Ethereal Chocolate Mousse Cake – Un Couture Délice de Chocolat

Allergens

Eggs, Dairy

Ingredients

• 8 oz dark chocolate (90% cocoa) 1/2 cup unsalted butter 1/2 cup Swerve confectioners sweetener 4 large eggs, separated 1 teaspoon pure vanilla extract 1 cup heavy cream A pinch of sea salt

Instructions

1. In a double boiler, gently melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let it cool for 5 minutes.
2. Whisk in the Swerve sweetener and egg yolks one at a time, ensuring they are fully incorporated before adding the next. Stir in the vanilla extract.
3. In a separate bowl, beat heavy cream until soft peaks form. Fold this gently into the chocolate mixture.
4. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold this into the chocolate mixture as well.
5. Pour the mousse mixture into four ramekins and refrigerate for at least 4 hours or overnight to set.

Chef’s Insight

The balance between sweet and bitter is key to this dessert's success.

Notes

This recipe is Keto-friendly and can be made vegan with the appropriate substitutions.