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Keto Chocolate Mousse To Make In 10 Mins This keto friendly chocolate mousse uses only a handf

1. Melt the chocolate: In a small saucepan over low heat, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool to lukewarm. 2. Add the yolks: When the chocolate has cooled, whisk in the egg yolks. The mixture will become very thick and the chocolate will seize - this is normal.

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Steps to Make It. Gather the ingredients. Whip the cream in a mixing bowl until medium peaks form, about 3 minutes with an electric frother or mixer. Add the cocoa powder, stevia, and salt. Continue beating until stiff peaks form, about 30 seconds longer.

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Instructions. Whip the heavy cream with the Erythritol in a large mixing bowl, using an electric mixer, for 3-4 minutes until fluffy. Add the cocoa powder and beat until stiff peaks form. Scoop into serving bowls or glasses and optionally top with fresh fruit or sugar-free chocolate shavings.

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Notes. If you want a lighter mousse, whisk 3 egg whites to stiff peaks and fold into the mouse mixture until just combined. Sprinkle a pinch of salt or flaky sea salt on top to really bring out that chocolate flavor. Chill in the refrigerator in individual serving dishes ahead of a gathering and dessert is ready to go!

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Notes. The original recipe used one packet of gelatin which is about 2.25 to 2.5 teaspoons of gelatin or about ¼ ounce. However, you can use anywhere from 1 to 2.5 teaspoons of gelatin depending how stiff you want the mousse. For those who have been on low carb for a while, ¼ cup sweetener will likely be too much.

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Instructions. Add the cream cheese to a mixing bowl and beat with an electric mixer until light and fluffy. Add the remaining ingredients and mix on low speed until well incorporated. Increase speed to high and beat until light and fluffy. Spoon mixture into 6 serving bowls and top with chocolate, raspberries, and whipped cream, if desired.

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Place bowl in the fridge. In the other large bowl, add the heavy cream, vanilla extract, and espresso powder. Beat on high for 1-2 minutes until light and fluffy. Beat to stiff peaks. Place bowl in fridge. Add chocolate to a small separate bowl. Microwave on 50% heat in 20 increments until melted.

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How To Make Keto Chocolate Mousse. Beat cream cheese until it is light and fluffy. Add heavy cream and vanilla and beat on high speed. Add sweetener and cocoa powder and mix on low until incorporated. Then beat on high for about two minutes. Chill for an hour before serving.

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In a different bowl, beat the heavy cream until soft peaks form, about 4-5 minutes. Gently incorporate the whipped cream into the chocolate mixture using a rubber spatula. Transfer the mousse to serving glasses and refrigerate for at least 2 hours before serving.

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Melt the chocolate and butter in the microwave (about 30seconds) and mix together. Whip together cream, cocopowder and stevia. Add in the chocolate and butter mix. Whip till soft peaks are formed and put into bowls. Refrigerate for 1 hour at least and serve cold.

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Add the vanilla extract and beat until firm, (but not stiff) peaks form. Remove the chocolate mixture from the refrigerator and gently stir ⅓rd of the whipped cream into the chocolate mixture. Fold in the remaining ⅔rds. Spoon the mousse into 8 dessert dishes, dividing it equally among the dishes.

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Espresso: Add 1/2 teaspoon espresso powder to the mousse. Peppermint: Fold through 1/4 teaspoon peppermint extract. Orange Chocolate: Add orange zest and orange extract to the mousse, and serve with candied citrus peel. Coconut: Serve the mousse with coconut whipped cream, toasted coconut flakes and shredded coconut.

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Stop the beater, add powdered erythritol, unsweetened cocoa powder, and salt. Beat again at low speed at first to prevent the powders from bursting out of the mixing bowl. Keep beating until the ingredients are well combined, and the mixture is thick. Then, set aside at room temperature while you whip the heavy cream.

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Mix chocolate and mascarpone. Once the melted chocolate has cooled to lukewarm, stir in the mascarpone, until smooth. Fold in whipped cream. To finish your sugar free mousse, combine the chocolate mixture and the whipped cream in a large mixing bowl, and gently fold together, until just combined.

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2. Add remaining ingredients. To the thickened cream, add powdered sweetener, cocoa powder, vanilla and salt. Continue beating until stiff peaks form. Ingredients. 1/3 cup powdered sugar-free sweetener. 1/3 cup cocoa powder, unsweetened. 1 teaspoon vanilla extract (optional) pinch of salt.

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Instructions. Chill the liquid and a large mixing bowl. If using coconut milk, only use the thick part at the top of the can (discard the water underneath). With either a stand mixer or hand beaters, whip until stiff peaks form. Add remaining ingredients and whip until it forms a smooth mousse texture.