Chocolate mousse
A source of saturated fats and antioxidants, this dessert supports heart health and blood sugar levels. Its rich chocolate flavor satisfies sweet cravings while remaining low in carbohydrates.
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Inventory: Mixer, Microwave
Kitchen: French
333
Servings: 6 (1 serving ≈ 152 gram)
Digestion time: 3 hour
Soak the sheet gelatin (12 g) in boiled water (30 g) for 15 minutes.
Pour half of the 33% cream (250 g) over the 72% chocolate (350 g) and melt in the microwave in short bursts.
Whip the remaining 33% cream (250 g) with erythritol (20 g) until fluffy using a mixer.
Melt the gelatin in the microwave in short bursts and pour it into the chocolate mixture. Stir well.
Gently fold in the whipped cream. Mix again until smooth.
Pour the mousse into molds and refrigerate until set.
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