Follow us 148.4k
You guys know how I feel about chocolate by now, surely? I mean, it’s practically the perfect food group. That’s my story and I’m sticking to it.
Using olive oil instead of cream in this mousse makes it rich and silky and so decadent. You’ll be surprised at how such a simple change can create a completely different keto dessert that is also dairy-free.
Perfect for a low-carb dinner party, or any Wednesday. Enjoy!
Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.
Note: You can also use 85% dark chocolate (minimum) or sugar-free chocolate such as Lily's or make your own sugar-free chocolate.
Hands-on Overall
Nutritional values (per serving)
Net carbs4 grams
Protein6.7 grams
Fat29.3 grams
Calories298 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs5.6 gramsFiber1.7 gramsSugars2.2 gramsSaturated fat10.2 gramsSodium243 mg(11% RDA)Magnesium62 mg(16% RDA)Potassium243 mg(12% EMR)
Ingredients (makes 6 servings)
Instructions
- Break the chocolate into pieces.
- Place the chocolate in a bowl over a pan of simmering water until smooth.
- Slowly add the olive oil, in a drizzle, whisking the whole time. Once the oil is combined, set the chocolate mixture aside to cool. Note that if you add the oil all at once, it will separate and refuse to come together. I tell you this from experience.
- Place the egg yolks in a small mixer bowl and beat them until pale and creamy.
- Place the egg whites into a larger bowl and whisk them until soft peaks form, then add the vanilla powder and then the Swerve in small amounts, whisking well in between additions.
- Fold the chocolate mixture through the egg yolks gently. Take the chocolate and yolk mixture and fold it very gently through the egg whites.
- Spoon the mousse into serving glasses. This makes six servings, but I only had four pretty glasses, so the other two servings were in different glasses.
Now, if you needed to, you could eat this straight away. It is thick enough to eat with a spoon at this point, but I recommend placing it in the fridge for two hours to firm it up even further.
- Store in the refrigerator for up to five days. The outside of the mousse will discolour slightly if exposed to the air in the fridge, so try to cover them with cling wrap.
Ingredient nutritional breakdown (per serving)
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
