Low Carb Chocolate Mousse Recipe Sugar Free Food

LOW CARB CHOCOLATE MOUSSE RECIPE (SUGAR FREE)

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.

QUICK KETO CHOCOLATE MOUSSE

Steps:

• Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated. Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.

KETO CHOCOLATE MOUSSE

Steps:

• In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Stir together sweetener and cocoa in medium bowl. Then add whipping cream and vanilla.
• Beat on medium speed of electric mixer, scraping bottom of bowl occasionally if needed, until mixture is thickened. Pour in gelatin mixture and beat until well blended.
• Spoon into serving dishes and refrigerate for at least 2 hours before serving.

SUGAR-FREE CHOCOLATE MOUSSE

Steps:

• Gather the ingredients.
• Chill a medium-sized mixing bowl in the refrigerator.
• Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let it stand for 1 minute.
• Add boiling water and stir the mixture until the gelatin is dissolved. Set that bowl aside.
• Combine Splenda, cocoa powder, salt , whipping cream, and vanilla extract in the chilled bowl until roughly mixed together. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not overbeat to avoid ending up with butter.
• Beat in the gelatin mixture until it is combined. Again, take care not to overbeat to maintain the texture.
• Spoon the mousse into a decorative dessert dishes or martini glasses and chill for 1 to 2 hours before serving.
• Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.

CHOCOLATE MOUSSE - LOW CARB

Steps:

• Whip the cream with electric mixer.
• Add Equal one packet at a time.
• Add vanilla and cocoa powder, and beat until almost stiff.
• Scrape down and mix again.
• Place in serving dishes, cover, and refrigerate for at least 1/2 hour.
• Serve within 4 hours of preparation.

LOW CARB WHITE CHOCOLATE MOUSSE

Steps:

• Empty pudding packet in medium bowl.
• Pour whipping cream over, beat with electric mixer until smooth, 2-3 minutes.
• Add softened cream cheese, beat again until smooth and creamy.
• Add your choice chopped nuts as a garnish, if desired.

LOW CARB CHOCOLATE "MOUSSE"

Steps:

• Process cheeses and cream with hand mixer for 1-2 minutes, until smooth.
• Add splenda, cocoa, vanilla, chocolate syrup, and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 dessert cups and garnish with nuts.
• *could add 2 tablespoons peanut butter for variation.
• *could make super mousse-y by whipping half the cream separately and folding it inches.