Saturday, August 20, 2011

Recipe: Chocolate mousse

Chocolate mousse

Prep Time: 2 mins | Cook Time: 3 mins | Servings: 1 serving | Difficulty: Easy


  • ½ cube unsweetened Baker's chocolate
  • 1 packet of Truvia sweetener
  • Pinch salt
  • 1/8 tsp cinnamon
  • ¼ cup heavy cream


1. Melt chocolate in microwave in microwave-safe teacup, 30 second intervals on high power, stirring between intervals until melted.

2. Add Truvia, salt, and cinnamon to melted chocolate, and stir rapidly to incorporate for about 60 seconds, until Truvia crystals begin to break down.

3. Add heavy cream to chocolate mixture in 3-4 additions, incorporating fully before each subsequent addition is made. Make sure to scrape the bottom so that all the chocolate gets incorporated. Stir rapidly with spoon to slightly aerate cream.

4. Optional: at this point, you may whisk this to make it more of a mousse texture. I left it as a creamy liquid because I found the ganache-like texture appealing. If you're not wild about cinnamon, another flavor may work, such as a pinch of cayenne, a drop of vanilla extract, a little dried ground ginger (not candied ginger), or some orange peel. It will help to smooth out the aftertaste of the Truvia (which is very slight, but I notice it).

Note: Truvia has 3 grams of carbohydrates per serving, but these carbohydrates are indigestible, so there are 0 net carbs from Truvia. Bakers chocolate has a small amount of carbs - 2 net carbs in the 1/2 square that I used.

Source: My collection

Sent from Paprika Recipe Manager.

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