Chocolate mousse

Ingredients:


170 g of bitter chocolate bar


100 g of whipped cream


90 g of butter


15 tbsp. of monk fruit


1 tbsp cocoa powder


6 eggs


Preparation:


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.

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