Low Carb Chocolate Mousse: A Delicious and Healthy Version of the Classic That Will Win You Over!

Simple ingredients, extraordinary flavor:

To prepare this delight, you will need just a few ingredients:

• 200g of dark chocolate with 70% of cocoa: choose a good quality chocolate, with a high cocoa content, to ensure an intense and deep flavor.
• 4 eggs: eggs are essential to give structure to mousse and ensure a creamy texture.
• 100g fresh cream: Use full-fat fresh cream for a richer flavor and a more velvety texture.
• 50g erythritol or other natural sweetener: Erythritol is a low-carb sweetener that has no aftertaste and does not cause blood sugar spikes. You can also use other natural sweeteners, such as xylitol or stevia, according to your preference.
• 1 pinch of salt: Salt helps bring out the flavors of the chocolate and sweetener.
• Vanilla extract (optional): an optional touch for an even more special flavor.

How to prepare step by step:

1. Melt the chocolate: Chop the dark chocolate and melt it in a bain-marie or in the microwave, stirring constantly until smooth. Set aside to cool slightly.
2. Separate the egg whites from the yolks: Carefully separate the egg whites from the yolks. Beat the egg whites until stiff and set aside.
3. Mix the egg yolks, cream, sweetener and salt: In another bowl, mix the egg yolks, fresh cream, erythritol (or other natural sweetener) and a pinch of salt until a smooth cream forms.
4. Add the melted chocolate: Add the melted chocolate to the egg yolk mixture and stir well with a spatula to incorporate completely.
5. Add the beaten egg whites: Gradually add the beaten egg whites to the chocolate mixture, stirring gently with the spatula to maintain the mousse's airiness.
6. Refrigerate: Distribute the mousse into glasses or ramekins and refrigerate for at least 2 hours to set.
7. Decorate and serve: decorate your mousse with low carb whipped cream, dark chocolate shavings, red fruits fresh or chopped nuts (optional). Serve chilled and enjoy a moment of pure happiness!

Tips for an even more incredible result:

• Use high quality chocolate: The quality of the chocolate makes all the difference in the final flavor of the mousse. Choose a dark chocolate with a high cocoa content, preferably above 70%, for an intense and deep flavor.
• Beat the egg whites until stiff: To ensure an airy, creamy mousse, beat the egg whites until stiff and form firm peaks.
• Gently fold in the egg whites: Mix the egg whites into the chocolate mixture with gentle, swirling movements, using a spatula, to preserve the airiness of the mousse.
• Refrigerate for sufficient time: so that the mousse is firm and has the ideal texture