Low Sugar Chocolate Mousse

Total time2 hr 25 min

Prep time20 min

Cook time5 min

Silky and rich, this mousse gets its deep flavor from finely chopped dark chocolate melted with butter and milk into a glossy base, then brightened with a touch of vanilla and a pinch of salt. Cold heavy cream is whipped to firm peaks and folded in gently, giving the mousse that signature airy, cloud-like texture without ever weighing it down. Spooned into individual glasses and chilled until set, it firms up into a spoonable, elegant dessert that still feels indulgent. A dusting of cocoa powder or a few shavings of dark chocolate on top finishes it off beautifully. It's an easy make-ahead treat that fits neatly into an added sugar–conscious kitchen, so you can serve something genuinely special without any last-minute stress.

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Ingredients

4 servings

6 oz dark chocolate (70% cacao), finely chopped
Lilys Chocolate Dark Chocolate Original 55% Cocoa - 3 Oz Lily's 70% Extra Dark Chocolate, 2.8 oz Hu Dark Chocolate Chips Scharffen Berger 99% Cacao Unsweetened Baking Portions Dark Chocolate Pascha Dark Chocolate, with Organic Cocoa Nibs, 100% Cacao 2.82 oz
See all
Chef's tip
If possible, pick a bar that's close to 70% cacao. A higher cacao percentage is more bitter and less sweet.
3 tbsp unsalted butter
3 tbsp whole milk
2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
¼ tsp fine salt
1 ½ cups heavy cream, cold, divided

For serving

shaved dark chocolate or cocoa powder, for serving (optional)

Instructions

1
Combine the chopped dark chocolate, butter, milk, and sugar in a medium saucepan over low heat, stirring constantly until the chocolate and butter are fully melted and the mixture is smooth and glossy, about 3–4 minutes. Remove from heat, stir in the vanilla extract and salt, and let cool to room temperature, about 20 minutes — the mixture should feel barely warm to the touch, not hot.
2
Pour ¼ cup of the cold heavy cream into the cooled chocolate mixture and whisk until fully incorporated and smooth. Set aside.

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