LOW CARB CHOCOLATE MOUSSE RECIPE (SUGAR FREE)
A decadently creamy low carb chocolate mousse with only 3 ingredients. Perfect for sugar free and keto diets.
Provided by Katrin Nürnberger
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- Melt the chocolate in the microwave or in a non-stick pot over a low heat.
- While the chocolate cools a bit, separate the eggs and whisk the egg whites until stiff peaks form.
- Stir the egg yolks and fibre syrup into the chocolate, then fold in the stiff egg whites.
- Spoon the mixture into 6 serving glasses and chill in the fridge until set.
- Serve with a dollop of whipped cream.
Nutrition Facts : Calories 255 kcal, Carbohydrate 14.8 g, Protein 9.8 g, Fat 18.7 g, SaturatedFat 10.2 g, Cholesterol 163 mg, Sodium 62 mg, Fiber 11.7 g, Sugar 1 g, UnsaturatedFat 2.5 g, ServingSize 1 serving
THE BEST SUGAR FREE CHOCOLATE MOUSSE
This really delicious and easy to make recipe for The Best Sugar Free Chocolate Mousse is made without adding eggs and is also gluten free.
Provided by SFD
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Start by preparing the gelatin. In a medium mixing bowl mix together the unflavored gelatin and the cold water. This will need to sit for a minute or so before moving on to the next step. Add the boiling water to bowl and stir until the gelatin has dissolved.
- Next, in another In a mixing bowl whisk together (you can use a fork) the sugar alternative and the unsweetened cocoa. Use a mixer to beat in the whipped cream (or Greek Yogurt) and the vanilla extract with the cocoa powder and the sugar alternative. Then beat in the gelatin from the first bowl. When the ingredients are well blended you can transfer it to individual bowls and refrigerate before serving.
Nutrition Facts : Calories 27 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUGAR-FREE CHOCOLATE MOUSSE
I have not tried this recipe. I got this recipe from Switch Recipes. This recipe was posted by Frozen Peach. The slight bit of gelatin helps stablize the mousse so you can make it in advance.
Provided by internetnut
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preparation:.
- Chill a medium mixing bowl in the refrigerator.
- Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
- In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
- Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
- May be made a day in advance.
Nutrition Facts : Calories 234.9, Fat 23.5, SaturatedFat 14.6, Cholesterol 81.5, Sodium 99, Carbohydrate 7.6, Fiber 3.6, Sugar 0.4, Protein 3.8
DARK CHOCOLATE VELVET MOUSSE
Provided by Claire Thomas : Food Network
Categories dessert
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
- Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
- For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
- Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
- Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
- Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
- Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
- To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.
CHOCOLATE VELVET MOUSSE
This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.
Provided by P48422
Categories Dessert
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- NOTE: The flavor of this mousse depends entirely on the chocolate you use.
- Please use the highest quality chocolate you can.
- DO NOT use Bakers chocolate.
- Do not use chocolate chips.
- I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
- DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
- Stir until smooth.
- Whisk in the yolk and mix well.
- Set aside.
- Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
- Add the whites and whip until soft peaks form.
- Sprinkle in the sugar, beating on high until stiff, but not dry.
- Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
- Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
- Fold everything together gently until no streaks of white appear.
- Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
- Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
- Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
- This allows it to be formed into molds and terrines and be sliced or cut.
- It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
- I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
- The uses for this mousse are endless.
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