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Boozy Keto Chocolate Mousse Bowls

4.7 stars, average of 33 ratings

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The idea for these keto chocolate bowls came to me one day and I’ve been waiting for just the right special occasion to use it. These dark chocolate mousse bowls are perfect for your Christmas lunch or for any other festive feast.

These low-carb chocolate bowls are a super easy dessert (I promise) to make but look spectacular. Even better? I added a splash of whiskey to the mousse to make it extra decadent. Enjoy!

Tips and substitutions

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate (dark, milk or even white if you can get it) sweetened with stevia or inulin.

Hands-on Overall

Serving size 1 bowl

Allergy information for Boozy Keto Chocolate Mousse Bowls

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 1 bowl)

Net carbs3.7 grams
Protein4.1 grams
Fat21.3 grams
Calories224 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs5.5 gramsFiber1.8 gramsSugars2 gramsSaturated fat11.9 gramsSodium27 mg(1% RDA)Magnesium55 mg(14% RDA)Potassium193 mg(10% EMR)

Ingredients (makes 8 bowls)

Chocolate bowls:
Chocolate mousse:


  1. Prepare all the ingredients to make the chocolate bowls. Boozy Keto Chocolate Mousse Bowls
  2. Blow up the water balloons to small bowl size.
  3. Melt the dark chocolate in the microwave or over simmering water until smooth and runny. The chocolate has to reach room temperature or it will be too runny. You need to create a nice thick layer for the bowls to hold. If it's hot, it may explode the balloons and burn your hand!
  4. Line a tray with baking paper and gently dip the balloons into the chocolate, allowing the excess to mostly run off before placing them on the tray. A bit of excess chocolate is okay, as this is what forms the “foot” of the bowl. If one dipping is not enough. let the chocolate covered balloons cool in the fridge and then dip again to create a thicker shell. Boozy Keto Chocolate Mousse Bowls
  5. Continue until all the bowls are done and then refrigerate until set. Boozy Keto Chocolate Mousse Bowls
  6. Pop the balloons and gently peel them out of the bowls. Return to the fridge while you make the mousse.
    Boozy Keto Chocolate Mousse Bowls
  7. To make the mousse, place the remaining dark chocolate, cocoa powder and butter together in a bowl over a pot of simmering water and stir until melted and combined. Remove from heat and stir in whiskey.
  8. In a separate bowl, whisk egg yolks and 2 tablespoons of the sweetener.
    Boozy Keto Chocolate Mousse Bowls
  9. Place over the simmering water and whisk until thick and creamy with the sweetener fully dissolved.
  10. Gently combine the egg yolks and the chocolate and sit to one side.
    Boozy Keto Chocolate Mousse Bowls
  11. Whip the cream until softly whipped and fold through the chocolate mixture.
  12. Beat the egg whites on high with the remaining sweetener until soft peaks form and then gently fold into the chocolate mixture. I like my mousse to be rich and velvety so I pour this mixture straight into the bowls to set.
    Boozy Keto Chocolate Mousse Bowls
  13. Set in the fridge for a good half an hour.
    Boozy Keto Chocolate Mousse Bowls
  14. Decorate with whipped cream. Use any leftover chocolate (from making bowls) to make curls or swirls and place on top before serving.
    The bowls will start to soften over time, so eat them on the day that you make them, or within 24 hours at the longest. If you plan to serve these mousse bowls later, keep the mousse filling in a separate container in the fridge and pipe in the bowls just before serving. Boozy Keto Chocolate Mousse Bowls

Ingredient nutritional breakdown (per serving, 1 bowl)

Net carbsProteinFatCalories
Extra dark chocolate, 90% cocoa (cacao)
2.7 g2 g11.3 g113 kcal
Cocoa powder, raw (cacao)
0.3 g0.3 g0.2 g3 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Whiskey, distilled alcoholic beverage (~40% vol)
0 g0 g0 g8 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.4 g0.3 g5.7 g55 kcal
Total per serving, 1 bowl
3.7 g4.1 g21.3 g224 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

I made two big mistakes that involved the balloons. One, the chocolate mixture was hot coming out of the microwave.  When I dipped the baloon, it exploded, severely burning my arm.  Wait until it cools down really well.  Dip a spoon and gently taste.
Second, the balloons need to be greased.  In attempting to remove the balloons, the chocolate broke due to the fact the shells were so thin.  In the future I will dip once, let them cool and dip again to make sure the shells are slightly thicker.
Any other comments would be appreciated!

Hi Mel, I'm so sorry this happened to you, I hope your arm is ok and you feel better! Yes you do need to let it col down to room temperature or the chocolate will be too thin and will break. If it's cool enough, the chocolate will not be thin/breaking. I haven't thought of greasing the balloons - thanks! I'll add a few more tips to make sure nothing like this happens to others.

The mousse turned out AWESOME !! However making the bowls was a disaster!! It appears the chocolate was too thin and when I popped the balloons, the choco was way too thin. Any tips on making the choco thicker?? Let it cool more ?? TIA

Thank you Gee, I just added a few more tips. The chocolate layer does need to be room temperature or it won't be thick enough.

Thank you very !!

Wow... Naomi you are an artist!