Keto Chocolate Mousse with Raspberry Coulee

Allergens

Eggs, Dairy

Ingredients

• 7 oz unsweetened chocolate
• 1 cup heavy cream
• 6 large eggs, separated
• 1/2 cup Swerve confectioners' sweetener
• 1 tsp pure vanilla extract
• 1 pint fresh raspberries
• 3 tbsp water
• 2 tbsp Sukrin gold or similar keto
• friendly granulated sweetener

Instructions

1. Melt chocolate in a double boiler, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. In a large bowl, beat together egg yolks and 1/2 cup of Swerve confectioners' sweetener until light in color. Stir in melted chocolate until combined.
3. In another large bowl, beat cream to stiff peaks. Fold into the chocolate mixture gently.
4. In a third clean bowl, beat egg whites until soft peaks form. Gently fold into the mousse. e) Divide half of the mousse among six dessert glasses and smooth the tops. f) In a small saucepan, combine raspberries, water, and Sukrin gold sweetener. Bring to a boil over medium heat and cook until the mixture thickens slightly. Strain through a fine mesh sieve into a bowl and let cool. g) Spoon raspberry coulee on top of each glass of mousse and spread evenly. Top with remaining mousse, smoothing the surface. Refrigerate for at least 2 hours before serving.

Chef’s Insight

The contrast between the rich chocolate mousse and bright raspberry coulee is a delightful play on flavors and textures, making this dessert a showstopper.

Notes

This dessert is perfect for a keto diet, low in carbs and high in healthy fats.