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The idea for these keto chocolate bowls came to me one day and I’ve been waiting for just the right special occasion to use it. These dark chocolate mousse bowls are perfect for your Christmas lunch or for any other festive feast.
These low-carb chocolate bowls are a super easy dessert (I promise) to make but look spectacular. Even better? I added a splash of whiskey to the mousse to make it extra decadent. Enjoy!
Tips and substitutions
We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.
Hands-on Overall
Serving size 1 bowl
Nutritional values (per 1 bowl)
Net carbs3.7 grams
Protein4.1 grams
Fat21.3 grams
Calories224 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs5.5 gramsFiber1.8 gramsSugars2 gramsSaturated fat11.9 gramsSodium27 mg(1% RDA)Magnesium55 mg(14% RDA)Potassium193 mg(10% EMR)
Ingredients (makes 8 bowls)
Chocolate bowls:
Chocolate mousse:
Instructions
- Prepare all the ingredients to make the chocolate bowls.
- Blow up the water balloons to small bowl size.
- Melt the dark chocolate in the microwave or over simmering water until smooth and runny. The chocolate has to reach room temperature or it will be too runny. You need to create a nice thick layer for the bowls to hold. If it's hot, it may explode the balloons and burn your hand!
- Line a tray with baking paper and gently dip the balloons into the chocolate, allowing the excess to mostly run off before placing them on the tray. A bit of excess chocolate is okay, as this is what forms the “foot” of the bowl. If one dipping is not enough. let the chocolate covered balloons cool in the fridge and then dip again to create a thicker shell.
- Continue until all the bowls are done and then refrigerate until set.
- Pop the balloons and gently peel them out of the bowls. Return to the fridge while you make the mousse.
- To make the mousse, place the remaining dark chocolate, cocoa powder and butter together in a bowl over a pot of simmering water and stir until melted and combined. Remove from heat and stir in whiskey.
- In a separate bowl, whisk egg yolks and 2 tablespoons of the sweetener.
- Place over the simmering water and whisk until thick and creamy with the sweetener fully dissolved.
- Gently combine the egg yolks and the chocolate and sit to one side.
- Whip the cream until softly whipped and fold through the chocolate mixture.
- Beat the egg whites on high with the remaining sweetener until soft peaks form and then gently fold into the chocolate mixture. I like my mousse to be rich and velvety so I pour this mixture straight into the bowls to set.
- Set in the fridge for a good half an hour.
- Decorate with whipped cream. Use any leftover chocolate (from making bowls) to make curls or swirls and place on top before serving.
The bowls will start to soften over time, so eat them on the day that you make them, or within 24 hours at the longest. If you plan to serve these mousse bowls later, keep the mousse filling in a separate container in the fridge and pipe in the bowls just before serving.
Boozy Chocolate Mousse Bowls
Step by Step
Ingredients
Instructions
- Prepare all the ingredients to make the chocolate bowls.
- Blow up the water balloons to small bowl size.
- Melt the dark chocolate in the microwave or over simmering water until smooth and runny. The chocolate has to reach room temperature or it will be too runny. You need to create a nice thick layer for the bowls to hold. If it's hot, it may explode the balloons and burn your hand!
- Line a tray with baking paper and gently dip the balloons into the chocolate, allowing the excess to mostly run off before placing them on the tray. A bit of excess chocolate is okay, as this is what forms the “foot” of the bowl. If one dipping is not enough. let the chocolate covered balloons cool in the fridge and then dip again to create a thicker shell.
- Continue until all the bowls are done and then refrigerate until set.
- Pop the balloons and gently peel them out of the bowls. Return to the fridge while you make the mousse.
- To make the mousse, place the remaining dark chocolate, cocoa powder and butter together in a bowl over a pot of simmering water and stir until melted and combined. Remove from heat and stir in whiskey.
- In a separate bowl, whisk egg yolks and 2 tablespoons of the sweetener.
- Place over the simmering water and whisk until thick and creamy with the sweetener fully dissolved.
- Gently combine the egg yolks and the chocolate and sit to one side.
- Whip the cream until softly whipped and fold through the chocolate mixture.
- Beat the egg whites on high with the remaining sweetener until soft peaks form and then gently fold into the chocolate mixture. I like my mousse to be rich and velvety so I pour this mixture straight into the bowls to set.
- Set in the fridge for a good half an hour.
- Decorate with whipped cream. Use any leftover chocolate (from making bowls) to make curls or swirls and place on top before serving.
The bowls will start to soften over time, so eat them on the day that you make them, or within 24 hours at the longest. If you plan to serve these mousse bowls later, keep the mousse filling in a separate container in the fridge and pipe in the bowls just before serving.
Nutrition (per serving, 1 bowl)
Calories224kcal
Net Carbs3.7g
Carbohydrates5.5g
Protein4.1g
Fat21.3g
Saturated Fat11.9g
Fiber1.8g
Sugar2g
Sodium27mg
Magnesium55mg
Potassium193mg
Detailed nutritional breakdown (per 1 bowl)
| Total per 1 bowl |
| 3.7 g | 4.1 g | 21.3 g | 224 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 2.7 g | 2 g | 11.3 g | 113 kcal |
| Cocoa powder, raw (cacao) |
| 0.3 g | 0.3 g | 0.2 g | 3 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Whiskey, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 8 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
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