer to a covered container and refrigerate at 40°F (4°C) or below. Check the mixture rather than assume a specific thickness or chilling duration.
  5. Use clean utensils to take portions and return the remaining perishable mixture to the refrigerator promptly.
Painted illustration of a serving of chocolate cream-cheese mousse in a glass.
The intended chocolate mousse. Conceptual illustration, not a tested cooking result.
Painted illustration of cream cheese, heavy whipping cream, cocoa powder, allulose, vanilla extract and salt arranged together.
Ingredients for chocolate cream-cheese mousse. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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