Bloody Chocolate Mousse (Keto Edition)
A decadent low-carb dessert that looks hauntingly good — dark, rich, and dripping with raspberry “blood.” Perfect for your spooky Halloween table without breaking ketosis.
Ingredients
- 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
- A few fresh raspberries
- Shaved dark chocolate
Instructions
- 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.