Ingredients:
- 4 oz unsweetened chocolate, broken up
- 2 Tablespoons unsweetened cocoa powder
- 1 cup powdered erythritol (could use xylitol)
- ½ cup sugar substitute, or more to taste (liquid preferred)
- 1 Tablespoon rum, brandy, or use flavoring (see below)
- 1 teaspoon espresso powder (or see below)
- 1 pinch salt
- 1 ½ cup heavy cream
- 1 teaspoon vanilla
Preparation:
Notes: Different brands of chocolate have different densities. If you use a super-dense chocolate such as Scharfenberger, add an extra 2 tablespoons of water. I used Ghirardelli unsweetened chocolate when developing the recipe.
Many traditional mousse recipes have some dark rum or brandy in them. Sugar-free syrups such as Da Vinci can be substituted (I like the hazelnut), or other flavorings, adding water to make one tablespoon.
If you don't have espresso powder, you can either use instant coffee, or substitute 2 tablespoons of brewed espresso or 3 tablespoons coffee for the same amount of water in the recipe.
1) In a large bowl, cover the chocolate with boiling water.
2) Pour the water off the chocolate (you don't have to get every last bit), saving ¼ cup aside. Stir the gelatin powder into the warm water until dissolved. Add rum or flavoring and liquid sweetener, if used, to water.
Whisk cocoa, salt, and espresso powder into the chocolate, followed by the liquids.
3) In a separate bowl, whip cream with a couple of drops of sweetener (or a small amount of powdered), and the vanilla, until soft peaks form. (How to Make Homemade Whipped Cream) Mix about a third of the whipped cream into the chocolate mixture to lighten it. Fold the rest in, half at a time.
4) Spoon into individual glasses, cups, or bowls, cover, and chill at least an hour before serving.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 3 grams protein, and 232 calories.
