This chocolate mousse is so easy that I've been eating it every day this month! Check out the recipe along with a summary of the first chapter of Taubes' book Why We Get Fat here, at my blog .


Healthy, Low Carb Chocolate Mousse by HealthyIndulgencesBlog, on Flickr

Easy, Rich Chocolate Mousse (Sugar-Free)

Makes 4 small servings

Ingredients:
1/4 cup hot coffee
1/4 cup half and half
1 1/2 teaspoons vanilla extract
3 1/2 ounces unsweetened chocolate (3 1/2 squares of Baker’s Chocolate), chopped finely
Sweetener options:
3 Tablespoons of Truvia + 4 packets of Splenda
OR
3 Tablespoons erythritol + 2 teaspoons xylitol + 1/8 teaspoon Nunaturals pure stevia
2 eggs, room temperature
2 ounces of cream cheese

Preparation:
Chop unsweetened chocolate very finely. Heat coffee and half and half in a glass cup in the microwave for 30-40 seconds, or until it bubbles. Add heated coffee mixture, sweeteners, chopped chocolate, and vanilla to blender. Blend mixture for one minute or until chocolate is melted. Add egg and cream cheese, and blend. Taste, and adjust sweetener if necessary. Pour from blender into serving glasses, and chill in the refrigerator for 3-4 hours to set the mousse. Serve topped mousse with sugar-free sweetened heavy cream if desired. Garnish with grated 70% chocolate, a sprig of mint, or a few raspberries.

~4.7g net carbs, 229 calories per serving made with Truvia and Splenda
~5.65g net carbs, 234.5 calories made with erythritol, xylitol, and stevia

That looks soooooo rich. You sure come up with some amazing desserts! I like to add coffee to all of my chocolate desserts, too. Does wonders for them, I think.

I agree with you, Peggy. Coffee adds that extra bit of flavor that puts chocolate over the top! You can't actually notice the coffee taste in this dessert. I'm pretty sure it does something good in there, though!

This one made it to my recipe files to try, for sure!

this looks really awesome. fortunately i have all the ingredients to make this too. ::::gail doing the happy dance:::::

thanks lcstudent.

I may just try this in my Black Forest Cake next time, Lauren. The artificial sweetener in mine makes it stiffer than I like.