Heavenly Keto Chocolate Mousse

Allergens

None

Ingredients

• 1. Dark Chocolate (85% cocoa), 6 oz 2. Heavy Whipping Cream, 1 1/4 cups 3. Erythritol, 2 tbsp 4. Vanilla Extract, 1 tsp 5. Sea Salt, a pinch

Instructions

1. In a saucepan over low heat, gently melt the dark chocolate with erythritol and vanilla extract, stirring occasionally until smooth. Remove from heat and let it cool to room temperature.
2. In a separate bowl, beat the heavy whipping cream using an electric mixer until stiff peaks form.
3. Fold the whipped cream into the melted chocolate mixture in three parts, mixing gently each time until fully combined.
4. Cover and refrigerate for at least 4 hours or overnight to allow the mousse to set.
5. Sprinkle with a pinch of sea salt before serving.

Chef’s Insight

The key to perfect chocolate mousse is to avoid overbeating the whipped cream, as it can become grainy and lose its airiness.

Notes

This recipe is perfect for a keto-friendly dessert option.