White Chocolate Mousse With Berries Keto Food

WHITE CHOCOLATE MOUSSE WITH BERRIES KETO

Steps:

• Add strawberries and blackberries to a medium bowl and sprinkle with 2 tbsp Swerve Confectioners. Mix to evenly coat the berries. Cover bowl and set aside while making the mousse.
• Add heavy whipping cream to a medium bowl and beat until the cream begins to thicken. Then, sprinkle 1 tbsp Swerve evenly on top of the cream and continue to beat until stiff peaks form.
• In another medium bowl, beat the softened cream cheese until it is light and fluffy.
• Place the white chocolate chips in a microwave-safe container (I use a microwave-safe glass measuring cup) and microwave for 15 seconds on high. Remove, stir the chips to distribute the heat, and then microwave again for 10-15 seconds. Stir again until chips are fully melted. (Don't overcook the chips; they should finish melting as you stir them.)
• Add the melted chocolate chips to the cream cheese mixture and beat until smooth. Then, fold in the whipped cream.
• Serve in four small individual serving dishes layered with half of the berries, then mousse, then the other half of the berries. (Optionally, you can reserve a small amount of the mousse so you can have a final dollop of mousse on top of each dish.) Each serving should have just over ¼ cup mousse and ½ cup berries.

KETO CHOCOLATE MOUSSE

Steps:

• Pour heavy cream into a large bowl and beat with an electric mixer until slightly thickened.
• To the thickened cream, add powdered sweetener, cocoa powder, vanilla and salt. Continue beating until stiff peaks form.

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

CHOCOLATE MOUSSE WITH BERRIES

Steps:

• Whip the cream until stiff. Set aside.
• In another bowl, add half of the sugar to the egg yolks and whisk until pale and creamy.
• Melt the chocolate with the butter in a double boiler (au bain-marie).
• In another bowl, whisk the egg whites with the rest of the sugar until very stiff. (Make sure you clean and dry your whisk before you start with the egg whites).
• Fold the chocolate into the egg yolk mixture, then fold the cream into it. Then carefully fold the egg white mixture into it, in three times. You should never stir or the mousse will lose all of it's airiness!
• Turn the mousse into little glasses and let it cool in the refrigerator for three hours.
• When ready to serve, top it up with some whipped cream, berries and chocolate shavings.

WHITE CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.

CHOCOLATE & BERRY MOUSSE POTS

Steps:

• Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
• Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
• Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.

WHITE CHOCOLATE MOUSSE WITH BERRIES

Steps:

• Mix berries with powdered sugar and Creme de Cassis. Let stand while you prepare the rest of the dessert.
• Bring 1 cup of heavy whipping cream to a boil.
• Turn off heat, and add white chocolate to cream. Carefully stir until chocolate is completely melted.
• When chocolate-cream mixture cools to room temperature, add egg yolks and beat briskly.
• Whip the remaining 2 cups of cream, and fold into chocolate mixture.
• Dip the Lady Fingers in the lukewarm coffee.
• Prepare the dessert cups: place a layer of soaked lady fingers.
• Spoon on top a layer of mixed berries. Use only the berries, without the accumulated liquid. Save the liquid for later.
• Top with a layer of white chocolate mousse.
• Refrigerate for at least 4-5 hours.
• Just before serving, drizzle on top a little of the berry mixture liquid.

LOW CARB WHITE CHOCOLATE MOUSSE

Steps:

• Begin whipping heavy cream in a chilled bowl with chilled beaters.
• When cream begins to form peaks, add in the pudding mix.
• Beat until the consistency thickened and serve.

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.

WHITE CHOCOLATE MOUSSE

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

WHITE CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat whipping cream until soft peaks form.
• Gradually add sugar, beating until stiff peaks form; set aside.
• In a mixing bowl, beat cream cheese until fluffy.
• Add chocolate and beat until smooth.
• Fold in whipped cream.
• In parfait glasses, alternate layers of mousse and berries, ending with mousse.
• Garnish with additional berries if desired.
• Refrigerate up to 3 hours before ready to serve.