Enchanting Keto Chocolate Mousse in Coffee-Infused Glasses

Allergens

Eggs, Dairy

Ingredients

• 7 oz unsweetened chocolate
• 3/4 cup granulated erythritol
• 4 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 1/2 cup strong brewed coffee, cooled
• Whipped cream and cocoa powder for garnish

Instructions

1. Chop the chocolate into small pieces and place them in a heatproof bowl. Set aside.
2. In a separate bowl, whisk together the egg yolks and erythritol until pale and thickened.
3. Place the bowl with chocolate over a double boiler, ensuring that the bottom of the bowl does not touch the water. Slowly melt the chocolate, stirring occasionally. Remove from heat and allow to cool slightly.
4. Gradually whisk the melted chocolate into the egg yolk mixture, then add the vanilla extract.
5. In a separate clean bowl, whip the cream until soft peaks form.
6. Gently fold the whipped cream into the chocolate mixture, being careful not to overmix.
7. In another clean bowl, beat the egg whites until stiff peaks form. Fold them into the mousse gently as well.
8. Divide the mousse among six coffee infused glasses. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, drizzle brewed coffee over the mousse and top with a dollop of whipped cream and a dusting of cocoa powder.

Chef’s Insight

To infuse the glasses with coffee flavor, soak them in strong brewed coffee for 10 minutes before using.

Notes

This recipe is gluten-free and low in carbs, making it perfect for those following a ketogenic diet.