A crazy good chocolate mousse!It contains hardly any sugar and is entirely according to LCHF. A great start to the new year and possible New Year's promises… The rich taste of chocolate, fluffy like a pink cloud on a winter sky combined with luxurious raspberries and crispy hazelnuts.
Choose chocolate according to how brave you and your taste buds are (including your guests). I usually take 85-90% dark chocolate when I make the mousse myself but keep in mind that it will be bitter. Something that I appreciate very much, but it takes some getting used to. In which case, the higher the percentage of chocolate, the less sugar…
The recipe below is enough for 4 people, but if the mousse is made with 90% chocolate, you will probably have enough for six servings instead. You tend to eat less when it is less sweet.
2 egg yolks
1/2 teaspoon vanilla powder
3 dl whipped cream
2. Whip the cream airy and fluffy, it should rather be too loose than the other way around! Add the vanilla powder to the cream and mix gently.
3. Separate the eggs and whisk the egg yolks with a fork in a separate bowl. Keep the egg white for a later date well covered in the refrigerator.
4. Turn the egg yolks into the chocolate with a spatula. If the chocolate is too hot, the egg yolks will coagulate too quickly and you will then get lumps in the mousse. If this happens, add a small amount of cold, whipped cream to the mixture and mix it with a spatula until the batter is smooth again
. 5. Using a spatula, add the remaining whipped cream to the chocolate.
6. When everything is mixed, divide the mousse into small bowls and plastic them well. Set in the fridge for at least 2 hours.
7. Click a little whipped cream on top and decorate with fresh raspberries when serving. Dry roasted and chopped hazelnuts will also be a very good extra decoration if the desire should fall on.
Choose chocolate according to how brave you and your taste buds are (including your guests). I usually take 85-90% dark chocolate when I make the mousse myself but keep in mind that it will be bitter. Something that I appreciate very much, but it takes some getting used to. In which case, the higher the percentage of chocolate, the less sugar…
The recipe below is enough for 4 people, but if the mousse is made with 90% chocolate, you will probably have enough for six servings instead. You tend to eat less when it is less sweet.
Ingredients
100 grams of dark chocolate (70-90%, you decide)2 egg yolks
1/2 teaspoon vanilla powder
3 dl whipped cream
Decoration: fresh raspberries, whipped cream and roasted, chopped hazelnuts.
Let's get started!
1. Melt the chocolate in a water bath. Let it cool while whipping the cream.2. Whip the cream airy and fluffy, it should rather be too loose than the other way around! Add the vanilla powder to the cream and mix gently.
3. Separate the eggs and whisk the egg yolks with a fork in a separate bowl. Keep the egg white for a later date well covered in the refrigerator.
4. Turn the egg yolks into the chocolate with a spatula. If the chocolate is too hot, the egg yolks will coagulate too quickly and you will then get lumps in the mousse. If this happens, add a small amount of cold, whipped cream to the mixture and mix it with a spatula until the batter is smooth again
. 5. Using a spatula, add the remaining whipped cream to the chocolate.
6. When everything is mixed, divide the mousse into small bowls and plastic them well. Set in the fridge for at least 2 hours.
7. Click a little whipped cream on top and decorate with fresh raspberries when serving. Dry roasted and chopped hazelnuts will also be a very good extra decoration if the desire should fall on.
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