Low-Carb Chocolate Mousse
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 186.9
- Total Fat: 17.8 g
- Cholesterol: 87.0 mg
- Sodium: 49.2 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
View full nutritional breakdown of Low-Carb Chocolate Mousse calories by ingredient
Introduction
This mousse is such a rich, intense chocolate hit that you'll probably be satisfied with a small amount. It is a sugar-free version of a traditional chocolate mousse, which includes raw eggs. If you can't find pasteurized eggs or don't want to chance it, you can try this no-egg version, which is fluffier and not so much like a "real" silky mousse, but is still a chocolatey dessert. This mousse is such a rich, intense chocolate hit that you'll probably be satisfied with a small amount. It is a sugar-free version of a traditional chocolate mousse, which includes raw eggs. If you can't find pasteurized eggs or don't want to chance it, you can try this no-egg version, which is fluffier and not so much like a "real" silky mousse, but is still a chocolatey dessert.Number of Servings: 8
Ingredients
-
•6 oz unsweetened chocolate, broken up
•2 eggs
•2 Tablespoons cocoa powder (unsweetened)
•12 teaspoons Truvia
•1 pinch salt
•1 Tablespoon Amareto
•1 teaspoon Tasters Choice Coffee
•1 cup heavy cream
•1 teaspoon vanilla
Directions
Notes: This recipe was developed with Ghirardelli unsweetened chocolate.Different brands of chocolate have different densities. For more dense chocolate such as Scharfenberger, add an extra 2 Tablespoons of water.
Substitute Da Vinci hazelnut or other flavorings for Amareto, adding water to make one tablespoon.
You'll need three bowls for this recipe.
1) In a large bowl, cover the chocolate with boiling water.
2) Separate the eggs, putting the yolks in a smaller bowl, and the whites in a bowl to be used with a mixer.
3) Whisk the yolks, 3 teaspoons of Truvia, powdered sweetener, and salt until smooth and a light lemon color.
4) Pour the water off the chocolate (you don't have to get every last bit), saving half a cup aside. Add Amareto and 8 teaspoons of Truvia to water. Whisk cocoa and espresso powder into the chocolate, followed by the liquids, followed by the egg yolk mixture.
5) Whisk or beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.
6) In same mixer bowl*, whip cream with a couple of 1 teaspoon Truvia, and the vanilla, until soft peaks form. Fold into the chocolate mixture, half at a time.
7) Spoon into individual glasses, cups, or bowls. Cover, and chill at least an hour before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user TURCOTTEP.
Substitute Da Vinci hazelnut or other flavorings for Amareto, adding water to make one tablespoon.
You'll need three bowls for this recipe.
1) In a large bowl, cover the chocolate with boiling water.
2) Separate the eggs, putting the yolks in a smaller bowl, and the whites in a bowl to be used with a mixer.
3) Whisk the yolks, 3 teaspoons of Truvia, powdered sweetener, and salt until smooth and a light lemon color.
4) Pour the water off the chocolate (you don't have to get every last bit), saving half a cup aside. Add Amareto and 8 teaspoons of Truvia to water. Whisk cocoa and espresso powder into the chocolate, followed by the liquids, followed by the egg yolk mixture.
5) Whisk or beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.
6) In same mixer bowl*, whip cream with a couple of 1 teaspoon Truvia, and the vanilla, until soft peaks form. Fold into the chocolate mixture, half at a time.
7) Spoon into individual glasses, cups, or bowls. Cover, and chill at least an hour before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user TURCOTTEP.