This (genuinely moment!) keto chocolate mousse is a perfect no-prepare low carb treat to prepare all year. Serve it extra chilled for refreshing summer days, and prop it up all year as a wonderful and ameliorating chocolate treat.
It's additionally one of those not-fastidious at-all plans, which adjusts effectively do your dietary needs. Be the sugars, chocolate or 'creams', this formula is evidence that basic plans can in reality be veeery great.
Gracious, and my most loved is to complete a 'salted chocolate' form and topping it with flaky ocean salt. Be that as it may, including some orange pizzazz (or concentrate) is magnificent as well!
There's really no science to this low carb chocolate mousse as you won't make an egg custard. Rather, you'll blossom the cocoa in hot coconut milk alongside the sugar, enable it to cool and in this manner crease in some whipped cream (coconut, substantial or harsh all do some amazing things!).
- 1/3 cup full fat coconut milk *
- 2-4 tablespoons allulose or sweetener of choice, to taste**
- 1-3 tablespoons cocoa powder use the smaller amount for milk chocolate and the larger for dark (I use 3!)
- pinch espresso powder or instant coffee, optional
- pinch kosher salt up to 1/8-1/4 tsp for a 'salted' version (my favorite!)
- 2/3 cup heavy whipping cream or coconut cream**
- TO GARNISH
- soft whipped cream
- flakey sea salt optional
INSTRUCTIONS
- Heat up coconut milk and sweetener of choice until it just begins to simmer. Mix it up very well with the cocoa, espresso and salt in a small bowl and allow to cool completely (you can do a water bath to speed up the process!).
- Add heavy whipping cream (or chilled coconut cream) to a chilled bowl and whip until relatively stiff peaks form. Blend in the cooled chocolate mixture.
- Transfer to a serving glass and enjoy right away. Or hold your horses and
Read more our recipe Mini Pavlova Recipe #desserts #cakerecipe #chocolate #fingerfood #easy
0 Comments