Elegant Italian Keto Brunch Delight

Allergens

Nuts, Dairy

Ingredients

• 150g dark chocolate (85% cocoa)
• 2 cups heavy whipping cream
• 1/4 cup granulated sweetener of choice (e.g., erythritol, xylitol, or monk fruit)
• 1 cup fresh raspberries
• 1/2 cup hazelnuts
• 2 tbsp granulated sweetener of choice
• 1 tsp vanilla extract

Instructions

1. Melt the chocolate in a double boiler or microwave until smooth and glossy. Allow to cool slightly.
2. In a large bowl, whip the heavy cream with the granulated sweetener until soft peaks form. Gently fold in the melted chocolate until fully combined.
3. Spoon the chocolate mousse into individual serving glasses or ramekins, creating an even layer at the bottom.
4. Process the hazelnuts and sweetener in a food processor until they form a coarse meal. Spread this on a parchment lined baking sheet and bake at 350°F for 7 10 minutes or until golden brown. Remove from the oven and let cool, then roughly chop.
5. Blend fresh raspberries with a splash of water in a blender until smooth, then strain through a fine mesh sieve to remove seeds.
6. Drizzle the raspberry coulis over the chocolate mousse in each glass or ramekin. Top with the chopped hazelnut praline.

Chef’s Insight

For a touch of warmth, garnish with a sprig of fresh mint or a dusting of cocoa powder.

Notes

Adjust the sweetness of the mousse and coulis according to personal preference.