Sugar Free Chocolate Mousse

Chef Martita Jara shows you how to make decadent, guilt-free mousse.

5 col

6 ounces unsweetened baking chocolate, chopped
1½ cup heavy whipping cream
½ cup 2 percent plain Greek yogurt
2 cups raw agave nectar
1 teaspoon vanilla extract
1 teaspoon instant coffee
1 packet unflavored gelatin
¼ cup hot water
6 ounces blackberries



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  1. In a small bowl combine and stir the instant coffee, gelatin packet and hot water. Once stirred, set the bowl aside for about 5 minutes until the coffee and gelatin have dissolved
  2. Over a double boiler, set up add combine the baking chocolate and ¼ cup of heavy whipping cream until the chocolate is completely melted. Once melted, remove the chocolate from the heat and let it cool
  3. While the chocolate is melting, mix the remaining heavy whipping cream in a separate bowl, using the hand mixer. Whip the cream until stiff peaks form.
  4. Add the yogurt, agave, vanilla and dissolved coffee gelatin mixture to the whipped cream and continue to whip for about 15 more seconds
  5. Add the now cooled, melted chocolate in thirds, continuing to whip the mixture until all of the chocolate has been mixed in. Adding the chocolate in thirds will guarantee that the melted chocolate won’t dilute the whipped cream already mixed
  6. Once all of the chocolate has been added, and the brown coloring is consistent throughout, divide the mouse among dessert bowls or martini glasses and chill in refrigerator for at least an hour before serving. Garnish each glass with a few blackberries and enjoy

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