Keto chocolate mousse
This keto chocolate mousse combines raw cacao and butter for a firm texture and intense flavor.
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Servings: 4 servings
Ingredients
- 3 egg whites
- 3 egg yolks
- 40 g powdered erythritol
- 40 g raw cacao powder
- 100 g butter (from grass-fed cows)
- pinch salt
Low-salicylate variation
- 4 tablespoons superfine sugar replaces the erythritol
Procédé
Preparation
- Make sure one of the mixing bowls is grease-free, as are the beaters. A freshly washed bowl will do. If in doubt, rub the bowl and beaters with lemon.
- Separate the egg whites from the yolks. Place the whites in a grease-free mixing bowl. Briefly beat the yolks, then set them aside.3 egg whites, 3 egg yolks
- Weigh out the powdered sugar, cacao powder, and butter. Sift the cacao powder: it must be completely free of lumps, otherwise the cacao-butter mixture will not be smooth.40 g powdered erythritol, 40 g raw cacao powder, 100 g butter (from grass-fed cows)
Egg whites
- Beat the egg whites vigorously with an electric mixer. The whites will turn white and opaque, then airy, and then increasingly stiff.
- After about 2 minutes, start adding the powdered erythritol. Add it a teaspoon at a time, beating between each addition. Finish with a pinch of salt.pinch salt, 4 tablespoons superfine sugar
- Beat for about 5 minutes in total. You can start at a low speed, but be sure to use the highest speed at the end. You need a truly thick mixture that does not move when you turn the bowl upside down. Refrigerate briefly while you continue with the preparation.
- Be careful not to beat for too long either. With regular sugar, beating for a long time is not a problem. But with erythritol, the egg whites can deflate.
Cacao-butter mixture
- Melt the butter. It should not get too hot, just liquid enough to work with.
- Add a little butter to the sifted cacao powder. Stir with a small fork, gradually adding more butter. Add the beaten egg yolks last.
Finishing
- Take the egg whites out of the refrigerator and first fold a little into the cacao-butter mixture with a spatula. Once evenly combined, add the cacao-butter mixture containing the egg whites to the bowl with the remaining whites. Gently fold everything together with a spatula until evenly combined.
- Ideally, return the mixture to the refrigerator briefly. The butter needs time to firm up a little again to give the mousse a firm texture. Put the whole bowl in the refrigerator to portion out the mousse later, or divide it into small containers now and refrigerate them ready to serve.
- This mousse has an intense flavor and a firm texture. A small amount per serving is enough. Serve with lightly sweet, tart fruit, such as strawberries, for a delicious accompaniment.
Notes
During preparation, it is important that the egg whites do not come into contact with any grease or egg yolk.
To make sure of this, clean a large mixing bowl and a small bowl (preferably neither made of plastic). Make sure both are completely grease-free. If in doubt, briefly coat them with lemon juice, rinse with hot water, and dry with paper towels. Do the same with the whisk or beaters if needed.
The first bowl should be large enough to beat the egg whites in. Use the second, small bowl to separate the whites from the yolks. The most practical method is to separate each white over this small bowl; if successful, pour the white of each egg into the large bowl. If something goes wrong, for example if some yolk or pieces of shell get in, you will only have to discard 1 egg white. If you do everything directly over the large bowl, you can bet it will only go wrong on the very last egg...
Place the egg yolks in a third small bowl, which does not need to be grease-free.
Equipment: large mixing bowls, large mixing bowl (not plastic, grease-free, perhaps cleaned with lemon?), electric mixer (also grease-free), spatula, small sieve, paper towels.
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