A Symphony of Flavors – Keto Mousse Au Chocolat

Allergens

Dairy, Nuts (Almond)

Ingredients

• 8 ounces sugar
• free dark chocolate, finely chopped
• 1 cup unsweetened almond milk
• 1/2 cup fresh raspberries
• 2 cups heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon confectioners' Swerve or similar low
• carb sweetener (or adjust to taste)

Instructions

1. In a small saucepan, combine almond milk and chopped dark chocolate. Cook over low heat, stirring constantly until the chocolate is completely melted and smooth. Remove from heat and let cool for 5 minutes.
2. Blend 3/4 cup fresh raspberries with 1 tablespoon Swerve in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds, pressing on the solids to extract as much juice as possible. Measure out 1/2 cup of the raspberry puree discard any remaining liquid.
3. In a large mixing bowl, combine whipping cream and vanilla extract. Using a hand mixer or stand mixer with a whisk attachment, beat the cream until it starts to thicken. Gradually add in the low carb sweetener while continuing to beat until stiff peaks form.
4. Gently fold the cooled chocolate mixture into the whipped cream, stirring just enough to combine without deflating the whipped cream. Fold in 1/2 cup of the raspberry puree, creating a marbled effect.
5. Divide the mousse evenly among 6 dessert dishes or glasses, and refrigerate for at least 4 hours or overnight to set.
6. Before serving, top each portion with the remaining fresh raspberries and a sprig of mint if desired.

Chef’s Insight

The key to achieving the perfect texture in this recipe is to ensure that the chocolate is fully melted before combining it with the whipped cream.

Notes

This recipe is suitable for a Keto diet as it is low in carbs and high in healthy fats.