The keto chocolate mousse is one of the delicious recipes that give all the chocolate flavor as well as a soft texture. The processes of making this delicious fudge from scratch can be quite tricky at times but with this step by step guide, you will not go wrong.
Ingredients
Butter: A little bit of butter is required here to assist the chocolate to melt and Proper blending of the chocolate to the other ingredients.
Unsweetened Chocolate: It has no additional sugars; therefore, this is the ideal chocolate to consume if you are on ketogenic diets.
Eggs: For easier cracking it is recommended that the eggs are cracked when still cold.
Sweeteners: The mousse needs to be sweet yet the carbs should not be included in it, for this reason, allulose and Swerve Confectioners have been employed.
Cream of Tartar: This does the following: It stabilizes the egg whites that enables them to fold to stiff peaks.
Heavy Whipping Cream: Because in order to acquire that light and airy mousse texture it is needed.
Since I want to make a light and airy mousse, the following is necessary.
Pantry Staples: To add some additional flavor, vanilla extract and a bit of salt are added to the recipe.
How To Make
Melting the Chocolate: First, the chocolate and butter have to be melted in a small saucepan and for this you have to warm it up. Mix it properly and then take it off from the flame to cool it down to the room temperature.
Incorporating the Yolks: Following this, merge in the egg yolks after the chocolate had semi cooled down. It will thicken up and at this point the chocolate may seize which is quite usual. For even more richness, two tbsp of hot coffee or water can be added to it as well whisk the creamer before serving. The liquid is then slowly added in small amounts of not more than one tablespoon at a time to get a smooth chocolate. Set this aside.
Beating the Egg Whites: In a big bowl, beat the egg whites, allulose, cream of tartar, and the pinch of salt and after getting a stiff peak.
Whipping the Cream: For the second bowl, which is the whipped cream, you have to whip the heavy cream with the powdered sweetener and vanilla extract until it becomes very stiff.
Combining the Mixtures: Add one large spoon and stir the chocolate mixture to make it smooth, this spoon contains beaten egg whites. Then it is again required to fold the chocolate mixture back to the remaining egg whites and mix it properly. Finally, mix the whipped cream into the smooth lightly and ensure that it is folded until the end so as not to have any marks on the cream.
Chilling the Mousse: Pour the mousse into 8 dishes; place in a refrigerator for a least 2 hours until firm.
Expert Tips
Egg Separation: The yolk should not even be mixed with whites at all since the least drop will affect the whites from being whipped.
Smoothing Chocolate: It will first start to coagulate when the yolks are combined in but will emulsify again when the warm liquid is added.
Folding Technique: Cut one large silicon spatula to blend both mixture I and mixture II to blend both of them together. Lift the parchment paper up from the bottom of the bowl and fold it over the batter, turn the bowl as you fold until egg whites are mixed completely but do not over fold it.
Sweetener Choices: For the sweetener a suggestion is allulose and Swerve Confectioners suggested because it gives the mousse a light texture but any keto sweetener can be used.
Frequently Asked Questions
As for keto chocolate mousse, what is the calorie or rather carb content?
For instance, when having a serving of this keto chocolate mousse, one will be taking 3g net carbs. This one has a total of 9g of carbohydrates in it and of this 1g is dietary fibres. This provided 8g of fiber meaning that the total is 2 It is therefore agreement that the recommended health dietary nutritional can increase a person’s fiber intake and thereby improve on their health. Expanding on the nutrition facts of this product, the carb count for the half cup serving size is 1 gram net carb.
One more question, is it possible to prepare this mousse in advance?
Yes, it is better to make the mousse ahead of time and then chill it within the fridge till the time of serving. It just has to be well protected.
Yes, using raw eggs in the mousse might be perfect but it has some problems with the consumption of raw eggs.
While raw eggs can pose certain health hazards in most of the conventional mousse recipes, as long as latest fresh high quality eggs were used, or in case the food item was refrigerated for some time, majority of these risks could be eliminated. If concerned, one may use pasteurized eggs for cooking.
It safe to use raw eggs in mousse?
The fact that traditional mousse recipes contain raw eggs increases the risks; nevertheless, obtaining high-quality eggs and refrigerating them minimizes the risks. If so concerned, one can use pasteurized eggs since they have been processed in such a way that they cannot contain salmonella bacteria.
Can I freeze the mousse?
Yes, you can freeze the mousse, after making sure that you have followed the right procedures. Cut the into portions and then cover them tightly. Refrigerate and use within three months, but preferably consume it fresh as a freezer meal.
Keto Chocolate Mousse
Treat yourself to this thick, classic French keto chocolate mousse that is as sweet as it is low in sugar.
Ingredients
- 3 oz unsweetened chocolate, chopped
- 2 tbsp unsalted butter
- 4 large eggs, separated and at room temperature
- 4-6 tbsp hot coffee or water
- ⅓ cup allulose (or Swerve Confectioners)
- ¼ cup Swerve Confectioners
- ⅛ tsp cream of tartar
- ⅛ tsp salt
- ¾ cup heavy cream
- ½ tsp vanilla extract
Directions
- Melt the Chocolate: In a small saucepan combine the chocolate and butter and heat on low until it has melted and combined. Let it cool for a few minutes and then make it luke warm.
- Incorporate Yolks: After chocolate has cooled, this should be folded in the egg yolks. It will start to thicken and when it does that one can say that it has seized. Stir in 2 tablespoons of hot coffee or water and whip the mixture thoroughly. Gradually keep on adding liquid one tablespoon at a time until the mixture is smooth. Set aside.
- Beat Egg Whites: Whisk the egg whites with the sweeteners, cream of tartar and the salt in a large bowl until the egg whites form stiff peaks.
- Whip the Cream: On another bowl, whip the heavy cream with the vanilla extract until the cream is stiff.
- Combine Mixtures: After that, add a generous amount of egg whites to the chocolate mixture to make it softer. Gently fold the chocolate mixture into the egg whites while making sure it is well incorporate into the egg whites mixture. Stir in the whipped cream by folding the mixture until there is no trace of the white coloring.
- Chill the Mousse: Spoon the mousse into eight dishes and chill for at least 2 hours, until firm.
Notes
- Refrigeration: Transfer the mousse to the refrigerator and it is best consumed within three days because of the raw egg content.
- Freezing: To store for a longer time, portion the mousse into containers and freeze for up to three months. It is best to heat it up and then keep in the refrigerator and serve it thawed.
Nutrition Facts
- Calories:210kcal
- Carbohydrates:3.9g
- Protein:5.2g
- Fat:18g
- Fiber:1.8g
