Now, have you had those thoughts “This Christmas, we will not over eat and will not gain weight”. Well, we have all had them but this year we will give you the delicious recipes to do that.
This is a low-carb version of a French classical dessert that has been dating back since Victorian times.
We will give you a modern version of this never-aging classical dessert.
We had gotten the idea for this one Christmas when we wanted to end the dinner with something classy, decadent yet not heavy finish, and being a family of chocolate lovers we got this.
This is a two-layer moose with the first layer being a decadent dark chocolate mousse and the second an airy light meringue.
Feel free to save this recipe by pinning this picture to your Pinterest board for later use!
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
Cups
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- 6 eggs (room temperature)
- 1/2 a stick of butter
- 8 table spoons of artificial sweetener (We recommend Swerve)
- 1/2 teaspoon of vanilla extract
- 180 gram of chocolate (recommended 75% Cocoa)
- 2 sheets of gelatin
Ingredients
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- We will start by separating the yolks from the whites. Now, it is very important for the egg to be at room temperature because if they are straight out of the fridge when the time comes to mix the yolks with the chocolate, they will cook too fast and make the mixture lumpy.
- After separating them we will add the butter in with the chocolate and melt it in the microwave. Set up the microwave in 20 second intervals until it has melted and set it aside to cool of a little
- Next while we wait we can beat the egg whites while gradually adding sugar. You can use a kitchen robot and let it do his thing. We want a mixture that is as stiff as whip cream.
- Next step is mixing the egg yolks very slowly with the chocolate and remember not to stop whisking or the yolks would cook too fast in the mixture. You should get a shiny even chocolate spread.
- As they say guys “The Devil is in the details” so it is important that for this Christmas low carb mousse we use gelatin. Because eggs do not have that hold that whip cream has we use a little gelatin, but just a little. Soak it in cold water for a little and then put it in hot until it dissolves and add it to the egg whites.
- If you want, you can add a pinch of salt to your chocolate, that makes the flavor even more chocolaty. I know it sounds crazy but just trust me!
- If you want, you can add a pinch of salt to your chocolate, that makes the flavor even more chocolaty. I know it sounds crazy but just trust me!
- After it is time to put our meringue in a pretty glass. Fill in the glass half full and then add the left over meringue on top until it is full.
- Leave the Christmas mousse set in the fridge for at least 3-4 hours. Bonus: If you want you can make some easy chocolate decorations for your mousse. Just melt a little chocolate and then with a spoon just smudge it on a piece of baking paper and put it in the freezer for 5 min. After taking it out just brake them down however you want and put them on the mousse.
if you are serving this to kids and do not feel sure about giving them eggs, you can always substitute them with heavy whipping cream instead.
