No Carb Choco Mousse Recipe

How to make it

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• 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,