Irresistibly Creamy Keto-Friendly Irish Coffee Mousse Torte

Allergens

Dairy, Egg (in pie crust), Soy (potential in chocolate)

Ingredients

• 1 cup heavy whipping cream
• 4 oz unsweetened chocolate
• 2 tbsp Irish whiskey
• 2 tbsp granulated erythritol
• 1/4 tsp instant coffee powder
• 1/4 tsp xanthan gum
• 1 pre
• baked keto
• friendly chocolate pie crust

Instructions

1. In a saucepan, combine the heavy whipping cream, unsweetened chocolate, and Irish whiskey over low heat. Stir until smooth and fully combined.
2. In a separate bowl, blend erythritol, instant coffee powder, and xanthan gum together.
3. Slowly whisk the dry ingredients into the saucepan mixture, continuing to stir until well incorporated.
4. Remove from heat and let cool for a few minutes before pouring half of the mixture over the pre baked chocolate pie crust, spreading evenly.
5. In a separate bowl, whip the remaining cream mixture until it forms stiff peaks.
6. Fold the whipped cream into the cooled coffee mixture gently, creating a luscious mousse.
7. Pour the mousse over the chocolate layer in the pie crust and spread evenly.
8. Refrigerate for at least 4 hours or until set.

Chef’s Insight

To ensure a smooth ganache, gently heat the cream and chocolate together until fully melted and well combined.

Notes

For a lower-carb option, consider using a sugar-free or low-carb chocolate pie crust.