Keto Chocolate Mousse Love Bites

Keto Chocolate Mousse Love Bites

Hands On Time: 15 minutes

Total Time: 1 hour, plus chilling if needed

Serves 24


Nutritional Information: 

Calories – 23.2 kcal

Net Carbs – 2.96g

Protein – 0.32g

Fat – 114g


Are you looking for the perfect little romantic treat for Valentine’s Day? But you don’t want to cook? Or you don’t have all day?

It’s all good, I’ve got you.

Can you paint your nails? Then you can make these chocolate cups. Can you use a mixer? Then you can whip up this mousse.

I kid you not, the hardest part of this recipe is waiting for the chocolate to set in between coats.

Perfect to feed to your loved one in bed…or yourself, I won’t tell.




Chocolate Cups:

2 x 40g bars of Sukrin Milk Chocolate

½ teaspoon of coconut oil (optional)

24 small paper truffle cases


1 packet of Sukrin Chocolate Mousse




Chop the chocolate into small pieces and place in a bowl over a pot of simmering water to melt.

I add ½ teaspoon of coconut oil as it helps to keep the finished chocolate glossy and less brittle, but you can leave it out.

Sit the truffle cases on a tray and dip a small brush into your melted chocolate (I used a clean make-up brush)

Paint a thin layer of chocolate on the base and sides of the cups.

The first coat is the hardest as the paper wants to move, but after the first couple it gets easier.

Place the tray of cups in the fridge for 5 minutes to set the chocolate.

Repeat for two or three more coats, depending on how thick you want them.

The thicker the cup is, the less likely it will be to break when you remove it from the paper wrapper.

Once your cups are fully coated and set, carefully peel the paper cases off and then return the cups to the tray.

Prepare the chocolate mousse, as per packet directions, and then pipe or spoon the mixture into the cups.

Chill the cups in the fridge, if required, and then serve with a dusting of cocoa powder.


Store refrigerated in a covered container for up to 7 days.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.