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.
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.
Creator Video
Creator Video Slot — coming soon
Filmed this one? Tag us and your video lands right here, credited to you.
More Desserts
No-Bake Cheesecake Cups
Cheesecake with zero oven and 0g added sugar — whip, fold, chill, done.
RecipePeanut Butter Mousse
Three real ingredients + two micro-scoops = peanut butter cup filling, 0g added sugar.
RecipeFrozen Yogurt Bark
Snap-apart froyo bark from one sheet pan — Greek yogurt, real berries, 0g added sugar.
RecipeGet The Sucralose
Pure sucralose, tested by the lot.
The 250 g jar is pure, single-ingredient sucralose — enough sweetness for roughly 750 cups of sugar, with the third-party COA published for every lot.