Continuation of fatty keto desserts to comfort yourself during lockdown. We have ups and downs, more often we need something comforting. Something soothing, we can enjoy in our ups and help us to survive all the downs.
This keto chocolate mousse is great for any occasion. Low in carbs, with no sugar and with high fat content. I’ve paired 90% cocoa chocolate with one of my favorite fruits – raspberries. I think raspberries and chocolate goes great together.
I also want to share with you very interesting article about chocolate – it’s a great example of how are we manipulated and fooled by media, manufacturers and “science” – by providing mutually exclusive information, depending on current market demands.
Maybe we should stop listening to all these messengers, stop this encompassing confusion and start looking for the truth in ourselves. Listen more to our body, how it response, how we feel, what our intuition tells us. Start putting your faith in ourselves, not in others. Especially in these weird days.
With this peculiar intro I would like to share with you this recipe for velvety, creamy chocolate dessert.
keto chocolate mousse with raspberries
- 250g mascarpone
- 300ml whipping cream
- 100g 90% cocoa chocolate (we like Lindt one)
- sweetener of your choice (I used stevia powder)
- couple handfuls of raspberries
- handful raw cacao nibs
- handful almond flakes
Pour a few inches of water into the pot. Fit the bowl over the pot, so it touches the surface of water. Heat the water to a simmer. Turn off the heat and add slowly chopped chocolate. Stir gently to melt. When the chocolate is melt, take out the bowl and let it cool down.
Heat a small pan and toast handful of almond flakes for 2-3 minutes..
In the meantime whip the cream using handheld mixer, adding sweetener of your choice, the best would be to use powdered sweetener, so it combines with no problems. Add as much as you need to get the level of sweetness you like.
When whipped cream is ready add mascarpone, mix again. Then add melted chocolate and mix one more time to combine the ingredients. If you need more sweetener, add a bit more.
Prepare nice glass bowls or glasses. Place one layer of mousse, then layer of raspberries, and again layer of mousse. Arrange raspberries on top, sprinkle with cacao nibs and almond flakes.
It’s best to eat it straightaway. After couple hours in the fridge mousse is getting harder because of the chocolate. Although still wonderfully creamy.