Whispers of Winter – Keto German Dessert

Allergens

Eggs, Nutmeg

Ingredients

• 6 oz unsweetened baking chocolate, finely chopped 1/2 cup heavy cream 4 large eggs, separated 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves A pinch of sea salt 1/4 cup granulated erythritol or your preferred keto sweetener Fresh raspberries and mint leaves, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease six 6 ounce ramekins with butter and place them on a baking sheet.
2. In a double boiler, gently melt the chocolate and heavy cream together. Stir occasionally until smooth. Remove from heat and let it cool slightly.
3. In a large bowl, whisk egg yolks, cinnamon, nutmeg, cloves, and a pinch of salt until well combined. Gradually mix in the slightly cooled chocolate mixture.
4. In another bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold into the chocolate mixture, about a third at a time.
5. Carefully spoon the mousse into the prepared ramekins and smooth the tops. Bake for 18 20 minutes, or until the edges are set but the centers still jiggle slightly.
6. Remove from the oven and let them cool completely on a wire rack. Cover and refrigerate at least 4 hours, or overnight for best results.
7. Before serving, sprinkle the top of each mousse with granulated erythritol to create a snowy effect. Garnish with fresh raspberries and mint leaves.

Chef’s Insight

To achieve the perfect texture for this keto-friendly dessert, it is crucial to separate the eggs and beat the egg whites separately before folding them into the chocolate mixture.

Notes

This recipe can be prepared up to 24 hours in advance.