Chocolate Mousse

Serves: 4

Dessert Recipes

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from Diabetes Cookbook by Shanta Panesar

Ingredients

To make Chocolate Mousse, you'll need:

Method

Separate the egg yolks by cracking them and letting the white dribble out into a bowl whilst holding the yolks inside the shell halves.
Save the egg whites for later.
Mix the egg yolks and the brandy in a mixing bowl.
Break the chocolate into tiny pieces and place in a heat proof bowl.
Place the bowl on top of a pan of water and place over a high heat.
Stir the chocolate continuously until it has all melted and contains no lumps.
Make sure the water in the pan does not boil over as this could cause injury.
Remove the bowl from the heat and stir the melted chocolate in with the egg yolks and brandy.
With an electric whisk, whisk the egg whites and add the Triple Zero sweetener to them.
Continue to whisk until the mixture turns white and forms peaks that hold their shape when you lift the whisk out.
Fold the egg whites into the chocolate with a spatula. Do this by scooping the mixture and folding it on top of itself.
Spoon the mousse into four bowls and place in the fridge to chill for a minimum of 3 hours.
Decorate with berries if you want too, and enjoy!

Nutritional Facts (Per Serving)

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