Keto Matcha Mousse in Chocolate Shells

Allergens

Dairy, Soy (whey protein isolate)

Ingredients

• 1 cup heavy whipping cream
• 4 oz unsweetened dark chocolate
• 1/2 cup powdered erythritol
• 1/4 cup unflavored whey protein isolate
• 1 tbsp matcha green tea powder
• 1 tsp vanilla extract

Instructions

1. Melt the chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
2. In a separate bowl, whisk together the powdered erythritol and whey protein isolate.
3. In another large bowl, whip the heavy cream with vanilla extract until stiff peaks form.
4. Gradually add the sweetener mixture into the whipped cream, folding gently to combine.
5. Sift in the matcha green tea powder, mixing carefully to avoid clumps.
6. Fold in the cooled melted chocolate, creating a smooth and velvety mousse.
7. Divide the mousse evenly into four chocolate shells, smoothing the tops.
8. Freeze for 2 hours or until set.

Chef’s Insight

The chocolate shells can be prepared ahead of time and stored in an airtight container at room temperature until needed.

Notes

This dessert is perfect for a dinner party or special occasion.