2c heavy whipping cream 2-3 Lily's 70% extra dark bars 1/2c powdered erythritol (I'd try this amount first, maybe go to 2/3) 1tsp vanilla 4 eggs (pasteurized ideal for safety)
Whip the vanilla and cream to stiff peaks and set aside in refrigerator. Melt the chocolate in a double boiler, and let cool to room temperature Allow eggs to come to room temperature and beat 2 eggs + 2 yolks along with erythritol until frothy Once temperatures match between the chocolate and the eggs, mix those together Gently fold in the chocolate/egg mixture into the whipped cream until mouse has no white streaks. Refrigerate 3 hours and serve
Temperature is key with the mousse. If the chocolate is too hot you'll end up with little bits of cooked egg. If the eggs are too cold then you'll have little bits of chocolate when you want a smooth dessert. Powdering the erythritol is important as it doesn't dissolve as well as sugar.
This isn't a recipe I've directly tested but it's based on my experience making a traditional proper mousse. Patience is key, while fairly easy to make, a good mousse does take hours to be ready for serving.
19-22 carbs in the whole batch.
Submitted December 27, 2016 at 07:22PM by Fusorfodder http://ift.tt/2izZo1J ketorecipes
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