Dairy-free chocolate mousse
Ingredients
- 8 large egg yolks free range
- 4 large egg whites free range
- 2 tbsp lemon juice organic
- 1/2 tsp sea salt we used flower of sea salt
- 2 tbsp coconut oil cold-pressed
- 2 tbsp organic cacao powder use more if you want a darker mousse
- 1 tsp flavouring of your choice (vanilla, rum) I used orange peel oil
- 1 tsp lemon zest preferably powdered
- 1/3 tsp nutmeg optional
- 1 tbsp grass-fed beef gelatine preferably powdered
- 4 tbsp stevia or monk fruit blend alternatively use 4 micro-scoops 100% stevia extract
- 250 ml (1 cup) mineral water minerals will enhance the taste
Instructions
- First, beat the egg whites with lemon juice and sea salt into a firm meringue. Place it in the refrigerator. Now beat the yolks until they create a nice emulsion.
- Place water, coconut oil, cacao, sweetener, lemon zest, nutmeg and flavouring of your choice in a saucepan. Stir using a whisk. Now add gelatine and keep whisking. Bring this mixture to a boil so that gelatine melts and unifies nicely.
- Start slowly pouring this hot mixture to the yolks bit by bit and keep mixing at a high speed. Try not to pour too much at once. Repeat until you've used all of it.
- Using a spatula, gently mix the meringue into the mixture with yolks until it's unified. You can serve the mousse immediately or first chill it in the refrigerator for several hours. Serve in dessert glasses or bowls. Decorate with Keto chocolate shavings (preferably your homemade chocolate)
Notes
If you decide to use quail eggs, use at least 16 to get the same amount 0f mousse. The only thing that adds carbs here is the cacao, this is why we did not use a lot of it. However, if you want your mousse darker, add an additional tablespoon or two of organic cacao. Make sure that it's not with reduced fat content.