Keto Chocolate Mousse

Instructions

1. Step 1

   Sift the cocoa powder and erythritol into the mixing bowl. Add the salt and whisk until evenly combined.

   Ingredients used: 20.0 gr Cocoa Powder, 0.3 gr Fine Salt, 40.0 gr Powdered Erythritol

   Cookware: fine mesh sieve, mixing bowl, whisk

2. Step 2

   Add 4 tbsp (60 ml) of the heavy cream and the vanilla extract. Whisk into a smooth, lump-free chocolate paste.

   Ingredients used: 60.0 ml Heavy Cream, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

3. Step 3

   Pour in the remaining ¾ cup (180 ml) heavy cream. Beat with the electric hand mixer until the mousse holds medium peaks.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Heavy Cream

   Cookware: Electric hand mixer, mixing bowl

4. Step 4

   Divide the mousse among four ramekins and refrigerate until chilled and slightly firmer.

   Timer: 30 min (fixed)

   Cookware: ramekin, rubber spatula