Ingredients:
- 1 cup heavy whipping cream
- 4 oz dark chocolate (at least 70% cocoa), chopped
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Melt the Chocolate:
- In a heatproof bowl, melt the chopped dark chocolate. You can use a double boiler or microwave in 20-second intervals, stirring between each interval until smooth. Allow it to cool slightly.
- Whip the Cream:
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to over-whip.
- Combine Chocolate and Cocoa:
- Add the melted chocolate to the whipped cream. Sift in the cocoa powder and gently fold everything together until well combined.
- Sweeten and Flavor:
- Add the powdered erythritol, vanilla extract, and a pinch of salt to the chocolate mixture. Continue folding until smooth and evenly mixed.
- Chill:
- Transfer the mousse into serving glasses or ramekins.
- Refrigerate for at least 2-3 hours or until the mousse is set.
- Serve:
- Before serving, you can garnish with a dollop of whipped cream or grated dark chocolate if desired.