Aunt Rocky’s Zero Carb Chocolate Mousse

Place 5 small serving dishes, or 1/2 cup jars with lids, on the counter.

Bring mascarpone to room temperature in a mixing bowl before starting. If necessary, place in microwave for a few seconds at a time until it is soft enough to whisk, but not melted! Add heavy cream, and with a hand mixer beat on low speed until creamy.

Melt chopped pieces of chocolate in the microwave for about 30 seconds or so. Add melted chocolate and vanilla to mascarpone mixture.

Add cocoa powder and confectioners Swerve, mix on low speed until everything is well blended. Turn speed up to high and mx for another minute or two, until the mousse is light and fluffy. It will increase in volume.

Spoon into serving dishes, and refrigerate for at least 2 hours. Serve with a dollop of sugar free whipped cream, and additional shaved chocolate for garnish, if desired.

Keep in the refrigerator for up to 10 days, or may be frozen.

Variations: For a mocha mousse, add 1 teaspoon of instant coffee powder or crystals. For a Mexican chocolate mousse, add 1/2 teaspoon cinnamon. Or add 1/2 teaspoon of mint extract for a chocolate mint mousse.

Notes:
• I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 281, Total Fat 27 g, Saturated Fat 16 g, Total Carbohydrate 2 g, Dietary Fiber 2 g, Net Carbs 0 g, Sugars 0 g, Protein 4 g. Macros: 94% fat, 6% protein, 0% carbs.

© July 17, 2017 Roxana Lopez for Aunt Rocky’s