Chocolate Mousse

Posted on 19/01/2011

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1/2 cup boiling water
2 teaspoons powdered gelatine
1 tsp vanilla essence
2 tablespoons cocoa powder
4 eggs, separated
1/4 cup Xylitol or other sweetner (more if you like it sweeter, taste as you go!)

Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.

Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add xylitol, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition. Add vanilla essence.

Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 4 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.

Tip: When beating eggwhites add a small pinch of cream of tartar. This helps to stabilise the egg, producing a light, fluffy mousse.

If you notice it has an ‘eggy’ taste, 1 tsp white vinegar will fix this!! I tasted mine before I put in fridge and it needed it!! just mix in with the yolks

For a nice change, try adding a different essence such as peppermint or orange.

To make it even less carb, use chocolate protein powder instead of the cocoa, or any other protein powder for that matter!! That wouldnt change the amount of serves though, in my humble opinion!!Drool

PS. I have run this by the nutritionist, and he says it would be lovely occasionally, as a sweet snack!!

PPS. If you dont like the thought of raw egg yolk, then just whip those separately, in a glass bowl over top of simmering water until light and fluffy. Dont let the water touch the bowl though!!

Makes 4 serves

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