Choc Mint Mousse

Choc Mint RS CC

Choc Mint Mousse.

  • Servings: 3
  • Difficulty: Easy
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I love chocolate mousse and I love Well Naturally’s range of No Sugar chocolate products. One of my favourites is their Mint Crisp bar, so I thought I’d make a low carb Choc Mint Mousse for a special dessert. I added gelatine just to make it a little firmer, but you can omit if you prefer a softer texture. These are quick to make, delicious and each serve is 3.9g of total carbohydrate. Enjoy!!!  



Choc Mint Ing RS CC

  • 300ml full fat cream chilled
  • 2 tsp Natvia 
  • 2 tsp Avalanche Drinking Chocolate Mix + a little more to serve
  • 65g/1pk Well Naturally Mint Crisp 
  • 1/2 tsp gelatine powder
  • 1 tbsp boiling water


  1. Prepare 3 small serving dishes. 
  2. Add the cream, chocolate mix, and Natvia to a mix master mixing bowl with a whisk attachment. Whisk until the cream reaches stiff peaks and set aside. 
  3. Put the chocolate into a mug and microwave for 20 seconds. Check the chocolate to see if it’s melted. If it needs more time, microwave for another 15 seconds. Stir well so it’s all melted. 
  4. Add the gelatine to a small dish and then pour over the boiling water being careful that you don’t burn yourself. Use a small spoon to gently mix the gelatine into the water and ensure it’s fully dissolved. 
  5. With the cream mixing on low speed, add the melted chocolate using a spatula to scrape out the cup. Then add the dissolved gelatine and mix till well to combined. Divide the mix into 3 serving dishes and refrigerate till chilled.
  6. Before serving sprinkle with a little more chocolate mix or cocoa powder. 


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