Recipe

No Carb Choco Mousse Recipe

	Cmtat10204 / All my dishes 1 year, 7 months ago Very sweet and tasty mousse dessert with out the much dreaded inches on your waist! Prep:20m Cook:140m Servings:4	Cmtat10204
	no carb chocolatemousse

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Ingredients

• 1 oz. (1 wrapped square) Bakerʼs Unsweetened

Chocolate

• 2 tsp. pure vanilla extract

• 3 large or extra large eggs*

• 1 1⁄2 sticks (3/4 c.) unsalted butter, softened

(see Preparation)

• 1⁄2 cup Splenda

*Bakerʼs Chocolate is purer than other

brands. Pure vanilla extract has better flavor

than imitation extract

Directions

Step 1: Add main ingredients.

Put the softened butter, Splenda, and

vanilla in the large mixing bowl

*Doing this step now helps the melted

chocolate from getting stuck to the sides of

the bowl later.

Step 2: Melt chocolate.

*Microwavesʼ power varies; keep a close

eye on the chocolate to prevent burning.

Put the chocolate in the small microwave-

safe bowl. Using the butter knife,

break the chocolate into pieces. Put the

bowl in the microwave and turn it on to

50% power for 1 minute. Stir the chocolate

with the knife and break it up more.

Not scraping the sides of the bowl may

cause the chocolate to burn. Microwave

it for another 20 seconds at 50% power,

then stir thoroughly. Continue this process

until the chocolate is completely

melted.

Step 3: Add melted chocolate.

>Try not to pour the chocolate onto the

sides of the bowl so it will be easier to mix.

Using the rubber scraper, pour the melted

chocolate on top of the other ingredients

in the mixing bowl.

Step 4: Mix with the electric mixer, combine ingredients

until blended.

Step 5: Mix in eggs 1 at a time.

Using the rubber scraper, scrape the

ingredients on the sides of the bowl into

the center. Add 1 egg to the mixture

and blend well, as in Step 4. Repeat this

process for each egg. Check your progress

with the thickening consistency and

increasingly lighter color . Mix the last egg on the highest

mixer speed until the mixture achieves

a stiff, whipped consistency similar to

frosting,

***Adding all the eggs at once or not mixing

thoroughly in-between each egg

addition will make it very difficult to

achieve the proper consistency***

Step 6: Refrigerate.

Use the rubber scraper to transfer the

chocolate mousse into a sealable container.

Cover the container with its lid, then

refrigerate for at least 2 hours.

*While the mousse will taste great after you

finish Step 5, it tastes best and has proper

consistency after refrigeration,

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