Dark Chocolate Mousse (1 serving = 125ml)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 182.2
- Total Fat: 13.9 g
- Cholesterol: 91.6 mg
- Sodium: 45.7 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.6 g
- Protein: 5.3 g
View full nutritional breakdown of Dark Chocolate Mousse (1 serving = 125ml) calories by ingredient
Introduction
Creamy, rich, decadent, and light! Creamy, rich, decadent, and light!Number of Servings: 8
Ingredients
-
1 cup Milk, 1%
120 g PC 70% Chocolate
2 ml Vanilla extract
3 large Eggs
125 ml Heavy Whipping Cream
2 packets Stevia (zero Calorie sweetener)
pinch of salt
Tips
May also be prepared using Coconut cream in place of whipping cream.
Directions
Chop chocolate. Place in top of double boiler. Add milk. Over, not in boiling water, heat milk and chocolate until chocolate has melted. Whisk together to incorporate.
Separate eggs. Set egg whites aside in refrigerator until ready to use.
Pour 1/4 cup heated milk into egg yolks, stirring with a whisk. Whisk egg yolk mixture back into milk, add vanilla and salt. Continue to cook and whisk until the custard begins to thicken.
Remove top of double boiler and set pan in cold water, stirring custard to cool and let steam escape. Chill in refrigerator 2 hours.
Whip egg whites with stevia until stiff peaks form. Set aside.
Whip cream to stiff peaks.
Gently fold whipped cream into chocolate custard. Fold egg whites into mixture. Continue to stir until no lumps of egg whites are present.
Divide into 8 ramekins or mason jars and set in refrigerator until ready to serve.
Serve with berries.
Serving Size: Makes 4 cups, 8 x 125 ml serving
Separate eggs. Set egg whites aside in refrigerator until ready to use.
Pour 1/4 cup heated milk into egg yolks, stirring with a whisk. Whisk egg yolk mixture back into milk, add vanilla and salt. Continue to cook and whisk until the custard begins to thicken.
Remove top of double boiler and set pan in cold water, stirring custard to cool and let steam escape. Chill in refrigerator 2 hours.
Whip egg whites with stevia until stiff peaks form. Set aside.
Whip cream to stiff peaks.
Gently fold whipped cream into chocolate custard. Fold egg whites into mixture. Continue to stir until no lumps of egg whites are present.
Divide into 8 ramekins or mason jars and set in refrigerator until ready to serve.
Serve with berries.
Serving Size: Makes 4 cups, 8 x 125 ml serving