Chocolate Mousse - sugarless, dairy free
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
200 gram(s) No added sugar plain chocolate - "Carmit "25 gram(s) Margerine from coconut oil 6 large Egg, fresh, whole, raw i1.5 tsp Tasters Choice Instant Coffee (by GABAY29) 1 dash Salt (or cream of tartar)1 tbls powdered sweetner2 spoons Kahlua Note; I used kahlua in my recipe - but you can use brandy too Couldn't find any nutritional details for the liquor!
Melt the chocolate and water over steam. Meanwhile separate the eggs (best at room temperature). Beat the egg whites into stiff peaks, adding the salt or cream of tartar and the powered sweetner. (Original recipe called for 3 tablespoons of sugar!).
Add the instant coffee powder and margarine to the melting chocolate. Butter can of course be used instead of the coconut margarine.
When the chocolate has melted, mix the coffee and margarine around in the chocolate. Add the liquor to the egg yolks and mix together. Then add to the chocolate mixture, making sure that the eggs have cooled down beforehand, so that the yolks don't curdle.
Very gently fold the egg whites into the chocolate mixture. Once all the egg whites have been absorbed, the mousse is ready to be poured into serving dishes. I usually freeze until needed, but it can also be kept in the fridge for a few hours if eating on the same day.
Serving Size: Makes approx 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user RAZAYOTAIR.
Add the instant coffee powder and margarine to the melting chocolate. Butter can of course be used instead of the coconut margarine.
When the chocolate has melted, mix the coffee and margarine around in the chocolate. Add the liquor to the egg yolks and mix together. Then add to the chocolate mixture, making sure that the eggs have cooled down beforehand, so that the yolks don't curdle.
Very gently fold the egg whites into the chocolate mixture. Once all the egg whites have been absorbed, the mousse is ready to be poured into serving dishes. I usually freeze until needed, but it can also be kept in the fridge for a few hours if eating on the same day.
Serving Size: Makes approx 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user RAZAYOTAIR.
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 6.9 g
- Cholesterol: 69.8 mg
- Sodium: 37.6 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.0 g
- Protein: 3.0 g
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