Chocolate Mousse
Chocolate has good nutrients as long as you choose one with low sugar and high cocoa. Egg whites are a great protein, these are raw in the recipe so choose organic product. I initially made a lower carb mousse using just dark 85% chocolate but this one is so much better and this is designed as a weekend treat and a luxury dessert.
Total Recipe: Carb 56g Kcal 740 Protein 20g Fat 44g Fibre 18g
This makes 4 servings
One Serving: Carb 14g Kcal 185 Protein 5g Fat 11g Fibre 4.5g
Ingredients
60g of dark Chocolate (70% Lindt I used )
50g Lindt flavoured chocolate (Mint, Orange etc) I used orange with almond.
10g of the flavoured chocolate in small chunks and grated on top
120g, 4 egg whites
1 tsp lemon juice, fresh
20g chicory syrup
Method
Melt the chocolate in a pan over boiling water.
Whip the eggs to a soft peak using an electric whisk, add the lemon juice and chicory and then whip to a firm peak
Take the chocolate off the heat, cool slightly, add 1/3 of the egg white and mix in with a spatula vigorously then add the remaining egg until you reach a smooth shiny mousse.
Serve between the 4 glasses.
Drop the small chunks of chocolate on top and then lightly push them under the surface as a surprise when you eat it.
Refridgerate for 2 hours.
Add a dusting of chocolate on top before serving and you can add a strawberry and/ or cream
Chill for 2 hours in the fridge.
Serve with natural yoghurt or cream & strawberry.
