Keto Berliner Kindl Chocolate Mousse

Allergens

Eggs, Dairy

Ingredients

• 8 oz sugar
• free dark chocolate (70%), chopped
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. In a double boiler or a heatproof bowl over simmering water, melt the chocolate and set aside to cool slightly.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In another bowl, whisk together almond milk and egg yolks. Stir in vanilla extract.
4. Slowly pour the warm, melted chocolate into the egg yolk mixture while continuously stirring to avoid curdling.
5. In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
6. Gently fold the whipped cream and beaten egg whites into the chocolate egg yolk mixture, being careful not to overmix.
7. Divide the mousse into individual glasses or bowls and refrigerate for at least 4 hours or overnight.

Chef’s Insight

Allow the mousse to sit at room temperature for about 5 minutes before serving to enhance its creamy texture.

Notes

This recipe is perfect for a Keto diet as it is low in carbs and high in healthy fats.