Keto-Friendly Chocolate Mousse with Raspberry Coulis

Allergens

Dairy, Eggs (in chocolate; may contain soy)

Ingredients

• 10 oz sugar
• free dark chocolate (70% or higher), chopped
• 2 cups heavy whipping cream
• 1/4 cup unsweetened cocoa powder, sifted
• 1/4 teaspoon sea salt
• 2 tablespoons granulated erythritol
• 2 cups fresh raspberries
• 2 tablespoons lemon juice
• 1 teaspoon xanthan gum (optional)

Instructions

1. In a double boiler, gently melt the chopped chocolate over low heat until smooth. Remove from heat and let it cool to room temperature.
2. In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gently fold in the melted chocolate, erythritol, cocoa powder, and salt until well combined.
3. Divide the mousse into six serving glasses and refrigerate for at least 4 hours or overnight.
4. In a blender, combine raspberries, lemon juice, and xanthan gum (if using) until smooth. Strain through a fine mesh sieve to remove seeds.
5. Serve the chocolate mousse with a generous drizzle of raspberry coulis and enjoy every morsel of this delightful symphony.

Chef’s Insight

The xanthan gum in the raspberry coulis helps thicken and stabilize the sauce, preventing it from becoming too runny.

Notes

Adjust the sweetness of the mousse according to personal preference by adding more or less erythritol.