Rosewater-Infused Keto Chocolate Mousse
Discover this heavenly keto chocolate mousse recipe infused with the exquisite flavor of rosewater for a delectable dessert that won't break your diet.
Allergens
Eggs, Dairy
Ingredients
- 100g dark chocolate (90% cocoa)
- 1 cup heavy cream
- 3 large egg whites
- 2 tbsp granulated erythritol
- 1/2 tsp rosewater, pure and organic
- A pinch of sea salt
- Fresh raspberries for garnish
Instructions
- Melt the chocolate in a double boiler until smooth and glossy. Set aside to cool slightly.
- In a large bowl, beat heavy cream until stiff peaks form. Set aside.
- In another bowl, whisk egg whites with a pinch of salt until they hold soft peaks. Gradually add erythritol and continue whisking until the meringue is glossy and holds firm peaks.
- Gently fold the melted chocolate into the whipped cream. Add in rosewater and mix until evenly combined.
- Fold the chocolate mixture into the egg whites, being careful not to deflate the meringue.
- Transfer the mousse to individual glasses and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with fresh raspberries.
Chef’s Insight
The use of rosewater adds a delicate touch of Middle Eastern charm to this dessert, perfect for entertaining or as a thoughtful gift.
Notes
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