5Minute Keto Chocolate Mousse KetoDiet Blog
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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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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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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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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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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Beat cream cheese in a large bowl with an electric mixer until light and fluffy. Turn mixer to low speed and slowly mix in heavy cream and vanilla. Mix in sweetener, cocoa powder and salt until well incorporated. Turn mixer to high and mix until light and fluffy, 1 to 2 minutes more.
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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. 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.
Keto Chocolate Mousse Recipe
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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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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Start with ⅛ teaspoon and add more if desired. Mix in ¼ cup cream cheese to make this even creamier. Add mix-ins like chocolate chips by hand after whipping the low carb chocolate mousse together. Make just what you can eat since it doesn't hold its shape or keep well.
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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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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.
RECETTE KETO MOUSSE AU CHOCOLAT
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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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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Add it to a medium sized bowl, and beat it with a hand mixer until it loosens up and becomes creamy. When it does, add in the heavy cream and beat again. You'll want to beat the two together until stiff ribbons form, and the heavy cream thickens up. Once that happens, add in the rest of the ingredients and mix again.