Decadent Keto-Friendly Mexican Chocolate Mousse

Allergens

Eggs, Dairy

Ingredients

• 3.4 ounces unsweetened chocolate 1/2 cup unsalted butter 3 large eggs, separated 2 tablespoons unsweetened cocoa powder 1 teaspoon ground cinnamon 1/4 teaspoon ancho chili powder 1/2 cup Swerve confectioners' sweetener 1/4 cup heavy whipping cream

Instructions

1. Melt chocolate and butter in a double boiler over low heat. Stir until smooth and glossy. Remove from heat and let cool to room temperature.
2. In a separate bowl, whisk egg yolks with cocoa powder, cinnamon, ancho chili powder, and sweetener until well combined.
3. Slowly pour the chocolate mixture into the egg yolk mixture, stirring continuously to avoid curdling.
4. In another clean bowl, beat egg whites until stiff peaks form. Gently fold half of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites.
5. In a separate bowl, whip heavy cream until soft peaks form. Fold the whipped cream into the mousse until fully incorporated.
6. Spoon the mousse into two glass dishes and refrigerate for at least 2 hours or until set.

Chef’s Insight

The ancho chili gives this dessert a subtle, smoky heat that pairs perfectly with the rich chocolate flavor.

Notes

This recipe uses Swerve confectioners' sweetener for a low-carb option.