Mousse Candies with Cream Cheese
A source of protein and healthy fats, these mousse candies with cream cheese have a rich chocolate flavor and low carbohydrate content thanks to erythritol. Perfect for a dessert on a keto diet.
Mousse candies with cream cheese are best made in a silicone or polycarbonate mold. The filling is tender and needs time to set.
Melt 85% chocolate (100 g) and cocoa butter (5 g), prepare the mold and make chocolate shells. Chill until the chocolate turns matte.
Soak gelatin (2 g) in water (10 g) for 10 minutes. Whip cream cheese (50 g) with powdered erythritol (20 g), and separately whip 35% cream (60 g) to soft peaks.
Melt the bloomed gelatin, mix it into the cheese base, then gently fold in the whipped cream. Fill the shells with mousse and chill or freeze until set.
Seal the candies with the remaining tempered chocolate and chill again until stable.
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