This light and fluffy low-carb chocolate mousse is a favourite dessert in our family! Most mousse recipes call for a bit of milk in addition to the cream, but this adds carbs that spike your blood sugar.
Because this recipe contains fat, make sure not to eat it with carbs or within 2-3 hours of eating carbs. This keeps your blood sugar level low so the fat from the cream is not stored in fat cells. To learn more about this way of eating, click here.
- 1 packet knox gelatine
- ¼ cup cold water
- ¼ cup boiling water
- 500 ml (2 cups) whipping cream (33%MF)
- ⅓ cup cocoa
- 1 Tbsp vanilla
- ¾ cup Splenda (or stevia to substitute for ¾ cup sugar)
- unsweetened chocolate curls for garnish
- In a small bowl, sprinkle the gelatine over the cold water and let soften for 10 minutes.
- Once the gelatine is softened, pour ¼ cup boiling water over the gelatine, and stir until completely dissolved. Note: if powdered gelatine isn’t available where you live, soften enough gelatine to gel 2 cups of liquid.
- Combine Splenda and cocoa in a mixing bowl.
- Add whipping cream and vanilla and whip until stiff peaks form.
- Slowly add the gelatine mixture to the cream mixture, beating thoroughly.
- Pour in to serving dishes, garnish with chocolate curls and chill.
|Low-carb chocolate mousse||Serves 8