Low Carb (1g) Chocolate Mousse
 Chocolate Mousse Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 135.3
- Total Fat: 13.7 g
- Cholesterol: 15.5 mg
- Sodium: 51.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 2.9 g
- Protein: 4.7 g
View full nutritional breakdown of Low Carb (1g) Chocolate Mousse calories by ingredient
Introduction
This recipe is low carb and lower in fat than most recipes because it uses the traditional (raw) egg whites instead of heavy cream. The result is rich, fluffy, restaurant quality chocolate mousse. This recipe is low carb and lower in fat than most recipes because it uses the traditional (raw) egg whites instead of heavy cream. The result is rich, fluffy, restaurant quality chocolate mousse.Number of Servings: 4
Ingredients
-
2 oz unsweetened baking chocolate bar - I use Dagoba.
1/4 cup Coffee
1/4 cup Unsweetened almond milk
2 Tbsp Butter
1/2 tsp Steviaclear liquid drops
1/4 tsp Vanilla extract
2 egg whites
Tips
Dagoba is the lowest carb chocolate i have been able to find on the market - net 2 carbs per oz / square! The only ingredient is organic cacao beans. The chocolate brings 80-90% of the flavor to this recipe. Better Chocolate = better mousse.
1/2 t stevia clear drops is roughly equal to 1/2 c table sugar so you can use another sweetener, if desired. I avoid the powdered sweeteners because they are mixed with dextrose, maltodexterin, etc - these are SUGARS!!!
Directions
1. add chocolate into a food processor and chop until fine
2. combine coffee, almond milk, butter, stevia and vanilla and microwave on high 1 minute or until boiling
3. add hot mixture to chocolate and process until blended - scrape sides of bowl to make sure all of the chocolate is blended
4. beat egg whites with mixer on high in a separate medium mixing bowl until it holds peaks - approx 1 min
5. fold chocolate mix into egg white with a spatula until egg white clumps are gone
6. pour into 4 ramekins / cups and chill until set (1 hour)
Serving Size: 4 servings
2. combine coffee, almond milk, butter, stevia and vanilla and microwave on high 1 minute or until boiling
3. add hot mixture to chocolate and process until blended - scrape sides of bowl to make sure all of the chocolate is blended
4. beat egg whites with mixer on high in a separate medium mixing bowl until it holds peaks - approx 1 min
5. fold chocolate mix into egg white with a spatula until egg white clumps are gone
6. pour into 4 ramekins / cups and chill until set (1 hour)
Serving Size: 4 servings