Who would of thought you could make a Low Syn Chocolate Mousse at home with just a few ingredients?
Sometimes when you fancy a treat, you want something a bit more decadent. I know yoghurt and fruit are free foods, but sometimes when you want chocolate, you just have to have something chocolatey.
One of the things I really miss is chocolate mousse, so I was determined to have a go at a Low Syn Chocolate Mousse recipe.
The biggest issue of course for keeping this low syn is the chocolate, and a chocolate mousse has to have some kind of chocolate, right? But just a measly tbs of chocolate chips is around 4 syns, and I really want to reduce the syns there.
I had recently had success with a chocolate sauce for these Chocolate Rice Krispie Nests and figured with a couple of changes it might work perfectly for a chocolate mousse and boy was I right. It worked perfectly.
The hardest part about this recipe is the waiting for it to set after you fold in the egg whites, as really all you want to do is dig in your spoon and eat the lot.
I was so pleased with how these turned out that I have made this recipe another two times before even getting the chance to type it up for you all.
For the chocolate flavour I use 100% pure cocoa powder, double check the brand, but most around 1 syn for 1tbs (which weighs about 5g). If you use a cocoa powder that has other ingredients, the syns are going to be higher, so it is important you use the right thing for this part.
For adding the sweetness I use Sukrin: Gold – a natural brown sugar sweetener. It’s now my favourite sweetener to use because unlike many others it has no aftertaste. It’s a little more expensive, but worth it in my opinion. I only use it occasionally in things like this, so for me it lasts quite a while.
Then for the creaminess I use a dairy free milk – almond or cashew milk will work (cashew is much creamier, so if you can get that, I recommend giving it a try, it’s great in overnight oats, and oatmeal etc too, if you are wondering how on earth you will use it all, plus not many syns). I have also made the mousse with normal milk, just to check it still works and it does, so if you don’t want to go and buy one of the dairy free milks, you can use regular milk.
Once set I added some light aerosol cream to the top and a little grated milk or dark chocolate, and these were really yummy. Felt like such a treat and totally curbed the chocolate craving. Infact they even stopped me from raiding the kids easter chocolate collection over the weekend. So that’s a real plus, right?
Looking for some more dessert or cake recipes to try? – Previously on Slimming Eats
- 1 year ago: Cake Batter Frozen Yoghurt
- 2 years ago: Healthy Extra Chocolate Orange Bites
- 3 years ago: Dairy Free Crustless Pumpkin Pie
- 4 years ago: Coconut Quinoa Pudding
- 5 years ago: Lemon Drizzle Muffins
- 6 years ago: Low Syn American Style Pancakes
- 7 years ago: Apple and Sultana Cake
with many more recipes in my full: Recipe Index
Delicious Low Syn Chocolate Mousse – now you can indulge without the guilt – yum!!!
Low Syn Chocolate Mousse
Yield 2 servings
This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 2.5 syns (or 1.5 syns without cream and grated chocolate)
- Green/Vegetarian - 2.5 syns (or 1.5 syns without cream and grated chocolate)
- Original/SP - 2.5 syns (or 1.5 syns without cream and grated chocolate)
- WW Smart Points - 4 syns (or 2 without cream and grated chocolate)
- Dairy Free - omit cream and chocolate chips
- 1.5 tbs of 100% pure cocoa powder - 1.5 syns)
- 1 tsp of vanilla extract
- 2 tbs of sukrin gold - 1 syn
- 4 tbs of almond or cashew milk - 0.5 syns (this is with the chocolate chips, as syns are negligible in both alone)
- 2 large eggs
- 20g of light aerosol cream (optional) - 2 syns
- 1g (approx 2) milk chocolate chips (optional)
- Add the cocoa powder, vanilla, sukrin gold and milk to a saucepan.
- Heat over a medium heat, whisking constantly, until it thickens and is of a silky chocolate appearance.
- Set aside to fully cool (this is important).
- Once the chocolate has cooled.
- Separate the whites from the yolks of the eggs.
- Add the yolks into the chocolate and whisk till you have a smooth thick chocolate sauce.
- Whisk the egg whites until they form stiff white peaks.
- Fold the egg whites into the chocolate, until all combined (don't overwork though).
- Add to two small glass, cover with cling film and refrigerate for approx 6 hours (overnight is best).
- When ready to serve top with the light cream is using and grate over the top with the little bit of chocolate.
Variations: try different extracts for varied flavours - like orange, mint etc
Don't want to buy the dairy free milk? you can use regular skimmed milk instead.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
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Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 8 g
Saturated Fat 3.6 g
Cholesterol 186 mg
Sodium 94.6 mg
Total Carbohydrates 4.1 g
Dietary Fiber 1.5 g
Sugars 1.2 g
Protein 7.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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