Luscious Low-Carb Chocolate Mousse in Cocoa-Dusted Glasses

Allergens

Egg, Dairy

Ingredients

• 200 grams dark chocolate (90% cacao)
• 1 cup heavy cream
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• A pinch of sea salt
• 2 tablespoons unsweetened cocoa powder

Instructions

1. Chop the dark chocolate into small pieces and place them in a heatproof bowl. Set aside.
2. Heat the heavy cream in a saucepan until it just starts to simmer, then pour it over the chocolate. Allow it to sit for a minute before stirring gently until the chocolate has fully melted.
3. In a separate bowl, whisk together egg yolks, vanilla extract, and a pinch of sea salt. Stir in the melted chocolate mixture and combine well.
4. In another clean bowl, beat the egg whites with an electric mixer until they form soft peaks.
5. Fold the beaten egg whites into the chocolate mixture gently but thoroughly.
6. Pour the mousse into two glass cups or dessert glasses, and refrigerate for at least 4 hours, or until set.
7. When ready to serve, dust the tops of the mousse with unsweetened cocoa powder using a fine mesh sieve.

Chef’s Insight

This recipe showcases how a keto dessert can be just as rich and indulgent as any other.

Notes

This dessert is both keto-friendly and low in carbs.