Keto Chocolate Mousse Cylinders

Allergens

Egg, Dairy

Ingredients

• 1. 10 ounces dark chocolate (85% or higher) 2. 3/4 cup heavy cream 3. 1 tablespoon unsalted butter 4. 1 teaspoon sea salt, divided 5. 3 large eggs, separated 6. Fresh berries, for garnish

Instructions

1. Chop the chocolate into small pieces and place them in a heatproof bowl. Set aside.
2. In a saucepan, heat the heavy cream, butter, and half of the sea salt over low heat until the butter is melted and the mixture is steaming hot but not boiling. Pour the hot cream mixture over the chopped chocolate. Wait 30 seconds, then gently stir until smooth and glossy.
3. Separate the egg yolks from the whites, placing each in separate bowls. Add the remaining sea salt to the yolks and whisk until combined.
4. Whisk the egg yolks into the chocolate mixture until fully incorporated. Set aside.
5. In a clean, dry bowl, use an electric mixer or a hand whisk to beat the egg whites on high speed until they form stiff peaks.
6. Fold the whipped egg whites into the chocolate mixture in three equal parts, gently folding until fully combined after each addition.
7. Divide the mousse evenly among six 4 ounce ramekins or dessert glasses. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
8. When ready to serve, garnish with fresh berries and a pinch of sea salt. Enjoy!

Chef’s Insight

The sea salt adds a perfect balance of flavor, enhancing the rich chocolate taste.

Notes

This recipe is suitable for those following a keto or low-carb diet.