Keto Chocolate Mousse Delight

Allergens

Eggs, Nuts (Almonds)

Ingredients

• 4 oz dark chocolate (90% cocoa)
• 1/2 cup unsweetened almond milk
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup granulated erythritol
• 1/2 cup slivered almonds
• Fresh berries for garnish

Instructions

1. Chop the dark chocolate into small, even pieces and set aside.
2. In a medium saucepan, gently warm the almond milk over low heat until steaming. Do not let it boil. Remove from heat and add the chopped chocolate, stirring until fully melted and well combined.
3. In a separate bowl, beat egg yolks with erythritol until pale and creamy. Gradually pour in the warm chocolate mixture while continuously whisking to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (approx. 5 7 minutes).
4. Remove from heat and add vanilla extract. Allow to cool for 10 minutes, then cover with plastic wrap to prevent a skin from forming and refrigerate until chilled (at least 2 hours or overnight).
5. In a separate bowl, beat egg whites with salt until stiff peaks form.
6. Once the chocolate mixture is chilled, fold in the beaten egg whites gently but thoroughly.
7. Pour mousse into individual serving dishes and freeze for at least 4 hours, or until set.
8. Just before serving, toast the slivered almonds by spreading them on a baking sheet and toasting in a preheated oven at 350°F (175°C) for 5 7 minutes or until golden brown.
9. Remove mousse from freezer and garnish with toasted almonds and fresh berries.

Chef’s Insight

The combination of rich chocolate and crunchy almonds creates a perfect balance between indulgence and health-conscious eating.

Notes

The key to success with this recipe is to ensure the chocolate and egg mixtures are well combined and chilled before folding in the egg whites.