This Halloween-themed dessert consists of a dark chocolate mousse topped with a red raspberry sauce. The mousse is prepared using unsweetened dark chocolate, heavy cream, and eggs, while the sauce is made from simmered raspberries. The dish is assembled in individual glass cups to show the contrast between the chocolate base and the fruit topping.

About This Recipe

The preparation involves melting unsweetened dark chocolate and combining it with a mixture of egg yolks, vanilla, and erythritol. In separate bowls, heavy cream is whipped and egg whites are beaten with a pinch of salt. These components are folded together into a single mixture to create the texture of the mousse. The chocolate base is then portioned into glasses and placed in the refrigerator.

The red sauce is made by simmering raspberries with water, sweetener, and lemon juice in a saucepan. The mixture is heated for several minutes and then passed through a strainer to remove the seeds. Once the sauce has cooled, it is poured over the chilled chocolate mousse. The red liquid moves over the surface and down the sides of the chocolate mixture inside the glass.

The recipe can be modified by adding instant coffee to the chocolate or by using strawberries or blackberries for the sauce. The mousse stays in the refrigerator for at least two hours before the sauce is added. For serving, the cups are topped with fresh raspberries or shaved dark chocolate. The components are stored in the refrigerator and the sauce is added at the time of assembly.

Why You’ll Love This Recipe

Totally keto-friendly: only ~5g net carbs per serving
Rich and creamy chocolate texture that tastes sinful but isn’t
Quick to make — under 20 minutes of prep, the rest is chilling
Perfect for Halloween parties or date nights with a spooky twist

What You’ll Need for This Bloody Chocolate Mousse (Keto Edition)

3,5 oz unsweetened dark chocolate (85% cocoa or higher)
1 cup heavy whipping cream, divided
2 large eggs, separated
2 tbsp powdered erythritol (or allulose)
1 tsp pure vanilla extract
Pinch of salt
Raspberry “Blood” Sauce:
½ cup fresh or frozen raspberries
1 tbsp water
1 tbsp powdered erythritol
½ tsp lemon juice
Topping (optional):
A few fresh raspberries
Shaved dark chocolate

Step-by-Step Preparation

Melt the chocolate.
Break the chocolate into small pieces and melt gently using a double boiler or microwave (15-second intervals). Stir until smooth. Let cool slightly.
Whip the cream.
In a chilled bowl, beat ¾ cup of the cream until soft peaks form. Place in the fridge.
Prepare the eggs.
In another bowl, whisk egg yolks, vanilla, and erythritol until pale and slightly thickened.
Combine.
Slowly whisk the melted chocolate into the yolk mixture. Add a spoonful of whipped cream to loosen it, then gently fold in the rest until smooth and airy.
Whip egg whites.
In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold gently into the chocolate mixture to keep the mousse light.
Chill.
Spoon into glasses or ramekins and refrigerate for at least 2 hours.
Make the “blood.”
In a small saucepan, simmer raspberries, water, erythritol, and lemon juice for 5 minutes. Strain to remove seeds if desired. Let cool completely.
Assemble.
Drizzle the raspberry sauce over each mousse so it looks like dripping blood. Add a few raspberries and a sprinkle of dark chocolate on top.

FAQ

Can I make this dairy-free?
Yes. Swap the heavy cream for coconut cream (from a can). Chill it first so it whips properly.
Can I skip the eggs?
You can, but the texture changes. Replace with ½ tsp xanthan gum for stability and a bit more whipped cream for structure.
How long does it keep?
Up to 3 days in the fridge, tightly covered. The raspberry sauce can be stored separately and added just before serving.
Can I freeze it?
Technically yes, but it turns more like ice cream than mousse when thawed. Not terrible — just different.

Variations & Substitutions

Add a pinch of instant coffee to enhance the chocolate flavor.
Mix in a drop of peppermint extract for a mint-chocolate twist.
Swap raspberries for strawberries or blackberries for a darker “blood.”
Top with sugar-free whipped cream ghosts for extra Halloween flair.

Serving Suggestions

Serve the mousse in clear glass cups or small jars so the layers and “blood drips” show. Pair it with a black plate, dim lighting, and maybe a fake knife on the table — you know, for ambiance.
If you’re feeling dramatic, dip a spoon in raspberry sauce and flick it across the serving plate for that cinematic splatter effect. Classy and creepy at the same time.

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