Keto Choco-Coconut Mousse Cocktail

Discover a deliciously indulgent keto cocktail that combines chocolate and coconut with fluffy meringue in an alcoholic or non-alcoholic version.

Time: (Prep, Cook, Total) Prep: 15 min | Cook: N/A | Total: 15 min

Servings: 2

Difficulty: Intermediate

Cuisine: Spanish Fusion

Allergens

Eggs, Dairy (Coconut Cream)

Ingredients

100g dark chocolate (85% or higher)
200ml coconut cream
4 tbsp. rum
3 egg whites
50g erythritol
1 tsp. vanilla extract
A pinch of salt

Instructions

Melt the dark chocolate over a double boiler, then whisk in the coconut cream and rum. In a separate bowl, beat the egg whites with a pinch of salt until firm peaks form. Gradually add erythritol and vanilla extract while continuing to whisk until glossy and stiff.

Chef’s Insight

The contrast of textures in this dessert cocktail creates an experience that is both indulgent and refreshing, capturing the essence of Spanish desserts.

Notes

To create the perfect meringue, ensure that all equipment is grease-free before whipping the egg whites.

Substitutions

Replace dark chocolate with dairy-free chocolate for a vegan version. Use coconut milk instead of coconut cream for added thickness.

Alternative Preparations

This cocktail can also be enjoyed as a mousse in a glass without the rum, making it suitable for children or those avoiding alcohol.

Alternative Methods

To create a non-alcoholic version, use a tea infused with vanilla instead of rum.

Best Storage Practice

Store ingredients separately to prevent premixing and maintain freshness.

Shelf Life

5 days for chocolate and 1 week for coconut cream when stored in the fridge.

Plating Tips

Pour the chocolate-coconut blend into two tall glasses, then top with a generous dollop of meringue. Garnish with a drizzle of caramelized sugar and a sprinkle of grated dark chocolate.

Nutrition Facts

400 calories per serving (with alcohol).