Stevia Sugar Free Chocolate Mousse Food

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.

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.

STEVIA SUGAR FREE CHOCOLATE MOUSSE

Steps:

• In a small bow, sprinkle gelatin over cold water and let stand 5 minutes to soften.
• Add boiling water, stirring until gelatin is completely dissolved and mixture is clear. Cool slightly.
• In medium bowl, stir together stevia and cocoa. Add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended.
• Spoon into serving dishes and chill for at least 1/2 hour.

SUGAR-FREE CHOCOLATE MOUSSE

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.

NO SUGAR, NO FAT CHOCOLATE MOUSSE, 100 CALORIES PER SERVING

Steps:

• Preheat oven to 350 degrees.
• In one bowl, mix together dry pudding mix, unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk 2-3 minutes until pudding mixture thickens.
• In another bowl, beat egg whites till they start to become foamy. Add the cream of tartar, continue beating until whites "peak.".
• Fold together egg whites and puddig, pour mousse into 4 individual cups, and bake for 13 minutes.
• 100 calories per serving! Garnish with fruit & sugar-free fat-free whipped topping if desired.
• P.S. This recipe isn't only "guilt-free" (frequent misnomer) -- it's fantatstically good for you. Unsweetened cocoa can: hyper-boost your antioxidant levels; slow the aging process; prevent viruses (flu, common cold); lower your blood pressure; help prevent cancer, strokes, heart attacks & complications of diabetes; AND produce that endorphinny good feeling (relaxing artery walls, increasing a sense of optimism *like a mood altering drug*) that helps you stick to a diet, lose the weight which overwhelmingly causes those diseases.
• To your health!