Chocolate mousse


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


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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