Heavenly Keto Chocolate Mousse in Coconut Cups

Allergens

Dairy, Tree Nuts (Coconut)

Ingredients

• 100g dark chocolate (85% cocoa) 1 cup heavy whipping cream 2 tsp vanilla extract 1/4 cup unsweetened cocoa powder 1/4 cup granulated erythritol 1/2 cup canned coconut milk 1 1/2 cups shredded coconut, toasted Pinch of sea salt

Instructions

1. In a double boiler, gently melt the dark chocolate. Stir occasionally until smooth and glossy. Remove from heat and set aside to cool slightly.
2. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Set aside.
3. In another bowl, combine cocoa powder, erythritol, coconut milk, and sea salt. Stir until well combined. Gradually add this mixture to the melted chocolate, stirring continuously until fully incorporated.
4. Gently fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into individual dessert cups or ramekins. Refrigerate for at least 2 hours, or until set.
5. Before serving, place a heaping spoonful of toasted coconut onto the top of each mousse cup. Enjoy the symphony of textures and flavors as you savor every bite.

Chef’s Insight

The combination of chocolate and coconut in this recipe highlights the depth of flavors achievable even within a keto diet.

Notes

This recipe is best enjoyed at room temperature for optimal texture and flavor.