Indulgent Low-Carb Chocolate Mousse Torte

Allergens

Eggs, Dairy

Ingredients

• 200g dark chocolate (90% cocoa), chopped
• 1 cup heavy cream
• 4 large eggs, separated
• 1/2 cup granulated erythritol or preferred keto
• friendly sweetener
• 1 tsp pure vanilla extract
• A pinch of sea salt

Instructions

1. a. Melt chocolate in a double boiler or microwave in short bursts, stirring after each until smooth and glossy. Set aside to cool slightly. b. In a large bowl, whip heavy cream to stiff peaks. Set aside. c. In another bowl, whisk egg yolks with erythritol and vanilla extract until pale and creamy. Slowly pour in the cooled chocolate while continuing to whisk, then mix well to combine. d. In a third clean bowl, whip egg whites and a pinch of salt to stiff peaks. e. Fold egg whites into the chocolate mixture gently but thoroughly, then fold in whipped cream until evenly combined. f. Pour half of the mousse into two individual serving dishes or one larger torte mold, spreading out evenly. Chill for 15 minutes. g. Top with remaining mousse and smooth the surface. Chill for another 30 minutes before serving.

Chef’s Insight

Chocolate and keto can go hand-in-hand with this indulgent low-carb chocolate mousse torte.

Notes

Be sure to use a high-quality dark chocolate for the best flavor and keto compliance.