Thursday, September 17, 2015

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

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