Keto Chocolate Mousse Tower

Allergens

Eggs, Dairy

Ingredients

• 300g dark chocolate (90% cocoa) 1/2 cup heavy cream 1/4 cup unsweetened almond milk 6 large eggs, separated 1/4 teaspoon sea salt 1 tablespoon granulated erythritol 1 teaspoon pure vanilla extract

Instructions

1. Begin by coarsely chopping the dark chocolate and place it in a heatproof bowl. Set aside.
2. In a small saucepan, combine heavy cream and almond milk over low heat. Stir occasionally until the mixture is warm but not boiling. Pour this warmed cream mixture over the chopped chocolate. Allow to sit for 1 minute before gently stirring with a spatula until smooth and glossy.
3. Separate the egg yolks from the whites, placing each in separate bowls. Add sea salt to the egg whites and beat them until stiff peaks form. Set aside.
4. In another bowl, combine the granulated erythritol and egg yolks, then whisk together until well combined. Add the vanilla extract to this mixture and blend thoroughly.
5. Gradually add the warmed chocolate mixture into the egg yolk mixture, stirring continuously to avoid curdling. Once fully incorporated, set aside.
6. Fold the whipped egg whites into the chocolate mixture, gently but thoroughly, until no streaks of egg white remain.
7. Divide the mousse mixture evenly among four individual serving glasses or bowls, ensuring each has an equal amount. Smooth the surface with a spatula.
8. Chill the mousse in the refrigerator for at least 3 hours or until set.

Chef’s Insight

The use of dark chocolate and almond milk keeps this dessert low in carbs while still offering the indulgence of a traditional mousse.

Notes

This recipe is perfect for those following a ketogenic diet.