Ingredients:
- 1 cup heavy whipping cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or stevia (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional toppings: whipped cream, shaved dark chocolate, berries
Instructions:
- Chill Equipment:
- Place a mixing bowl and beaters or whisk attachment in the refrigerator for about 10-15 minutes to chill.
- Whip the Cream:
- Take the chilled mixing bowl and beaters/whisk attachment. Pour the heavy whipping cream into the bowl.
- Using a hand mixer or a stand mixer, whip the cream on medium-high speed until it thickens and forms soft peaks. Be cautious not to overwhip.
- Add Cocoa and Sweetener:
- Gently sift the unsweetened cocoa powder into the whipped cream to avoid lumps.
- Add the powdered erythritol or stevia, vanilla extract, and a pinch of salt.
- Fold and Mix:
- Using a spatula, carefully fold and mix the cocoa powder, sweetener, vanilla extract, and salt into the whipped cream. Ensure the mixture is smooth and well combined.
- Taste and Adjust:
- Taste the mousse and adjust the sweetness by adding more powdered sweetener if necessary.
- Chill and Set:
- Divide the chocolate mousse mixture into serving glasses or bowls.
- Cover each serving with plastic wrap or place a lid on top.
- Refrigerate the mousse for at least 2-3 hours to allow it to set and develop its flavors.
- Serve and Garnish:
- Once the mousse is set, you can top it with a dollop of whipped cream, some shaved dark chocolate, or a few fresh berries.
Enjoy your delightful and decadent Keto Chocolate Mousse! It’s a fantastic low-carb dessert option that satisfies your sweet tooth while adhering to a ketogenic diet…
