Caribbean Keto Mojito-Infused Chocolate Mousse

Allergens

Dairy, Eggs

Ingredients

• 1. 70% Dark Chocolate (100g) 2. Unsalted Butter (60g) 3. Egg Yolks (4) 4. Granulated Stevia (50g) 5. Heavy Cream (250ml) 6. Mint Leaves (8) 7. Lime Zest (1 lime) 8. White Rum (2 tbsp) 9. Vanilla Extract (1 tsp)

Instructions

1. Melt chocolate and butter together in a double boiler until smooth.
2. In another bowl, whisk egg yolks with stevia until pale and creamy.
3. Gradually pour melted chocolate into the egg mixture while continuously whisking.
4. In a separate bowl, whip heavy cream to soft peaks.
5. Fold whipped cream gently into the chocolate egg mixture.
6. Infuse mint leaves and lime zest in white rum for 30 minutes. Strain into mixture.
7. Add vanilla extract and mix well.
8. Divide mousse into two glasses and chill for at least 2 hours.

Chef’s Insight

The perfect balance of sweetness and zestiness that transports you to a Caribbean island.

Notes

Adjust sweetener to personal preference.