A very loose mousse


Estimated 15 minutes cooking time, plus chilling and cooling  | 2.5 syns on Extra Easy

A luxurious low syn chocolate mousse that takes minimal effort and gives maximum results. 

This is another pinterest recipe from Shevy, on Slimming World Eats, below is my attempt and review.


  • 100% Pure Cocoa Powdermousse_in_the_hoose_3
  • Vanilla extract
  • Sukrin gold
  • Almond milk
  • Large eggs
  • Whipped cream
  • toppings

For full measurements and ingredients please see Shevys post. 


Add the cocoa powder, vanilla extract, sukrin gold and milk to a saucepan on medium heat. Whisk constantly until the sauce thickens and looks silky. Set aside to cool fully.

mousse_in_the_hoose_10Separate the eggs adding the whites to a bowl and yolks into the cooled chocolate sauce.


Whisk the yolks into the chocolate sauce until smooth and thick.

Whisk the whites until you achieve stiff white peaks, fold the whites into the chocolate sauce until combined.

Add into containers and cover with cling film. Leave in fridge to cool for 6 or more hours.

Add the whipped cream, toppings and serve.



Chocolate mousse is my absolute favourite dessert and when I wanted to lose weight I did not want to lose mousse, so I scoured the internet looking for a low syn mousse with great taste and came across this gem. Shevy has done a great job in creating this recipe however there are a few things that I would adjust.

  1. 100% Cocoa powder is strong, the flavour is slightly overwhelming so I would suggest maybe adding in other flavour extracts to lighten the dessert.
  2. Whilst heating the sauce be careful that you do not burn the milk and whisk lightly. Once the sauce is slightly thick and silky remove from hob straight away and transfer it to another bowl to cool. Ensure this cools entirely so you do not scramble the yolks when they are added.
  3. Whisking the whites to form stiff peaks is the crucial aspect to this dish. When I first did this dish I did not whisk them enough and I had part mousse part soup. Ensure when whisking that the peaks are quite stiff and the sauce is mixed in well so that the mousse holds shape.
  4. Fold carefully. Do not lose the air in those eggs
  5. We kept our mousse in the fridge overnight. I would recommend this as it give the mousse enough time to set.
  6. Make sure you have big enough ramekins to hold the mousse. It is a big portion!
  7. I have never used Sukrin gold before but it is a fantastic alternative to brown sugar and I most definitely will be using them again. I might even create my own low syn brownie recipe!
  8. Finally make sure to wash your bowls straight away to avoid a horrible chocolately mess!

This is a recipe that I would like to try again and hopefully perfect. I would happily serve it at a house party as a light accompaniment to a heavy meal. I give this recipe the graceless stamp of approval. logo_with_text_black

Until next time!

2 thoughts on “A very loose mousse

  1. The recipe is every interesting and definitely one I’d like to try! I made a chocolate biscuit mousse the other day and kind of made a not-so-official mousse with just melted chocolate, whipped cream and a few other ingredients. This might be one I’d like to try when I recreate my recipe! Lovely post! 🙂 xx Kavi

    Liked by 1 person

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