Keto-Friendly Mexican Chocolate Mousse

Allergens

Dairy, Eggs

Ingredients

• 3.5 oz dark chocolate (85% cocoa) 1 cup heavy cream 2 tbsp unsweetened cocoa powder 2 tsp vanilla extract 4 large egg whites 1/4 tsp salt

Instructions

1. In a double boiler, gently melt the chocolate over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
2. In a separate bowl, whip heavy cream until stiff peaks form.
3. Add cocoa powder and vanilla extract to the cooled chocolate and mix until fully incorporated.
4. In another clean bowl, whisk egg whites and salt until stiff peaks form.
5. Gently fold whipped cream into the chocolate mixture. Then, carefully fold in the egg whites until well combined.
6. Divide mousse into two glasses and refrigerate for at least 2 hours or until set.
7. Serve chilled with a dusting of cocoa powder on top, if desired.

Chef’s Insight

This mousse is perfect for those following a Keto diet but also delights anyone craving a rich chocolate dessert.

Notes

This recipe is customizable to your taste by adjusting the amount of sweetener used based on personal preference.