Janet's Chocolate Mousse
My number one go-to dessert to make for friends.
My mother in law, Janet very sweetly made this for me when I was visiting her. She knew I was avoiding sugar and there is no added sugar in this mousse. The only sugar is in the chocolate you choose to use, the higher the % cacao butter, the lower the sugar.
My favourite is the Lindt Excellence range because it is not made in a factory containing gluten (this may depend on which country you are in so please check), it has no soy or sunflower lecithins, the ingredients list is short, and I can recognise all of them. Also, it is very affordable.
I will give you two versions of the mousse; The first a more kid-friendly version using 70 – 85% cocoa butter and version two for a more advanced dark chocolate lover using 90-100% cocoa butter. This is also better for keeping carbs low. You can add a low carb sweetener (xylitol, erythritol & monk fruit) here depending on your own taste preference.
I prefer to make just before guests arrive and serve at room temperature so the mousse is gooey and melts in your mouth, You can keep in the fridge too if you like.
A dash of alcohol is a nice kick if you are serving to adults but omit if serving to kids.
Serve with whipped cream and fresh berries.
INGREDIENTS
VERSION ONE
120g dark chocolate 70 – 85%
4 eggs
1 tablespoon vodka - optional (omit if serving to kids)
VERSION TWO
120g dark chocolate 90 – 100 %
4 eggs
2 tablespoon xylitol (optional)
1 tablespoon vodka - optional (omit if serving to kids)
METHOD
Break the chocolate up and place in a heat-proof bowl.
Bring about an inch of water to a simmer in a saucepan.
Set the -heat-proof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens, remove the bowl from heat as soon as its melted to avoid over heating and the fat separating, allow to cool so you don’t scramble the egg yolks when you combine.
Separate the egg into two bowls.
Whisk egg whites till stiff.
Gently mix the yolks and the melted chocolate.
Add the alcohol to the chocolate mixture if using.
Fold the stiff egg whites, a few spoonfuls at a time, into chocolate mixture until incorporated.
Pour evenly into the glasses you wish to serve the mousse in.
Keep at room temperature till you are ready to serve.
Serve with whipped cream and fresh berries (strawberries, raspberries, blueberries, and blackberries all work well).
NOTE: The carb count is not including cream and fruit or xylitol. Xylitol can be harmful to dogs so please don’t feed it to your four legged friends.
70% CHOCOLATE SERVES 6 / CALORIES 165 / PROTEIN 5.2g / CARBS 7.3g / FAT 11.6g
90% CHOCOLATE SERVES 6/ CALORIES 165 / PROTEIN 5.7g / CARBS 3.8g / FAT 14.1g
