low carb chocolate mousse.

Ingredients:

• 1 cup heavy cream
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered erythritol or stevia (adjust to taste)
• 1 teaspoon vanilla extract
• 2 ounces (about 55-60g) of dark chocolate (at least 70% cocoa), chopped (optional)
• Pinch of salt

Instructions:

1. Melt the Chocolate (optional): If you’re using dark chocolate, melt it in a microwave or on a stovetop using a double boiler. Stir until smooth and set aside to cool slightly.
2. Mix Cocoa and Sweetener: In a bowl, combine the unsweetened cocoa powder and powdered erythritol or stevia. Mix them well.
3. Whip the Cream: In a separate bowl, whip the heavy cream with a hand mixer or a stand mixer until it reaches stiff peaks. Be careful not to over-whip.
4. Add Cocoa Mixture: Gently fold the cocoa mixture into the whipped cream. Use a spatula and be gentle to maintain the mousse’s light and airy texture.
5. Add Vanilla Extract and Salt: Stir in the vanilla extract and a pinch of salt. These will enhance the chocolate flavor.
6. Incorporate Melted Chocolate (optional): If you melted dark chocolate earlier, now is the time to fold it into the mixture. This step is optional but adds extra richness to the mousse.
7. Taste and Adjust: Taste the mixture and adjust the sweetness to your liking by adding more sweetener if needed.
8. Chill: Transfer the mousse into serving glasses or bowls and refrigerate for at least 2 hours to allow it to set and chill.
9. Serve: Serve your low-carb chocolate mousse with a dollop of whipped cream and some grated dark chocolate or a few cocoa nibs for garnish, if desired.