This naturally low carb and keto chocolate mousse recipe is super thick and creamy, with no sugar required.
PREPRATION TIME:
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Servings: 8 servings
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Prep Time: 30 minutes
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Cook Time: 5 minutes
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Total Time: 35 minutes
Ingredients:
- 3 oz (85.05 g) unsweetened chocolate, chopped
- 2 tbsp unsalted butter
- 4 large eggs, separated and at room temperature
- 4 to 6 tbsp (4 tbsp) hot coffee, or water
- 1/3rds cup (66.67 g) allulose, (or more Swerve Confectioners)
- 1/4 cup (59.15 g) Swerve Confectioners
- 1/8 tsp (0.13 tsp) cream of tartar
- 1/8 tsp (0.13 tsp) salt
- 3/4 cup (177.44 ml) heavy cream
- 1/2 tsp (0.5 tsp) vanilla extract
Instructions:
- In a small saucepan over low heat, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool to lukewarm.
- When the chocolate has cooled, whisk in the egg yolks. The mixture will become very thick and the chocolate will seize – this is normal.
- Add 2 tablespoons of hot coffee or water and whisk vigorously. Continue to add the liquid, 1 tablespoon at a time, until chocolate mixture becomes smooth. Set aside.
- In a large bowl, beat the egg whites with the sweeteners, cream of tartar, and salt until they hold stiff peaks. In another bowl, beat the cream with the vanilla until it holds stiff peaks.
- Stir a large dollop of the egg whites into the chocolate mixture to help lighten lighten it. Then carefully fold the chocolate mixture back into the egg whites until well combined.
- Fold in the whipped cream thoroughly but gently, until no streaks remains. Divide amont 8 dessert dishes and refrigerate at least 2 hours to set.
Notes
Storage Information: Because this mousse contains raw eggs, you should plan to eat it within 3 days. Keep it refrigerated at all times. To freeze, dish it out into individual servings first and wrap them up tightly. It can be frozen for up to 3 months.
Nutrition:
Serving: 1 about 1/2 cup | Calories: 210kcal | Carbohydrates: 3.9g | Protein: 5.2g | Fat: 18g | Fiber: 1.8g
