Chocolate Mousse Recipe - Cooking Index
Chocolate Mousse Recipe - Cooking Index
Dried egg whites, which are great for people who are uncomfortable using raw eggs, were once available only to professional kitchens. Now they can be found in the baking section of most grocery stores.
Courses: Dessert| 4 | Atkins Endulge Chocolate Candy Bars - coarsely chopped | |
| 3 tablespoons | 45ml | Dried egg whites |
| 1/2 cup | 118ml | Warm water |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa powder |
| 1 1/2 cups | 355ml | Heavy cream - divided |
| 2 tablespoons | 30ml | Granular sugar substitute |
| 1 | Atkins Endulge Chocolate Candy Bar - frozen |
Melt 4 chocolate candy bars in a double boiler. Cool to room temperature.
While chocolate is cooling, whisk dried egg whites and water 2 minutes, until whites are thoroughly dissolved. With an electric mixer on medium speed, beat whites 3 minutes, until stiff peaks form; set aside.
Mix cocoa with 1/4 cup of the cream until smooth. Stir cocoa mixture into chocolate.
With an electric mixer, beat remaining 1 1/4 cups cream with sugar substitute. Set aside 1 cup of whipped cream; fold remaining whipped cream into chocolate mixture.
In three additions, fold egg whites into chocolate-cream mixture. Divide among dessert glasses. Pipe reserved whipped cream on top of mousse. With a vegetable peeler, shave thin pieces from frozen chocolate candy bar. Sprinkle over whipped cream.
This recipe yields 4 servings.
Carbohydrates: 10.5 grams
Net Carbs: 7.5 grams
Fiber: 3 grams
Protein: 14.5 grams
Fat: 45 grams
Calories: 518
Source:
Atkins Cookbook at http://atkinscenter.com
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