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Sugar-Free Chocolate Mousse




Source of Recipe


Peggy Trowbridge Filippone,


Recipe Introduction


Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stabilize the mousse so you can make it in advance. Fast and easy to prepare.

INGREDIENTS:
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1 cup Splenda
1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)
1/8 tsp salt
1 cup heavy whipping cream
1 tsp vanilla extract
Optional topping: whipped cream lightly sweetened with Splenda
Light dusting of unsweetened cocoa powder
PREPARATION:
Chill a medium mixing bowl in the refrigerator.

Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute.
Add boiling water and stir until gelatin is dissolved. Set aside.

In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.

Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.

May be made a day in advance.

Yield: 4 (1/2 cup) servings with less than 4 net carbs per serving