DESSERTS: LOW CARB CHOCOLATE MOUSSE (click here to print)

Ingredients

• 1 packet knox gelatine
• ¼ cup cold water
• ¼ cup boiling water
• 500 ml (2 cups) whipping cream (33%MF)
• ⅓ cup cocoa
• 1 Tbsp vanilla
• ¾ cup Splenda (or stevia to substitute for ¾ cup sugar)
• unsweetened chocolate curls for garnish

                                       

Directions

• In a small bowl, sprinkle the gelatine over the cold water and let soften for 10 minutes.
• Once the gelatine is softened, pour ¼ cup boiling water over the gelatine, and stir until completely dissolved. Note: if powdered gelatine isn’t available where you live, soften enough gelatine to gel 2 cups of liquid.
• Combine Splenda and cocoa in a mixing bowl.
• Add whipping cream and vanilla and whip until stiff peaks form.
• Slowly add the gelatine mixture to the cream mixture, beating thoroughly.
• Pour in to serving dishes, garnish with chocolate curls and chill.

3.9 carbs