Decadent Keto Mexican Chocolate Mousse Cake

Allergens

Eggs, Dairy

Ingredients

• 8 oz unsweetened chocolate, chopped 1 cup heavy cream 6 large eggs, separated 1/2 cup erythritol 2 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground cumin 1/4 tsp ground black pepper A pinch of salt

Instructions

1. In a double boiler, gently melt the chocolate and heavy cream together until smooth and glossy. Stir frequently to avoid burning. Set aside to cool slightly.
2. In a large bowl, whisk together egg yolks, erythritol, vanilla extract, cinnamon, cumin, black pepper, and salt until well combined.
3. Slowly pour the cooled chocolate mixture into the egg yolk mixture while continuously stirring. Combine thoroughly.
4. In another large bowl, beat egg whites to stiff peaks using an electric mixer.
5. Fold the beaten egg whites into the chocolate mixture gently but quickly until fully incorporated.
6. Pour the mousse into individual ramekins or a large serving dish and refrigerate for at least 4 hours or until set.

Chef’s Insight

The combination of spices brings out the complexity of the chocolate in this dish.

Notes

This dessert is perfect for special occasions or a decadent treat.