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Chocolate Dream Dessert

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"The best dessert ever!"

Serves 16 | Prep Time 40 mins | Cook Time 3 hours

Why I Love This Recipe

This is so yummy! I've had it for breakfast and dessert. This is my favorite!

Ingredients You'll Need

Pecan Crust

1 1/2 cup Almond flour
1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
2 tbsp Powdered erythritol (or granulated)
1/3 cup Butter (measured solid, then melted)

note: I also made this using 1.5 cups of almond (unblanched) flour, and then 1/2 cup of pecans & unsweetened coconut chopped together in a food chopper. The results were delicious!!

Cream Cheese Layer

1/4 cup Heavy cream
1/4 cup Powdered erythritol/sugar substitue****
1/2 tsp Vanilla extract
8 oz Cream cheese (softened)

Chocolate Layer

1/3 cup Cocoa powder
1 1/2 cup Heavy cream
1/3 cup Powdered erythritol/sugar substitue****
1/2 tsp Vanilla extract

Whipped Cream Layer

1 1/2 cup Heavy cream
2 tbsp Powdered erythritol/sugar substitue****
1/2 tsp Vanilla extract
1 oz Ghiradelli 100% cocoa bar or Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)

****When using erythritol, the sugar alcohols are detectable in foods that aren't cooked/baked. Altering the amounts with Stevia has decreased this issue. Also, not all sugar substitutes are the same. Start out with a small amount of the substitute you are using, and gradually increase the amount to your preference. I have found with the Erythritol, I started out with only 2 tblsp, and then increased the sweetness with stevia. Using Truvia would also be different as it is sweeter. This is not necessary for the crust, but with the whip cream/cream cheese layers, starting out with a couple tablespoons and gradually increasing the amount to your taste is the best way to prevent this dessert from becoming too sweet.


Preheat the oven to 350 degrees F. Line a 9x9" baking dish with parchment paper or just spray a glass dish with nonstick spray.

In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.

Bake for 12-15 minutes, until golden and firm. Set aside to cool.

While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.

Once the crust has cooled, spread the cream cheese mixture evenly over it.

While the crust is cooling, make the chocolate layer. Beat the heavy cream, coco powder, powdered sweetener, and vanilla until stiff peaks form. Be careful, you want this definitely have stiff peaks, but once this gets to this point, you don't want it to become too stiff to spread on top of the cream cheese layer. Use a rubber spatula to stir to determine how much longer this needs to be whipped. I like mine thick and pretty firm, but still spreadable. If mixture gets too thick, drop in small dallops all over cream cheese layer, covering as much as you can. Once all the chocolate mousse mixture has been put in the dish, gently spread it, covering it evenly.

Spread the chocolate whipped cream over the cream cheese layer...if you haven't already.

For the whipped cream layer, Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.

Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.

Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Pairs Well With


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