170 g of bitter chocolate bar
100 g of whipped cream
90 g of butter
15 tbsp. of monk fruit
1 tbsp cocoa powder
Mix the chocolate and butter in a bowl and melt them in a water bath for 5 minutes. Reservation.
Separate the egg whites from the egg yolks. Beat the yolks together with 10 of the tablespoons of monk fruit for 5 minutes or until it forms a fluffy mixture.
Beat the egg whites and the 5 tablespoons of monk fruit in another bowl for 3 minutes.
Integrate the egg yolk mixture with the chocolate and butter mixture. Use a spatula and make enveloping movements until you get a homogeneous mixture.
Then, add the egg white mixture and integrate with circular movements so as not to lose volume.
Divide the mousse into molds or containers and refrigerate for 4 hours.
Serve and place the whipped cream on each container.