Silken Chocolate Mousse Cups

Allergens

Eggs, Dairy

Ingredients

• 2 oz unsweetened chocolate
• 1/4 cup granulated erythritol
• 1 tsp pure vanilla extract
• 1 3/4 cups heavy whipping cream, divided
• 8 large egg whites
• 1/4 tsp cream of tartar
• 2 tbsp confectioners erythritol

Instructions

1. Begin by melting the unsweetened chocolate in a microwave safe bowl at 30 second intervals, stirring after each interval until completely melted and smooth. Allow to cool slightly.
2. In a large mixing bowl, combine granulated erythritol, vanilla extract, and 1/4 cup of whipping cream. Beat until soft peaks form. Gradually add the melted chocolate into this mixture while continuously beating.
3. In another separate large bowl, beat the egg whites along with the cream of tartar until firm peaks are formed. Gently fold the beaten egg whites into the chocolate mixture.
4. In a final step, whisk 1 1/2 cups whipping cream in a separate bowl until soft peaks form and gently fold this into the chocolate egg white mixture as well.
5. Spoon the mousse into individual serving glasses or cups, smoothing the surface for an elegant finish. Refrigerate for at least two hours or overnight for optimal texture.

Chef’s Insight

Ensure all bowls and utensils are completely dry before beating egg whites for best results.

Notes

The Silken Chocolate Mousse Cups are ideal for those following a low-carb, keto lifestyle.