As not everyone likes coffee, as a follow up to our recent cappuccino mousse by Carrie Brown we have modified slightly for the chocolate mousse lovers using Avalanche Sugar Free Drinking Chocolate
Prep time: 10 mins
Chilling time: 4 hours
Total time: 4 hours 10 mins
Serves: 6
Ingredients
- ¼ cup Cold Water
- 1½ tsp Gelatin
- ¼ cup Hot Water
- 1 tbsp Avalanche Sugar Free Drinking Chocolate
- ¼ cup + 2 tbsp Erythritol
- ¼ tsp Pink Himalayan Salt
- 110 gm Cream Cheese, softened (leave out of fridge overnight preferably)
- 1 cup Thickened or Double Cream
What You Do
- Pour the cold water in a small dish or cup and gently sprinkle the gelatin powder evenly over the surface. Leave to stand for 5 minutes.
- Pour the hot water into a small pan, add Avalanche, sweetener, sea salt, and stir well over low heat until completely dissolved. Turn the heat off.
- Add the soaked gelatin to the mixture in the pan and stir well until completely dissolved. Leave to cool.
- Put the softened cream cheese into a large bowl and beat well or use a hand mixer until it is very soft. You can also do this in a stand mixer.
- Add the cooled chocolate mixture to the cream cheese a little at a time and beat well between each addition, until you have incorporated all the coffee mixture and cream cheese together.
- In a separate bowl, whip the heavy cream until you have stiff peaks, but stop before it turns to butter. For once, we don’t want butter.
- Add the whipped cream to the coffee cheese mixture and lightly and carefully fold the two together until they are completely mixed. If you are too heavy-handed you’ll knock some of the air out of the cream and your mousse will be less light and fluffy.
- Spoon the mousse into dishes or storage containers as required. You may eat the scrapings from the bowl and whisk, but do not sit there and eat the whole lot. I say this because I know you will want to.
- Cover and put in the fridge for at least 4 hours.
- Enjoy
Nutrition (approx calculations)
Calories: 211 cal | Net Carbs 3 g | Protein: 3 g | Fat: 21 g | Fiber: 0 g | Sugar: 2 g
Based on Carrie Brown’s Cappuccino Mousse recipe