Delectable Peruvian Keto-Friendly Choco-Quinoa Mousse
Discover the perfect keto dessert that combines rich, velvety chocolate with the nutty essence of quinoa. Our Delectable Peruvian Keto-Friendly Choco-Quinoa Mousse is a mouthwatering fusion of flavors that will captivate your senses while staying true to a low-carb lifestyle. Prepare to be amazed by this delectable and elegant dessert.
Allergens
Milk, Nuts (Almonds), Cocoa
Ingredients
- 1 cup cooked quinoa 1/2 cup unsweetened almond milk 1/4 cup cocoa powder 1/3 cup erythritol or another keto
- friendly sweetener 1/2 teaspoon vanilla extract A pinch of salt 1 cup heavy cream, divided (60% fat) 1/2 cup sugar
- free dark chocolate, chopped
Instructions
- In a blender or food processor, combine cooked quinoa, almond milk, cocoa powder, sweetener, vanilla extract, and a pinch of salt. Blend until smooth.
- Heat 3/4 cup of heavy cream in a saucepan over low heat until it reaches a simmer. Slowly add the warm cream to the blender, blending until well combined.
- In a separate microwave safe bowl, combine the remaining 1/4 cup of heavy cream and chopped sugar free dark chocolate. Microwave in 30 second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Pour the melted chocolate mixture into the blender with the quinoa mixture. Blend until well combined and creamy.
- Divide the mousse into six serving glasses or ramekins, cover, and refrigerate for at least 4 hours or overnight to set.
- Serve chilled, garnished with a sprinkle of cocoa powder or a dusting of sugar free dark chocolate shavings.
Chef’s Insight
The combination of quinoa and dark chocolate creates a rich, creamy mousse that satisfies even the most powerful sweet tooth while remaining keto-friendly.
Notes
Use a high-quality cocoa powder for the best flavor. Make sure to use sugar-free dark chocolate or chocolate chips to keep the recipe keto-friendly.