Chocolate Mousse with Heavy Cream and Stevia

Introduction

The heavy cream and half and half give this chocolate mousse a soft, rich texture, while the Atkins Chocolate Shake Mix provides the chocolate base without extra prep. You can make it in about 5 minutes with a blender, so it works for a quick dessert or a cold make-ahead treat.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 4

Ingredients

• 1 cup (240 ml) or 1 part half and half
• 1 cup (240 ml) or 1 part heavy cream
• 1 cup (240 ml) or 1 part water
• 4 scoops or 1 part Atkins Chocolate Shake Mix
• 2 tsp or 1/24 part stevia extract or other sugar replacement

Instructions

1. Lightly whip half and half and cream in a blender.
2. Add other ingredients into blender.
3. Blend everything together until smooth.
4. Enjoy.

Variations

• Change the Atkins Chocolate Shake Mix to a vanilla shake mix if you want a lighter flavor and a less cocoa-heavy finish.
• Reduce the water slightly if you want a thicker, more spoonable mousse; the final texture will be denser and richer.
• Swap the stevia extract for another sugar replacement listed in the recipe data if you prefer a different sweetness profile or aftertaste.
• Chill the blended mousse before serving if you want a firmer texture; serving it right away keeps it looser and more like a thick cream dessert.

Tips for Success

• Stop after the half and half and heavy cream are lightly whipped; overblending at that stage can make the texture too thick or buttery.
• Add the shake mix and stevia after the dairy is aerated so they blend in evenly instead of clumping.
• Blend until the mixture looks fully smooth with no visible powder; the shake mix needs a full minute or so to hydrate completely.
• For a colder, thicker result, refrigerate the mousse for 30 to 60 minutes after blending.

Storage and Reheating

Store the mousse in an airtight container in the refrigerator for up to 2 days. If you want individual portions, divide it into small jars or ramekins and cover them tightly.

This does not freeze especially well; the texture can separate and turn icy once thawed. There is no reheating for this recipe. Serve it cold, and if it firms up too much in the fridge, stir it briefly before eating.

FAQ

Can you make this ahead of time?

Yes. You can blend it a few hours ahead and refrigerate it so it sets up slightly and serves colder.

Why is the texture too thin?

The cream may not have been lightly whipped enough in the first step, or the mousse may need time in the fridge to thicken.

Can you use a different sweetener instead of stevia?

Yes, as long as it is another sugar replacement and you adjust to its sweetness level. Different sweeteners can change the aftertaste and perceived chocolate flavor.

Do you need a blender for this recipe?

A blender is the easiest way to get the half and half, heavy cream, water, and shake mix fully smooth. A hand mixer can work, but it may leave more graininess from the powder.