5-Ingredients Keto Chocolate Mascarpone Mousse

When a chocolate craving hits hard, this simple 5-ingredient chocolate mascarpone mousse comes to the rescue. It’s an ultra-creamy keto dessert that takes just 10 minutes to prepare, yet tastes like something you’d order at a restaurant.

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This mousse combines a silky chocolate layer and a lightly sweet vanilla layer, beautifully swirled together in a glass and finished with fresh berries. It looks elegant, feels indulgent, and remains completely sugar-free.

This quick mascarpone mousse feels luxurious and decadent, but the ease will surprise you. With a dreamy double-mousse swirl, it’s impressive enough for dinner guests while still practical for everyday cravings.

Mascarpone, the famous Italian soft cheese, is one of the best ingredients for keto desserts. Its naturally high fat content makes it velvety smooth, stable, and satisfying, all while staying low in carbs.

Some of the most popular keto mascarpone desserts on my site include keto tiramisu, a strawberry mascarpone tart, and rich cocoa fat bombs. This chocolate mascarpone mousse offers the same comfort, with zero eggs required—making it a simple alternative to a traditional French-style mousse that relies on whipped egg whites.

The Inspiration

This recipe was first inspired by a “duo of chocolate mousse” created by the legendary Swiss chef Anton Mosimann. His version is beautifully refined—professional-level swirls and precise decoration. While I leave that level of presentation to the experts, the flavor combination inspired this easy home-friendly mousse.

When I originally posted it back in 2018, I called it “Swiss Chocolate Mascarpone Mousse” as a nod to Mosimann’s Swiss heritage. However, since high-quality cocoa comes from all over the world, I removed the word “Swiss” in the 2024 update to avoid confusion. The recipe itself hasn’t changed.

Ingredients

You only need 5 simple ingredients for this low-carb chocolate mascarpone mousse (or 6, if you prepare it exactly the way I first made it):

• Mascarpone: Use it straight from the fridge for best texture.
• Heavy cream: Also known as double cream; provides structure and richness.
• Unsweetened cocoa powder: Choose good-quality cocoa for the best chocolate flavor.
• Powdered sweetener: I originally used a monk-fruit erythritol blend, but allulose, BochaSweet, xylitol, or even stevia drops work well.
• Vanilla extract: Essential for the vanilla mousse layer.

Optional sixth ingredient:

• Cream cheese. I used cream cheese in the vanilla layer because I accidentally added chocolate to all my mascarpone. This turned out to be a happy mistake—cream cheese works surprisingly well. It has less fat than mascarpone, so it softens more when blended, but still creates a lovely smooth layer.

Because mascarpone stays firm when whipped and cream cheese softens, the chocolate and vanilla layers use slightly different mixing methods.

Instructions

STEP 1 — Make the Chocolate Mascarpone Mousse

Add the mascarpone, heavy cream, cocoa powder, and powdered sweetener to a large mixing bowl. Blend with an electric mixer until the mixture is smooth, creamy, and thickened.

STEP 2 — Prepare the Vanilla Mousse

In a separate bowl, whisk the heavy cream to soft peaks. Add the cream cheese, vanilla extract, and powdered sweetener and mix gently until fully combined and creamy.

STEP 3 — Layer and Swirl

Spoon the chocolate mousse into serving glasses. Add the vanilla mousse on top and swirl gently with a knife to create a marbled effect. Serve immediately or chill until ready to enjoy.

Top Tip

Stop mixing the mousse the moment it becomes smooth and creamy.
Over-whipping can cause the mixture to split or become grainy.

Variations

If mascarpone isn’t available, replace it entirely with cream cheese. Just remember to whip the cream separately to soft peaks and fold it in gently.

Other variation ideas:

• Add 1 teaspoon coffee extract for a mocha twist
• Stir in ½ teaspoon orange extract for a chocolate-orange mousse
• Add 1 teaspoon cinnamon for warmth
• Mix in a splash of brandy for a grown-up version
• Swap mascarpone for ricotta for a lighter, fluffier mousse

Recipe FAQs

How many servings does this make?

This mousse is rich and satisfying, producing 8 creamy portions.

Can I freeze it?

Freezing is not recommended if you plan to thaw it, because whipped cream changes texture after defrosting.
However, you can freeze the mousse in popsicle molds or ice cube trays and eat it frozen—it becomes a luscious, soft-set keto ice cream.

Storage

Store the mousse in the refrigerator, covered with cling film or stored in airtight containers, for up to 4 days. Do not freeze the mousse for later thawing, but frozen portions eaten straight from the freezer are delicious.