Chocolate-Vanilla Mascarpone Mousse with Optional Coconut

Tasty keto dessert 🎂

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

base In a bowl, combine: 150 g mascarpone 75 g Philadelphia cream cheese Sweetener 5 ml vanilla Pinch of salt Mix just until smooth. Do not overbeat.

Step 2

Step 2 — Whip the cream In a separate bowl, add: 180 ml very cold heavy whipping cream Whip to medium peaks. The cream should hold its shape, but still look soft and creamy.

Step 3

Step 3 — Combine Add about one-third of the whipped cream to the mascarpone mixture. Mix it in normally to lighten the mixture. Then add the remaining whipped cream in 2 additions, gently folding it in with a spatula.

Step 4

Step 4 — Add coconut, if using Gently fold in: 15–20 g unsweetened shredded coconut For a more delicate texture, I would use closer to 10–15 g.

Step 5

Step 5 — Make the chocolate half Divide the mousse into 2 equal portions. Leave one half vanilla. Into the other half, sift: 7–8 g unsweetened cocoa powder Fold gently until evenly chocolate-colored. If the chocolate mixture becomes noticeably thicker, add: 5–10 ml heavy cream and gently mix until smooth.

Step 6

Step 6 — Assemble Spoon the mousse into small dessert jars or cups in layers: vanilla mousse → chocolate mousse You can also alternate several smaller layers for a striped effect. Add a few raspberries on top if desired.

Step 7

Step 7 — Chill Refrigerate for at least 1–2 hours before serving. No gelatin is needed. The mascarpone, cream cheese, and whipped cream are enough to keep the mousse thick and stable.