Have you ever been to a fancy restaurant and had the world’s best dark chocolate mousse for dessert? Have you ever made it yourself and eaten it at your own kitchen table? What if I told you the world’s best dark chocolate mousse could be made from scratch with your own two hands? I have you convinced now! But I must say that not only is this recipe the world’s best dark chocolate mousse, it’s also sugar free!
This recipe is good in a sense you can eat a dessert that is creamy, healthy chocolate e no sugar. While satisfying your sweet tooth for a treat. It’s made from heavy whipping cream, dark chocolate chips, raspberries, my mouth is watering just writing this sentence! All of these ingredients incorporated together make a mousse that will make you question what an appropriate portion size should be because you’ll be wanting way more than what you promised yourself you’d eat. And while these ingredients make me instantly hungry, it’s the texture that really takes this to the next level. The creaminess of every single bite is what puts you in that fancy, 5-star restaurant feeling like you are the queen. And trust me when I say the queen would love this!
The flavors are what pull you in initially, but it’s the low number of calories and the fact that it’s sugar free that makes you keep coming back for just one more bite. I don’t like being a dessert hog, but when it comes to this mousse I will take as much as my 4 bowls can hold! It’s the perfect combination of tasty ingredients that will give you a top of the line dessert!
Sugar Free Dark Chocolate Mousse
¼ cup sugar free dark chocolate chips
1 tbsp water
1 large egg yolk, lightly beaten
1 ½ tsp vanilla extract
½ cup heavy whipping cream
2 tbsp Lite&Sweet
Whipped cream and raspberries, optional
In a small saucepan, melt sugar free dark chocolate chips with water; stir until smooth. Stir a small amount of the hot chocolate mixture into egg yolk; return all to pan, stirring constantly. Add the Lite and Sweet and cook and stir 2 minutes or until sweetener has dissolved well and the chocolate mixture is slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
In a small bowl, beat the whipping cream until it begins to thicken and form soft peaks. Fold in the cooled chocolate mixture. Add to dessert cups, cover and refrigerate at least 2 hours. Garnish with sugar free whipped cream and raspberries if desired.
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