Desserts
Chocolate Cream Cheese Mousse
A rich cocoa mousse whipped from cream cheese and cream.
Built by Barron Hansen · Last updated July 2026
Per serving
218
Calories
22g
Fat
4g
Protein
3.5g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
When I want something chocolate after dinner, this comes together faster than I can talk myself out of it. Cream cheese gives it body, heavy cream lightens it, and cocoa does the rest.
It is low on carbs because the sweetness comes from erythritol rather than sugar. Spoon it into small cups since it is genuinely rich.
Ingredients
- 1/2 cup cream cheese, softened (4 oz)
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol, or to taste
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1
Beat the softened cream cheese with the erythritol until smooth and no lumps remain.
- 2
Sift in the cocoa and add the vanilla and salt, then beat again until fully combined.
- 3
Pour in the heavy cream and beat, starting slow, until the mousse thickens and holds soft peaks.
- 4
Spoon into 4 small cups and chill at least 30 minutes before serving.
Tips
- Taste after adding the cocoa and add sweetener a little at a time, since cocoa brands vary in bitterness.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.