“Delightful Keto Tex-Mex Chocolate Mousse Torte in Mini Skull Bowls”

Allergens

Eggs, Dairy

Ingredients

• 8 oz dark chocolate (90% cocoa) 1/2 cup unsalted butter 4 large eggs, separated 1/2 tsp sea salt 1/4 cup Swerve confectioners' sweetener or equivalent keto
• friendly sweetener 1/2 cup heavy whipping cream 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground chipotle pepper

Instructions

1. In a double boiler, melt the chocolate and butter together until smooth. Set aside to cool slightly.
2. In a large bowl, beat egg yolks with sea salt and keto friendly sweetener until pale and creamy. Stir in the melted chocolate mixture until fully combined.
3. In another bowl, whip the heavy cream and vanilla extract together until stiff peaks form. Fold half of the whipped cream into the chocolate mixture gently.
4. In a separate clean bowl, beat egg whites until they form stiff peaks. Gently fold them into the remaining whipped cream, then carefully fold this mixture into the chocolate mixture until fully combined.
5. Spoon the mousse into mini skull bowls and refrigerate for at least 4 hours or overnight.

Chef’s Insight

The use of dark chocolate provides a rich, satisfying taste that complements the warm spices of cinnamon and chipotle pepper.

Notes

Adjust the chipotle pepper according to your spice preference; it can be omitted for a milder flavor or increased for those who enjoy heat.