Chocolate Cream Mousse

Serves 4-5 people

Dry Ingredients

3 ½ ounces of sugar free chocolate chips

2 tablespoons of xylitol

2 cups of raspberries to pair

1 teaspoon of orange zest

Wet Ingredients

2 cups of vanilla coconut cream

3 large eggs


Beat the 3 egg yolks until their color becomes lighter.

Double boiler the chocolate chips until completely melted. Let it cool down a bit, and add the coconut cream. Wait 5 min and add the egg yolks.

Beat the 3 egg whites separately until they become fluffy, with white picks. Add the xylitol and the orange zest.

Slowly add the chocolate mixture with a spoon.

Pour it into a serving container and refrigerate for at least 2 hours. 

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