Keto Coconut Chocolate Mousse Bombe
Find the perfect Keto dessert recipe that combines the flavors of coconut and chocolate in a delightful mousse bombe with a meringue shell.
Allergens
None
Ingredients
- 1 cup unsweetened cocoa powder 1/2 cup granulated erythritol 4 large egg whites 3/4 cup coconut cream 1 teaspoon pure vanilla extract Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C). Grease and line an 8 inch springform pan with parchment paper.
- In a double boiler, melt the cocoa powder and erythritol until fully combined. Remove from heat and let cool.
- In a separate bowl, whip the egg whites with a pinch of salt until they form stiff peaks. Fold half of the beaten egg whites into the cooled chocolate mixture.
- Gently fold in the coconut cream and vanilla extract to the chocolate egg white mixture. Once fully combined, fold in the remaining egg whites.
- Pour the mousse mixture into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Chef’s Insight
The mousse can be made in advance, making this a perfect dessert for dinner parties or large gatherings.
Notes
This recipe is low in carbs and suitable for those following a Ketogenic diet.