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Chocolate Mousse

Preparation time: 

Need a chocolate fix? With less than 2g net carb, this chocolate mousse will hit the spot for everyone—a great, end of meal treat for dinner parties.

Also keep in mind that chocolate is a good source of magnesium, and often cravings are a sign of deficiency. This is especially apparent for woman around menstruation, when magnesium levels drop. So if you’re trying to kick the choco-habit, get some magnesium into you!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Gently melt the butter and chocolate in a bowl over simmering water.
    2. Using a hand whisk, beat the eggs and sweetener till pale, light and have doubled in size — this should take about 3–5 minutes.
    3. Blend the avocado, melted chocolate-butter, vanilla extract and a pinch of salt until smooth and creamy.
    4. Gently fold the chocolate mixture into the eggs.
    5. Divide between 6 ramekins and chill over night.