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 Calorie Chocolate Mousse
Low Calorie Chocolate Mousse for a that perfect after dinner treat or when you fancy something sweet.
- 1.5 tablespoon (7.5g) of 100% pure cocoa powder
- 1 teaspoon of vanilla extract
- 2 tablespoons of granulated sweetener (I use erythritol)
- 4 tablespoons of almond milk (or any dairy free milk of choice)
- 2 large eggs
- 20g of light aerosol cream (optional)
- 1g (approx 2) milk chocolate chips
- Add the cocoa powder, vanilla, granulated sweetener and almond 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.
Please see below for details about recipe:
- WW Personal Points: add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Vegetarian Friendly
- Gluten Free Friendly
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Nutrition InformationYield 2 Serving Size 1 SERVING
Amount Per Serving Calories 114Total Fat 8gSaturated Fat 3.6gCholesterol 186mgSodium 94.6mgCarbohydrates 4.1gFiber 1.5gSugar 1.2gProtein 7.4g
Gina Goddard says
Nice one. Thanks, Siobhan. I don't normally bother with puddings, I just have a yogurt and/or some fruit. Definitely going to try this one, though.
Graceless Living says
I also gave this a try, very good recipe. Here is my review!
Will most definitely be trying your other recipes!
Ceri Johns says
Hi is the egg not cooked then? Really looking forward to trying this recipie.
Shevy (Slimming Eats) says
Hi Ceri - that is correct, all traditional mousse recipe is made with raw eggs.
Are the measurements for this correct? According to the slimming world app, 1.5 tablespoons of cocoa powder is 9 syns.
Shevy (Slimming Eats) says
Hi Barbara that is a generic syn value. Different brands will vary in syns. The cocoa powders I use are always 100% cocoa, not Dutch processed and that is generally around 1 syn per level tbs (20 calories). Hope that helps. Of course if you don’t use 100% cocoa, the taste might not be the same and you may need to adjust syn value, by working out the syns for the one you use.
Thank you, Siobhan, for another great recipe! This is delicious and I’ll definitely be making it again. I put it in glasses very similar to yours, and got 5 portions out of this recipe! Fantastic! Keep them coming...
Dee Barnett says
I made this just didn’t set was very runny. Any ideas what i may of done wrong please.
Shevy (Slimming Eats) says
I can only guess one of the steps wasn't followed exactly. Did you cook the chocolate sauce part long enough till silky and allow it to cool fully? Make sure you whisk the egg whites to stiff peaks like you would for a meringue and don't over beat when combining with the chocoalte.
Made these and they tasted amazing!!! ... However... I had a slight issue where liquid separated at the bottom.... only half a cm or so but still beautiful mousse on top - any ideas why this happened? Am eager to try I again!!!
Shevy (Slimming Eats) says
I’m not sure why it would of done that. Make sure you egg whites are stiff like for meringues and make sure the chocolate mix is not hot when you combine, don’t be tempted to over mix or you won’t get that lovely fluffy moussse texture.
I am de this recipe last night for the family and it worked perfectly! Will definitely be using this recipe again as my go-to chocolate fix. Even my dad who’s not a slimming worlder was a fan. Thanks for sharing! 🙂
Made this a few times now a nice chocolate hit if you need one.