Keto Irish Cream Mousse Trio: Baileys, Coffee, and Chocolate – A Cinematic Dessert Experience

Allergens

Dairy, Gelatin

Ingredients

• 2 cups heavy whipping cream
• 1/4 cup granulated erythritol
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons unflavored gelatin, divided
• 6 tablespoons water, divided
• 2 cups brewed coffee, cooled
• 4 oz. dark chocolate, chopped
• 1/4 teaspoon Irish cream flavoring (keto
• friendly)
• Fresh raspberries and mint leaves for garnish

Instructions

1. In a medium bowl, combine 1 tablespoon of gelatin with 3 tablespoons of water and set aside to bloom.
2. In a large mixing bowl, beat the heavy whipping cream with erythritol and vanilla extract until soft peaks form. Set aside.
3. Repeat step 1 using another 1 tablespoon of gelatin and 3 tablespoons of water. Set aside to bloom.
4. In a separate medium bowl, whisk together cocoa powder and the remaining 1 tablespoon of gelatin with 2 tablespoons of water until smooth. Microwave this mixture for 30 seconds or until melted. Stir in chopped dark chocolate and let it sit until cooled to room temperature.
5. Add the bloomed gelatin mixtures into their respective mousse batters and mix well.
6. Divide the batters into three separate bowls: Baileys, coffee, and chocolate.
7. Carefully fold in the brewed coffee into one of the mousse batters.
8. In a glass serving dish or individual glasses, create layers with each mousse using a piping bag or spoon.
9. Refrigerate for at least 4 hours or until set.
10. Garnish with fresh raspberries and mint leaves before serving.

Chef’s Insight

The use of gelatin in this recipe ensures that it remains stable and holds its shape without any additional carbs from sugary thickeners.

Notes

This recipe is perfect for keto and low-carb diets, as it has minimal carbs and is high in healthy fats.