Boozy Keto Chocolate Mousse Bowls


Step 1Prepare all the ingredients to make the chocolate bowls.

Step 2Blow up the water balloons to small bowl size.

Step 3Melt the dark chocolate in the microwave or over simmering water until smooth and runny. The chocolate has to reach room temperature or it will be too runny. You need to create a nice thick layer for the bowls to hold. If it's hot, it may explode the balloons and burn your hand!

Step 4Line a tray with baking paper and gently dip the balloons into the chocolate, allowing the excess to mostly run off before placing them on the tray. A bit of excess chocolate is okay, as this is what forms the “foot” of the bowl. If one dipping is not enough. let the chocolate covered balloons cool in the fridge and then dip again to create a thicker shell.

Step 5Continue until all the bowls are done and then refrigerate until set.

Step 6Pop the balloons and gently peel them out of the bowls. Return to the fridge while you make the mousse.

Step 7To make the mousse, place the remaining dark chocolate, cocoa powder and butter together in a bowl over a pot of simmering water and stir until melted and combined. Remove from heat and stir in whiskey.

Step 8In a separate bowl, whisk egg yolks and 2 tablespoons of the sweetener.

Step 9Place over the simmering water and whisk until thick and creamy with the sweetener fully dissolved.

Step 10Gently combine the egg yolks and the chocolate and sit to one side.

Step 11Whip the cream until softly whipped and fold through the chocolate mixture.

Step 12Beat the egg whites on high with the remaining sweetener until soft peaks form and then gently fold into the chocolate mixture. I like my mousse to be rich and velvety so I pour this mixture straight into the bowls to set.

Step 13Set in the fridge for a good half an hour.

Step 14Decorate with whipped cream. Use any leftover chocolate (from making bowls) to make curls or swirls and place on top before serving.
The bowls will start to soften over time, so eat them on the day that you make them, or within 24 hours at the longest. If you plan to serve these mousse bowls later, keep the mousse filling in a separate container in the fridge and pipe in the bowls just before serving.