Rich Chocolate Mousse – sugar free

As I finish up losing the rest of this baby weight, I thought I’d speed it along by going sugar free, including my favorite – raw honey. This leaves me with stevia or monk fruit as sweetener options. I prefer the Nunaturals brand, as it does not have that bitter aftertaste; or Pure Monk, since it is just monk fruit and no other additives. This recipe is loaded with nourishing fats and protein. Remember – fats don’t make you fat! Sugar does. Overloading the body with sugar, whether in the form of actual sugar cane, or white potatoes, or refined grains forces the body to flood the system with too much insulin, which begin the real problems – along with weight gain. But, I digress.

The “diet” I have put together is basically a real foods diet (I say “diet” loosely, because it’s not really restrictive to me, or calorie-reducing as modern fad diets). I keep my sourdough bread to a minimum, eat no sugar; but eat lots of healthy fats, veggies, quality proteins, nuts, seeds, and low-sugar fruits. I still enjoy my raw dairy – but fermented or just the cream for desserts. This is temporary for me until I reach my normal weight, then I will go back to eating properly prepared grains as I need them, and my healthy treats with some sucanat or raw honey.

This recipe contains raw cream and raw, pastured eggs. I do wash my eggs before using them raw. Be sure to use fresh, local, organic, pastured eggs. Not only are they the safest, but the most sustainable, nourishing, and nutrient-dense And now for the recipe:


photo credit

Rich Chocolate Mousse – sugar free


  • 8 ounces unsweetened baking chocolate
  • 1/4 cup coconut oil
  • 1/4 cup organic butter
  • 3-4 droppers NuNaturals Vanilla Stevia (or to taste NuStevia Pure White Stevia Extract)
  • 1 cup cream – preferably raw and organic
  • 6 pastured eggs, separated
  • pinch salt


  1. Melt baking bars, oil and butter in a pan on low.
  2. While that’s melting, separate the eggs.
  3. When chocolate melted, put in mixing bowl and using whisk hook, mix on low.
  4. Slowly add cream to chocolate mixture. Mix on medium.
  5. Slowly add egg yolks to chocolate mixture. Continue mixing.
  6. When it is thick and creamy, stop mixer. Taste mixture and add more stevia if needed until you reach desired sweetness – if you put too much in, it will be slightly bitter after-tasting. It will taste like dark chocolate, not super sweet.
  7. Meanwhile, whip up the egg whites with a pinch of salt until stiff.
  8. Gently fold egg whites into chocolate loveliness.
  9. Mix slowly and gently until combined.
  10. Chill for best results before serving.

Enjoy with a soothing tea.

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