This recipe was adapted from our Speedy Chocolate Mousse recipe. In creating a Banting-friendly dessert, we used xylitol to replace the refined sugar in the recipe.

Chocolate that contains sugar (used in chocolate desserts), is difficult to replace in a Banting recipe – since there will¬†generally be sugar present in¬†any chocolate, unless you add a chocolate¬†containing 100% cocoa or an artificially sweetened¬†chocolate.¬†For our recipe, we¬†used Lindt’s Dark Chocolate with 85% Cacao (70% Cacao chocolate¬†has been¬†mentioned on the ‘Sometimes‘ list¬†in¬†Lose¬†It! Magazine).

chocolate mousse.c


  • 300g Dark Chocolate, chopped (above 70% cocoa)
  • 3 Eggs
  • 1/4 cup (55g) Xylitol¬†or use Stevia to taste
  • 1 Tbs. Cocoa Powder
  • 300ml Whipping Cream

Melt the chocolate in a double boiler (place a bowl over a pot of simmering water, gently heat the bowl using the steam) and stir the chocolate until melted; or melt the chocolate on high in the microwave Рchecking every 30-60 seconds for overheating Рstir the chocolate when the chocolate blocks are soft but still hold their shape. Remove bowl from heat and set aside to cool slightly. Place eggs and xylitol in a large bowl and beat for 5 minutes with an electric beater, or until mixture is pale, thick and doubled in volume. Fold in chocolate and cocoa powder until combined.

In a separate bowl, whip the cream. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon or pipe the mixture using a piping bag into serving glasses or ramekins and chill in the fridge for at least 1 hour. Remove from fridge 15 minutes before serving, and serve with fruit salad / berries and cream.

We rimmed our serving glasses with Yellow Star Confetti (although they contain sugar and are not Banting-friendly, we decorated the glasses for a bit of fun!)