Banting Chocolate Mousse with Berries
You might have seen in the Chocolate Brownie recipe I've put up just how much I love Lindt 85% Cocoa chocolate (only 1.5g of carbs per square!). Well this recipe makes full use of my favourite treat.
If the news is to be believed the world is running out of chocolate at a rapid rate. Some people might say, "oh, well we better ration it then shouldn't we?". No, we should eat more of it while we can, especially the chocolate the sensible rationers won't be eating.
That'll show them.
300g Dark Chocolate (Anything over 70% will really do fine, the higher the better though!)
1/4 Cup Xylitol
1 Tbsp Cocoa Powder
300ml Whipping Cream
A Handful of Strawberries, Blueberries, Raspberries etc.
First melt the dark chocolate in a double boiler (place a bowl over a pot of simmering water which will gently heat the bowl using the steam) and stir the chocolate until melted.
Once it's melted and you've given it a good stir, set it aside briefly to cool a little bit.
Place the eggs and the xylitol into a large bowl and beat with an electric beater (or arm power if you're like me) until mixture is pale, thick and doubled in volume (roughly 5 minutes with electric beater).
Fold in the chocolate and the cocoa powder until all the elements are sufficiently combined.
In a separate bowl, whip the cream.
Use a decently large spoon to fold the cream into the chocolate mixture (it's important to do this carefully as you want to keep the mixture as light as possible).
Spoon into serving glasses/bowls/ramekins and chill in the fridge for at least 1 hour. Remove from fridge 15 minutes before serving, and serve with berries and cream for a delicious after dinner treat.