Keto Rose Mousse Chocolate Eggs decorated with rose petals.

Keto Rose Mousse Chocolate Eggs

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Make a special Easter treat with these gorgeous Keto Rose Mousse Chocolate Eggs! Sugar-free, fluffy rose water filling surrounded by a crispy chocolate shell!

Are you getting excited about Easter coming up? My kids and I certainly are! I’ve been experimenting with a few keto treats, and this one is a keeper for sure! These keto Easter eggs don’t only look beautiful, they also taste amazing. But best of all, they are actually really simple to make!

Keto Rose Mousse Chocolate Eggs decorated with rose petals.

You only need a few simple ingredients and chocolate egg molds, like these ones. Probably the most important aspect of this recipe is TIME. Time for freezing the chocolate, chilling the mousse filling, and hardening the chocolate some more. If you keep this in mind and follow my tips below, you can enjoy these delicious, filled chocolate eggs for Easter (or any time of the year!).

And then, there is just something about the combination of chocolate and rose water that is irresistible. These two flavors just complement each other. While rose water is a seemingly luxurious and fancy elegant ingredient, it’s also an aroma that can be enjoyed by kids (just ask my 7-year-old!). So don’t hesitate and try out something new this Easter!

Tips for creating the fanciest keto Easter chocolate eggs!

Egg molds. This recipe makes 12 medium-sized eggs with egg molds like this one. You can certainly use smaller molds, too, which will result in more chocolate eggs. Either way, chose silicone molds, as they make filling and removing the eggs from the mold a breeze!

Rose water. The rose water is the star of this Easter show. I use the Nielsen-Massey rose water. It is highly concentrated, and I only need to use a few drops to give my desserts a rose flavor (unlike other rose waters that are thinner and require several teaspoons). You can also use other brands of rose water but may need to increase the amount of rose water a bit for the desired flowery aroma. Just make sure the rose water you buy is food-grade!

Food dye.  Using food coloring is optional for this recipe. I wanted to give my mousse filling a pink hue and picked Watkin’s natural food coloring. I like the fact that their dye is natural, but the downside is the color fades a bit. So, if you are using a natural dye, make the shade initially a bit darker than your desired color, as the color may fade somewhat.

Chocolate shell. Melt your sugar-free chocolate chips with either coconut oil or cocoa butter in a double boiler (over simmering, not boiling water), until completely melted. Stir chocolate constantly until melted.

Cocoa butter is great for melting chocolate as it makes the chocolate less likely to melt at room temperature (and it smells amazing, too). However, since I don’t always have cocoa butter on hand (and because it’s a bit pricey), I often use coconut oil to thin the chocolate. Since I’m keeping the chocolate eggs in the fridge anyways, coconut oil works well, too.

Coating. Spoon about 1 1/2 teaspoons of melted chocolate into the inside of each egg mold. Spread the chocolate around with the back of a small spoon, a brush, and/or your finger. Be sure to coat well and cover any thin areas. I like to go over each mold once, check for thin spots, and then go over those again.

Freeze the coated molds for 20 minutes until they are hard before you add the rose mousse filling.

Assemble. Divide the filling between the coated egg molds, smooth out the top and freeze until hard (about 45 minutes). Then spoon the remaining melted chocolate over the filling and refrigerate until you are ready to serve this special keto Easter treat!

Add some rosy rose to Easter this year!

Close-up of chocolate egg.

It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!

MORE KETO ROSE WATER RECIPES

Keto Rose Water Berry Ice Cream served with berries and rose petals.

Keto Rose Mousse Chocolate Eggs decorated with rose petals.

Keto Rose Mousse Chocolate Eggs

Make a special Easter treat with these gorgeous Keto Rose Mousse Chocolate Eggs! Sugar-free, fluffy rose water filling surrounded by a crispy chocolate shell!
5 from 4 votes
Prep Time 20 minutes
Chill Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French, Keto
Servings 12 eggs
Calories 163 kcal

Ingredients
  

Chocolate Coating

Mousse Filling

Instructions
 

Chocolate Coating

  • Melt sugar-free chocolate chips with either coconut oil or cocoa butter in a double boiler (over simmering, not boiling water), until completely melted. Stir chocolate constantly until melted.
  • Spoon about 1 1/2 teaspoons of melted chocolate into the inside of each egg mold. Spread the chocolate around with the back of a small spoon, a brush, and/or your finger. Be sure to coat well and cover any thin areas. I like to go over each mold once, check for thin spots, and then go over those again.
  • Place molds on a baking sheet and freeze until chocolate is hard (about 20 minutes).

Mousse Filling

  • While chocolate is freezing, prepare the rose mousse filling. In a medium bowl, use a hand mixer to mix together softened cream cheese and butter until very creamy. Add 1 tbsp heavy cream, sweetener and rose water, and mix until well combined.
  • In a separate bowl, beat ⅔ cup heavy cream until firm peaks form. Fold whipped cream into cream cheese mixture. Add a few drops of food coloring (optional) and fold in.

Assembly

  • Divide the filling between the coated egg molds, smooth out the top, and freeze until the mousse feels hard (about 45 minutes).
  • Re-warm the remaining chocolate gently over the double boiler. Spread the melted chocolate over the filled eggs. Let the chocolate eggs set for another 15 minutes in the fridge before serving. Keep in the fridge until ready to serve.

Notes

  1. This recipe makes 12 medium-sized eggs with egg molds like this one. You can certainly use smaller molds, too, which will result in more chocolate eggs. Either way, chose silicone molds, as they make filling and removing the eggs from the mold a breeze!
  2. Cocoa butter is great for melting chocolate as it makes the chocolate less likely to melt at room temperature (and it smells amazing, too). However, since I don’t always have cocoa butter on hand (and because it’s a bit pricey), I often use coconut oil to thin the chocolate. Since I’m keeping the chocolate eggs in the fridge anyways, coconut oil works well, too.
  3. Using food coloring is optional for this recipe. I wanted to give my mousse filling a pink hue and used Watkin’s natural food coloring. I like the fact that the dye is natural, but the downside is the color fades a bit. So, if you are using a natural dye, make the shade initially a bit darker than your desired color, as the color may fade somewhat.

Nutrition

Serving: 1eggCalories: 163kcalCarbohydrates: 6gProtein: 2gFat: 15gFiber: 3gSugar: 2g
Keyword Easter dessert, keto candy, keto holiday dessert
Tried this recipe?Let us know how it was!

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