Twenty three years ago today, I gave birth to a healthy baby girl at a hospital in Sherman in the upper region of Texas. She is now turning twenty three and even though we are far apart, I think of her every day. Sometimes we do not see 'eye to eye' but (along with her sisters) I will love her always. In honor of her birthday, I have decided to make my Divine Chocolate Mousse.
This chocolate mousse is sugar free and lower in carbohydrates than most you will get. It is a little higher in fat as I have used butter and cream in the recipe. For the chocolate, I have used a Vitality Brands product called Well, Naturally Rich Dark Chocolate. In Australia, you can buy it at Woolworths, Coles, IGA, FoodWorks, or your local health food store. If you can't find it, then any good quality bittersweet dark chocolate will do. I like this particular brand for use in my desserts because it is sweetened with Stevia and I am trying to reduce my sugar intake. (Don't ask me about the sugar laden cinnamon rolls I made last week?!?!?!)
Divine Chocolate Mousse Recipe
Happy Birthday Kaylee. I wish you could share in this with me but I'm sending you the recipe so you can make it too. I love you. Mom
This chocolate mousse is sugar free and lower in carbohydrates than most you will get. It is a little higher in fat as I have used butter and cream in the recipe. For the chocolate, I have used a Vitality Brands product called Well, Naturally Rich Dark Chocolate. In Australia, you can buy it at Woolworths, Coles, IGA, FoodWorks, or your local health food store. If you can't find it, then any good quality bittersweet dark chocolate will do. I like this particular brand for use in my desserts because it is sweetened with Stevia and I am trying to reduce my sugar intake. (Don't ask me about the sugar laden cinnamon rolls I made last week?!?!?!)
Divine Chocolate Mousse Recipe
- 4.5 - 5 ounces of sugar free dark chocolate
- 4 TBSP unsalted butter
- pinch of salt
- 1 tsp. vanilla extract
- 2 TBSP strong espresso (or strong coffee)
- 4 large eggs, separated
- 2 TBSP of xylitol (or sweetener of your choice)
- 1/2 cup cold heavy cream
optional ingredients: top with more whipped cream or berries of your choice.
- To begin with, melt the chocolate either in a double broiler or in the microwave being careful not to burn it. When it's melted, whisk in the butter tablespoon by tablespoon. Once all the butter is incorporated, stir in the salt, vanilla, and coffee. Whisk in the egg yolks, one at a time, until they are completely incorporated. Set this mixture aside.
- At this point, using a clean bowl over a pan of hot water, stir the egg whites until they are just warm. Remove the egg whites from the hot water bath and beat them with an electric mixer (set on medium speed) until soft peaks form. Set your mixer on high and begin incorporating the sweetener a little at a time. Once all the sweetener is in the mix and you have attained soft peaks, whisk a quarter of the beaten whites into the chocolate mixture to lighten it. Fold in the remaining whites using a large metal spoon. If you need a refresher on how to accomplish this without your egg whites going flat, see this handy video.
- Finally, in another clean bowl (yes I know, your kitchen is beginning to look like a disaster area... trust me, it's worth it) whip the cream to soft peaks. Once done, fold the whipped cream into the mousse much like you did with the egg whites. When everything looks nice and evenly colored, spoon the mixture into six ramekins, cover with plastic wrap and cool in the refrigerator for three hours or more. Serve with additional whipped cream or raspberries (like I did). Mmmm mmm good.
Happy Birthday Kaylee. I wish you could share in this with me but I'm sending you the recipe so you can make it too. I love you. Mom
