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.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Let it stand: 15 min. Bake in the microwave: 5 min. Mix: 5 min. Whisk with a mixer: 5 min. Mix: 5 min. Chill in the refrigerator: 1 h.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
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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