Here's a great Chocolate Mousse recipe which is very dark and rich - Carblife Chocolate is available in the UK, but you could use the Ross Dark Delight chocolate (would probably need 5-6 bars) if you're in the US or Canada.


Ingredients:
200g dark chocolate (4 bars of Carblife Dark chocolate)
3tbsp strong espresso coffee
25g butter
1.5 tbsp dark rum
3 large eggs

Half fill a medium saucepan with water and bring to the boil. Turn down the heat to establish a gentle simmer. Meanwhile, break the chocolate into pieces and place in a bowl with the coffee and butter: you need a bowl that can be suspended over the saucepan of just-simmering water so that the ingredients can melt but not actually come into contact with the water.

Stir occasionally until all the ingredients are amalgamated. Remove the bowl from the pan, stir in the rum and then allow the mixture to cool for a few minutes. Separate the eggs - the yolks into a small bowl without breaking them, and the whites into the bowl of a mixer. While the chocolate mixture is still relatively hot, stir in the egg yolks one by one, mixing in well between each addition, the idea being that the yolks "cook" slightly.

Beat the egg whites until they form firm peaks. Take two tablespoons of the egg white and gently stir them into the chocolate to slacken the mixture. Then fold in the rest with a metal spoon until there are no streaks or pockets of egg white. Pour the chocolate mixture into little pots or ramekins - filling them almost to the brim. Alternatively, pour into a bowl and serve scoops into serving dishes.

Either way, cover individually with a sheet of cling-film and chill in the fridge for at least six hours or overnight.

About 5carbs for the whole recipe. Serves 4.