Keto Chocolate Mousse in Coconut Cups

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup unsweetened cocoa powder 1/2 cup granulated Swerve or erythritol 4 large eggs, separated 1 teaspoon vanilla extract 1/2 cup unsalted butter, melted and cooled 1/2 cup heavy whipping cream 6 large coconut cups (desiccated coconut mixture) Pinch of sea salt

Instructions

1. a. Begin by preparing the coconut cups. In a medium bowl, mix together desiccated coconut and a little water to form a thick paste. Press the mixture into the bottom and sides of six ramekins or dessert glasses, creating an even layer. Set aside. b. In a large bowl, whisk together cocoa powder, sweetener, and egg yolks until well combined. Add vanilla extract and melted butter mix until smooth. c. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add in the heavy whipping cream while continuing to whisk until fully incorporated. d. Gently fold the beaten egg white mixture into the chocolate mixture until well combined and smooth. Spoon the mousse into the prepared coconut cups, filling them to the brim. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

Chef’s Insight

To achieve the perfect texture, it is essential to whisk the egg whites until they form stiff peaks before folding them into the chocolate mixture.

Notes

Be sure to use unsweetened cocoa powder and a sugar substitute that does not affect the recipe's consistency.