Keto Peruvian Chocolate Mousse with Coconut Lime Sauce
Discover this mouthwatering keto-friendly recipe that combines the rich flavors of Peruvian chocolate mousse with a tangy coconut lime sauce. With its elegant plating and heavenly aroma, this dessert is perfect for those on a ketogenic diet or seeking low-carb treats. Experience an exquisite fusion of culinary traditions in every bite!
Allergens
Eggs, Dairy (Dark Chocolate)
Ingredients
- 1. 7 oz dark chocolate (85% or higher) 2. 1/4 cup unsweetened almond milk 3. 3 large eggs, separated 4. 1/2 tsp pure vanilla extract 5. 1/4 cup granulated erythritol or keto
- friendly sweetener 6. 1/4 cup unsweetened cocoa powder 7. 1/2 cup coconut cream 8. 1/2 cup coconut flakes, toasted 9. Zest and juice of 1 lime 10. Pinch of sea salt
Instructions
- In a double boiler or microwave, melt the dark chocolate with unsweetened almond milk until smooth.
- In a separate bowl, whisk together egg yolks, vanilla extract, and erythritol or keto friendly sweetener until well combined.
- Gradually pour the melted chocolate into the egg yolk mixture, stirring continuously to avoid curdling.
- In another clean bowl, beat egg whites with a pinch of sea salt until stiff peaks form.
- Fold the beaten egg whites into the chocolate mixture gently, taking care not to deflate them.
- Divide the mousse evenly among 6 individual serving dishes or ramekins and chill in the refrigerator for at least 4 hours or until set.
- For the coconut lime sauce, combine coconut cream, lime zest, and lime juice in a small bowl. Whisk in toasted coconut flakes.
- Top each chilled mousse with a dollop of the coconut lime sauce before serving.
Chef’s Insight
This keto-friendly dessert captures the essence of Peruvian flavors while catering to those with dietary restrictions.
Notes
This recipe can be easily scaled up or down based on the number of servings desired.