2-Minute Chocolate Mousse
Chocolate mousse from one bowl and a whisk — 0g added sugar, no eggs, no melting.
Cold heavy cream whipped with real cocoa powder and 80 mg of pure sucralose. Because the cocoa is unsweetened and the sweetener weighs nothing, it whips exactly like plain cream — into a thick, glossy, spoon-standing mousse.
[Sucralose_Dose]
8 × 10 mg scoops (80 mg total)
≈ 1/4 cup of sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP. Both micro-scoops ship in the 100 g bag.
Scaling up or down? Run it through the converter.
[Ingredients] — 4 servings
[Method] — 4 steps
Sift the cocoa powder into the cold cream in a chilled bowl (sifting prevents lumps).
Add the sucralose, vanilla, and salt.
Whip on high 2–3 minutes to medium-stiff peaks — it should hold its shape on the whisk.
Spoon or pipe into four cups. Eat immediately, or chill 30 minutes for a denser, truffle-like set.
[Tips]
- Everything cold: 10 minutes in the freezer for the bowl and beaters cuts whipping time in half.
- Stop at medium-stiff — past that it turns to chocolate butter.
- Dutch-process cocoa gives a darker, smoother result than natural cocoa here.
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Recipe[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.