What We Cook

Chocolate Mousse (Low carb)

1 cup half-and-half (or 1/2 cup half-and half and 1/2 cup unsweetened soy milk)
2 egg yolks
1oz bakers unsweetened chocolate
1/2 oz Ghirardelli 100% cacao unsweetened chocolate
3/4 cup cream
1/4 cup Splenda (or equivalent amount stevia)
1/2 tsp vanilla extract

Scald half-and-half in double boiler. (Remember, top pot in double boiler rests above the boiling water, not touching the water.) Put egg yolks in a small bowl, gradually add half-and-half while stirring, and add back to double boiler, turn stove to medium-low heat. Add chocolate, keep stirring, until mixture thickens to point where whisk marks are visible when wire whisk is lifted out of mixture. Remove from bottom half of double boiler, allow to cool to near room temperature. Add sweetener and vanilla.

In separate bowl, whip cream until firm but not too stiff. Ad chocolate mixture to whipped cream in thirds, mixing gently. Divide into four clear glass mousse bowls, refrigerate.

If result is not pleasingly thick, then next time 1) Cook chocolate mixture until a little thicker, 2) Allow chocolate mixture to cool more completely before mixing with whip cream, and/or 3) Whip cream to a stiffer consistency.

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