Keto-Friendly Dark Chocolate Raspberry Mousse

Allergens

Milk, Eggs (in gelatin)

Ingredients

• 1. 8 oz dark chocolate (at least 70% cocoa) 2. 1 cup heavy whipping cream 3. 1/4 cup unsweetened almond milk 4. 1 tsp vanilla extract 5. 1 cup fresh raspberries 6. 1 tbsp granulated erythritol or other keto
• friendly sweetener 7. 2 tsp unflavored gelatin powder 8. A pinch of sea salt

Instructions

1. In a double boiler, gently melt the dark chocolate until smooth and glossy. Set aside to cool slightly.
2. In a small bowl, combine gelatin and almond milk let sit for 5 minutes to bloom.
3. Heat the heavy whipping cream in a saucepan over low heat until steam appears but not boiling.
4. Remove from heat and whisk in the bloomed gelatin mixture, stirring until completely dissolved.
5. Add vanilla extract and sea salt mix well.
6. Slowly pour the warm cream mixture into the melted chocolate, whisking constantly to combine.
7. Add sweetener and mix until fully incorporated.
8. In a high speed blender or food processor, blend 3/4 cup of fresh raspberries with 1 tbsp of water until smooth. Strain through a fine mesh sieve to remove seeds.
9. Gently fold the raspberry puree into the chocolate mixture until well incorporated.
10. Divide the mixture evenly among four serving glasses, and refrigerate for at least 4 hours or until set.

Chef’s Insight

For an extra touch of luxury, garnish with a fresh raspberry and a sprig of mint.

Notes

The natural sweetness of the dark chocolate and raspberries adds just the right touch of sweetness for a keto dessert.