This recipe is for a low-carb (not strictly zero-carb, as cocoa powder and sugar substitutes contain trace carbs) chocolate mousse. Here’s a breakdown with more details: Ingredients: 1 cup heavy cream: This is the base of the mousse, providing richness and volume. Ensure it’s very cold for optimal whipping. 2 tbsp cocoa powder: Use unsweetened cocoa powder for a deep chocolate flavor without added sugar. Dutch-processed cocoa powder will give a smoother, less bitter taste. 1/2 tsp vanilla extract: Enhances the chocolate flavor and adds depth. Pure vanilla extract is recommended. 2 tbsp sugar substitute of choice: This is where you customize to your preference. Popular options for low-carb sweeteners include: Erythritol: Has a similar sweetness to sugar with minimal aftertaste. Monk fruit sweetener: Another natural option with zero calories. Stevia: Very potent, so use sparingly. Allulose: a good option that reacts very similarly to real sugar. It is often recommended to use a powdered version of your chosen sweetener, as it will dissolve more readily. Lily’s dark chocolate chips (optional): Lily’s brand chocolate chips are a popular low-carb option. However, these do contain some carbs. The amount of chocolate chips you add is up to your preference. Instructions with more detail: Chill your equipment: Place your mixing bowl and whisk/beaters in the freezer for 10-15 minutes before starting. This helps the cream whip faster and achieve a better volume. Whip the ingredients: In the chilled bowl, combine the heavy cream, cocoa powder, vanilla extract, and sugar substitute. Use an electric mixer (handheld or stand mixer) on medium-high speed to whip the mixture. Continue whipping until stiff peaks form. This means the cream holds its shape when the whisk is lifted. Be careful not to over-whip, as it can turn into butter. Fold in the chocolate chips (optional): If using Lily’s dark chocolate chips, gently fold them into the whipped mousse using a spatula. This prevents deflating the whipped cream. Portion and freeze: Spoon the mousse into individual serving glasses or ramekins. Cover and freeze for at least 2 hours, or until firm. Serve: You can serve the mousse directly from the freezer or let it thaw slightly for a softer texture. Important Notes: “Zero carb” is a relative term. Cocoa powder and sugar substitutes do contain trace amounts of carbohydrates. This recipe is designed to be very low-carb, but it’s not strictly zero. Sweetener adjustments: the amount of sweetener may need to be adjusted to your own taste. * When dealing with sugar substitutes, some can have a cooling effect, or after taste. So read the product labels, and experiment to find what you like. I hope this helps!
