Keto Chocolate Mousse with Chili-Infused Raspberries
This recipe offers a rich, indulgent keto-friendly chocolate mousse with chili-infused raspberries. It is perfect for those on a ketogenic diet or seeking low-carb dessert options.
Allergens
None
Ingredients
- 100g dark chocolate (85% cocoa) 2 large avocados, ripe 1/4 cup unsweetened almond milk 1 tsp vanilla extract A pinch of salt 1/2 cup fresh raspberries 1 tbsp chili powder 2 tbsp sweetener (erythritol or stevia)
Instructions
- Chop the dark chocolate into small pieces and place in a heatproof bowl over a double boiler. Melt the chocolate until smooth and set aside to cool slightly.
- In a blender, add the ripe avocados, melted chocolate, almond milk, vanilla extract, and a pinch of salt. Blend until creamy and smooth.
- Spoon the mousse into two elegant champagne glasses or dessert bowls, creating an enticing swirl in each. Refrigerate for at least 2 hours to set.
- In a separate bowl, toss the raspberries with chili powder and sweetener. Allow them to marinate for about 30 minutes for flavors to meld.
- Before serving, place a dollop of chili infused raspberries on top of each chocolate mousse, adding a touch of vibrant red to the dessert's dark palette.
Chef’s Insight
The contrast of heat from chili-infused raspberries and cool, rich chocolate mousse creates a harmonious balance.
Notes
This recipe is perfect for those on ketogenic diets or seeking a lower-carb dessert.