Chocolate Mousse

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Here’s a simple, creamy smooth recipe for Chocolate Mousse. Because there is no added sugar in this recipe, the end result has none of the problems of a conventionally prepared mousse: ultra low-carb with 2 grams net carbs per serving, no sugar, and plenty of healthy fat. It provides the added benefits of cocoa flavonoids, such as reductions in blood pressure and cardiovascular risk, with none of the problems of milk chocolate and other junk forms of chocolate.

As written, this version is dairy-free. Substitute heavy cream for coconut milk if you include dairy in your diet. You can also top the mousse with whipped cream. I went heavy on the eggs to generate a smooth mouthfeel and light texture. (Use pasteurized eggs if you have reason to believe that salmonella exposure may be an issue in your area.)

Makes 4 servings

4 ounces unsweetened chocolate
1/4 cup Virtue Sweetener (or natural sweetener equivalent to 1 cup sugar)
4 tablespoons canned coconut milk
4 eggs, separated

In medium bowl, combine chocolate, sweetener, and coconut milk. In double-boiler setup or in microwave, melt chocolate and stir ingredients. If using microwave, heat in 20-25 second increments until melted, stirring between each heating. Mixture should be heated until all solids are melted and consistency is that of a thick liquid.

Whip eggs whites until stiff, then fold in yolks at low-speed. Pour in chocolate mixture slowly, also at low-speed, and mix until thoroughly combined.

Distribute mousse into 4 glasses or other containers. Refrigerate if not serving immediately.

The post Chocolate Mousse appeared first on Dr. William Davis.

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