Black Forest Cake Mousse


  • 3 cups heavy cream
  • 3 large eggs
  • 3/4 cup unsweetened cocoa
  • 1/2 cup Splenda (or your favorite low carb sugar substitute)
  • 1/2 cup powdered erythritol
  • 1 TBL Carb Counters Thick It Up Low Carb Thickener
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 pack Sugar Free Jell-O, cherry flavored

Preparation Instructions:

In a bowl, combine cocoa, Splenda, erythritol, thickener, and salt. Once combined, whisk in the eggs until completely incorporated. This mixture will be very sticky and gooey.

In a non-stick saucepan, over low heat, bring 2 cups of heavy cream, vanilla, and the cocoa mixture to a slow boil. Once at a boil, turn off heat and whisk in Jell-O until completely dissolved. Refrigerate until completely cooled.

In another bowl, whip the remaining 1 cup of heavy cream to stiff peaks and set aside.

When mixture is chilled, using an electric mixer with wire whisk, whip the mousse to double the volume, and then blend in the whipped cream until incorporated.

Pour into a 9 x 9 glass dish. Cover with plastic wrap and refrigerate until cooled and thickened.

Variation: Try substituting other flavors of Jell-O, like strawberry or raspberry flavors. Substitute Sugar Free Jell-O with Simply Delish Sugar Free Jell-O Dessert, orange flavor.