Goat Cheese Chocolate Mousse Pots with Raspberries and Toasted Almonds
4 pots · 2.4 g net carbs
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Join the waitlistThis recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Whipped and folded egg whites and goat cheese form a light, airy mousse lifted with melted unsweetened chocolate and stevia. Unsweetened chocolate is melted with olive oil and chilled into crisp shards while almonds are toasted in a skillet and raspberries remain fresh for topping. Whipping egg whites to glossy stiff peaks and folding them gently into the loosened goat cheese preserves volume and yields a feather-light texture. The mousse firms after chilling and combines creamy goat cheese, crunchy toasted almonds, and bright raspberries in each spoonful.
Ingredients
goat cheeseCheese, Goat200 g
unsweetened chocolateBaking chocolate, Unsweetened, squares20 g
unsweetened almond milkAlmond milk, Unsweetened40 g
egg whitesEgg, White, raw120 g
steviaStevia sweetener
raspberriesRaspberries, Raw60 g
almondsAlmonds, Unsalted20 g
olive oil5 g
Equipment
- electric mixer
heatproof bowl- baking tray
parchment paper
12-inch skillet
Method
- Preheat a dry 12-inch skillet over medium heat and toast the almonds, stirring constantly, until fragrant and just golden, 3 to 4 minutes; transfer to a plate to cool and then chop roughly.
- Line a baking tray with parchment paper. Chop the unsweetened chocolate and place it in a heatproof bowl set over a barely simmering pan of water; add the olive oil and stir until fully melted and smooth, about 2 to 4 minutes. Pour the melted chocolate onto the parchment in a thin even layer and chill until set, about 10 minutes, then break into shards.
- In a separate bowl, loosen the goat cheese with the unsweetened almond milk and stevia by whisking until smooth and slightly airy, about 1 to 2 minutes.
- Using an electric mixer, beat the egg whites in a clean bowl on medium-high speed until glossy stiff peaks form, about 3 to 5 minutes.
- Fold one third of the beaten egg whites into the goat cheese mixture to lighten it, then fold in the remaining whites gently in two additions until fully incorporated without deflating, about 20 to 30 seconds of folding per addition.
- Divide the mousse among four pots or glasses and smooth the tops. Chill in the refrigerator until set and cooled, about 45 minutes.
- To serve, top each pot with a few raspberries, a sprinkle of chopped toasted almonds, and a couple of chocolate shards.
Tips
Pro tip
- Toast almonds over medium heat, stirring constantly, until fragrant and just golden, about 3 to 4 minutes.
- If the goat cheese is very firm, warm it briefly in a heatproof bowl over simmering water while stirring to ease whipping.
- Melt chocolate slowly over a gentle double boiler and stir in olive oil for a shinier shard that releases cleanly from parchment.
Frequently asked questions
- Can I use heavy cream instead of unsweetened almond milk?
- Yes, replace the unsweetened almond milk with an equal weight of heavy cream; the mousse will be richer and slightly denser because heavy cream adds more fat, so whip the goat cheese briefly to balance texture before folding in the whites.
- What can I use instead of stevia?
- Use swerve or erythritol in the same small weight as listed for stevia; powdered sugar substitutes add more bulk and a cooling note, so taste and adjust because those sweeteners provide structure and mouthfeel differently than concentrated stevia.
- My whipped egg whites collapse when I fold them in; how can I keep the mousse airy?
- Ensure the egg whites reach glossy stiff peaks and that the goat cheese mixture is loosened so it folds easily; add the whites in two additions and fold gently with a wide spatula in large strokes to preserve as much volume as possible.
- The chocolate shards are sticky or bend instead of snapping; what should I do?
- Spread the melted chocolate thinly on parchment and chill until fully set, at least 10 minutes. If shards are too brittle or too soft, adjust the olive oil by 1 to 3 g increments before re-melting to reach the texture you prefer.
- How should I store this?
- Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.
Per pot
Primary macros
Electrolytes
Minerals
- Calcium
- 189 mg
- Iron
- 1.99 mg
- Magnesium
- —
- Phosphorus
- —
- Potassium
- 231 mg
- Zinc
- —
- Copper
- —
- Selenium
- —
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- 0.3 µg
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- —
- Riboflavin (B2)
- —
- Niacin (B3)
- —
- Pantothenic acid (B5)
- —
- Vitamin B6
- —
- Folate
- —
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
116.5 g per pot
17 figures are unavailable. Nothing was estimated in its place.
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Published 19 August 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.