Decadent Keto Chocolate Mousse with Raspberry Couli

Allergens

Eggs

Ingredients

• 7 oz dark chocolate (85% cocoa)
• 1 1/2 cups heavy whipping cream
• 4 large eggs, separated
• 1/2 cup Swerve or Erythritol (sweetener)
• 1 tsp vanilla extract
• 1/2 pint fresh raspberries
• 2 tbsp water
• Fresh mint leaves for garnish

Instructions

1. In a double boiler, gently melt the chocolate until smooth. Set aside to cool slightly.
2. In a large bowl, whip heavy cream to stiff peaks. Refrigerate until needed.
3. In another bowl, beat egg yolks and sweetener until pale and thickened. Stir in the melted chocolate and vanilla extract. Mix well.
4. Gradually fold the chocolate mixture into the whipped cream until evenly combined.
5. In a separate clean bowl, whisk egg whites to stiff peaks. Fold into the chocolate mousse mixture.
6. In a small saucepan, combine raspberries and water. Bring to a simmer, then mash with a fork to create a coulis. Strain through a fine mesh sieve to remove seeds. Refrigerate until needed.
7. To serve, scoop the chocolate mousse into four individual serving glasses. Drizzle with raspberry coulis and garnish with fresh mint leaves. Enjoy this heavenly dessert in a moment of pure indulgence!

Chef’s Insight

The secret to perfect meringue is whipping egg whites until they form stiff peaks, but are not dry or grainy. Add the sweetener gradually while beating to achieve this texture.

Notes

Ensure all ingredients are at room temperature before beginning the recipe.