Wow, I made a big ones of these bad boys (which are not bad for you) and ate it all myself. Admittedly it was PMT week (oh joy) so I was craving chocolate but in all fairness PMT has been better than ever since my transition to eating a more low carb way.
I feel fuller for longer and generally have more energy. I really wish I’d reverted back to this way of eating, sooner. It seems to suit my body perfectly.
Anyway back to the dessert du jour. I simply adore all things sweet as you guys might have guessed from my blog so I just had to make a low carb mousse. This is so quick and easy and can be made vegan with coconut milk if you prefer (just refrigerate 1 can overnight and use the cream which rises to the top, not the liquid, whipping it up) and maple syrup instead of honey. I used the tiniest amount of honey by the way, so whilst honey is still sugar it wasn’t that sweet and it was super creamy. You an of course use a sugar sweetener.
Serves 1 PMT’d person (kidding) or 3 not suffering!
- 60 g unsalted butter (use 40 if you want it less rich in flavour)
- 100 g baking chocolate (over 70% percent cocoa)
- 2 tsp honey or sugar alternative if you prefer
- 350 ml Fresh double cream – 120 ml
- 2 tbsp cocoa powder
- a drop of vanilla extract
- berries for decoration
In a bain marie melt the butter, honey and chocolate. Then whip the cream and add in the cocoa and vanilla extract and stir. Pour in the butter and chocolate mixture and stir through. Keep whipping until it thickens into a mousse. Pour into a serving glass and refrigerate for an hour or more.
Serve decorated with berries.
All the yummy feels.
My kids adored these too and they really taste no different than your standard, sugary chocolate mousse so do give them a go 🙂
I’d love to know if you try this, so please leave me a comment below if you do.
I’m going to add mint extract next time too.