No Added Sugar Ricotta Chocolate Mousse takes about 15 minutes top put together.
Made with ricotta cheese and sweetened with maple syrup, this no-bake dessert is decadent and guilt-free!
What you will read about in this recipe.
Why this recipe works
This is a simple no-bake recipe that can be made in a blender or food processor.
Here is what else you will like about this recipe.
- With a Ricotta Cheese base, this chocolate mousse is creamy, velvety, and is protein rich.
- Maple syrup adds a natural sweetness along with a great flavor.
- Unlike the usual mousse recipe, this chocolate mousse is more like a rich and indulgent no-bake chocolate cheesecake thanks to the ricotta cheese.
- This no added sugar dessert goes great when served with Sugar Free Whipped Cream on top!
Have you tried my recipe for Homemade Sugar Free Chocolate Pudding
Made with unsweetened cocoa powder and milk, that pudding is smooth and creamy. Both this mousse recipe and that pudding recipe are chocolate desserts made with no added sugar in 20 minutes or less.
Maple syrup adds to the texture, flavor, and sweetness of this mousse. You can find sugar free maple syrup here.
What you need to make ricotta cheese mousse.
- Ricotta Cheese Use a full-fat ricotta cheese that is at room temperature.
- Sugar Free Dark Chocolate Chips. This adds the perfect chocolate flavor and balance to this recipe.
- Maple Syrup. While natural maple syrup works best in this recipe, a sugar free alternative maple syrup or honey could alternatively be used.
- Vanilla Extract. Used for flavor balance.
- Salt. A pinch of salt helps to bring out the chocolate flavor in this recipe.
- Heavy Cream. Your heavy cream should be cold.
How to make ricotta cheese mousse.
- Prep Time 15 minutes .
- Servings 4 .
- How to serve : Serve cold with whipped cream and fruit.
- Notes: You will need a microwave-safe bowl, high speed blender or food processor, rubber spatula, and bowls to make this recipe.
- Chocolate. In a microwave safe bowl, melt your chocolate in your microwave, stopping to stir every 20 seconds, until smooth. Note that this step can alternatively be done using the double boiler method. Allow the melted chocolate to cool for three minutes before moving on to the next step.
- Combine. Using a food processor or high-speed mixer, combine together the ricotta cheese, melted chocolate, maple syrup, vanilla extract and salt. Process or blend the ingredients until smooth and creamy, stopping to scrape down the sides of the bowl as needed. This should take between one and two minutes.
- Heavy Cream. Beat the heavy cream, in a clean bowl, on medium high until soft peaks from. A whisk attachment helps but, regular beaters work too.
- Fold Use a clean rubber spatula to gently fold the whipped cream into the chocolate ricotta mixture from the second step. Combine until the fully combined.
- Set. Evenly distribute the chocolate mousse to serving cups. Cover each of the cups with plastic wrap and refrigerate until set (around one to two hours, depending on the amount in each cup and location in your refrigerator.
Tips for making the Best Chocolate Mousse
Use full-fat ricotta cheese that is at room temperature. The fat is needed for texture and when the cheese is at room temperature it will blend better with the other ingredients.
More helpful tips for you.
- Because ricotta cheese has a naturally curd-like texture it is best to use a high-speed blender or food processor rather than mixing by hand. You want the combined mixture to look glossy and be completely smooth in order to aerate the cheese and eliminates any "gritty" mouthfeel.
- Be careful not to overbeat your whipped cream, as it can turn heavy kind of like butter.
Also, when folding the whipped cream into the other ingredients, it is best to use slow, wide folds to help keep the mousse airy. - Regular maple syrup is best for the texture and flavor of this mousse. If you do use a sugar free maple syrup or honey as an alternative, you may need to use a different quantity depending on the taste and texture of the mouse. No matter what you use, taste and adjust as needed.
FAQ
- Is this mousse "100% sugar-free"?
This recipe contains no refined or added white sugars. However, maple syrup contains natural sugars (sucrose) and ricotta contains lactose (milk sugar). This is technically a "refined sugar-free" or "naturally sweetened" dessert. - Why is my mousse grainy?
Because ricotta is a curd-based cheese, it has a pebbly texture. Grainy mousse happens when it has not been blended long enough. If you want a velvet-like finish to your homemade mousse, use a high-speed blender or food processor for at least 60–90 seconds so that the curds can completely emulsify. - Do I have to transfer the mousse to serving cups before refrigerating it? It is best to transfer the mousse to serving cups to allow it to set properly for serving rather than disturbing it to serve. Also, do not forget to cover the mousse with plastic wrap to preserve the consistency and texture, prevent it from absorbing odors from other foods, and most importantly preventing the skin that can form on top.
Variations.
- Instead of using dark chocolate chips, use white chocolate chips for a white chocolate mousse.
- Add additional flavors by subbing in another extract, such as mint extract, for the vanilla extract.
- Add a teaspoon of espresso powder to help bring out the chocolate flavor of your mousse.
How to Store Chocolate Mousse
Leftover Chocolate Mousse should be covered with plastic wrap and refrigerated. When properly stored and refrigerated, mousse should keep for up to four days.
You may also be interested in these chocolate recipes made without added sugar.
Subscribe to the SugarFreeDiva
I'll email this post to you as well as my new recipes weekly!
Print the recipe for Ricotta Chocolate Mousse
No Added Sugar Ricotta Chocolate Mousse
Ingredients
- 2 cups Ricotta Cheese --Full-fat ricotta cheese that is at room temperature.
- 1 cup Sugar Free Dark Chocolate Chips.
- 3 tbsp Maple Syrup.
- 1 tsp Vanilla Extract.
- ½ tsp Salt.
- 1 cup Heavy Cream. --Your heavy cream should be cold.
Instructions
- 1 cup Sugar Free Dark Chocolate Chips. In a microwave safe bowl, melt your chocolate in your microwave, stopping to stir every 20 seconds, until smooth. Note that this step can alternatively be done using the double boiler method. Allow the melted chocolate to cool for three minutes before moving on to the next step.
- Combine. Using a food processor or high-speed mixer, combine together the ricotta cheese, melted chocolate, maple syrup, vanilla extract and salt. Process or blend the ingredients until smooth and creamy, stopping to scrape down the sides of the bowl as needed. This should take between one and two minutes.
- Heavy Cream. Beat the heavy cream, in a clean mixing bowl, on medium high until soft peaks from. A whisk attachment helps but, regular beaters work too.
- Fold Use a clean rubber spatula to gently fold the whipped cream into the chocolate ricotta mixture from the second step. Fold the ingredients until the fully combined.
- Set. Evenly distribute the chocolate mousse into serving cups. Cover each of the cups with plastic wrap and refrigerate until set (around one to two hours, depending on the amount in each cup and location in your refrigerator.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
May 26, 2026*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
No Added Sugar Ricotta Chocolate Mousse, a 15 minute no bake sugar free recipe for velvety, cheesecake-like, decadent, guilt-free dessert.
This Ricotta Chocolate Mousse is creamy, light, and just the right kind of indulgent. The dark chocolate brings richness, while the ricotta keeps it smooth and fresh, so it never feels heavy. It is airy, velvety, and perfectly spoonable — the kind of dessert that looks fancy but is actually very easy to make.
This chocolate mousse is a lighter twist on classic chocolate mousse, but still feels luxurious. Serve it chilled with berries, shaved chocolate, or a little flaky salt and you’re all set.
Ingredients
Please see recipe post for further details on this recipe.