Keto Salted Chocolate Olive Oil Mousse

You guys know how I feel about chocolate by now, surely? I mean, it’s practically the perfect food group. That’s my story and I’m sticking to it.

Using olive oil instead of cream in this mousse makes it rich and silky and so decadent. You’ll be surprised at how such a simple change can create a completely different keto dessert that is also dairy-free.

Perfect for a low-carb dinner party, or any Wednesday. Enjoy!

Preparation time

Hands-on:    20 minutes
Overall:     20 minutes

Nutritional values (per serving)

Total Carbs	5.6	grams
Fiber	1.7	grams
Net Carbs	4	grams
Protein	6.7	grams
Fat	29.3	grams
of which Saturated	10.2	grams
Energy	298	kcal
Magnesium	62	mg (16% RDA)
Potassium	243	mg (12% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (9%), fat (86%)

Ingredients (makes 6 servings)

• 4 large eggs, separated
• 1 1/2 bars 90% dark chocolate (150 g/ 5.3 oz)
• 1/3 cup olive oil (mild flavoured, not extra virgin) (80 ml/ 2.7 fl oz)
• 1/2 tsp sea salt
• 4 tbsp confectioners Swerve or powdered Erythritol (40 g/ 1.4 oz)
• 1/2 tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract

Note: You can also use 85% dark chocolate (minimum) or sugar-free chocolate such as Lily's or make your own sugar-free chocolate.

Instructions

1. Break the chocolate into pieces.
2. Place the chocolate in a bowl over a pan of simmering water until smooth.
   
3. Slowly add the olive oil, in a drizzle, whisking the whole time. Once the oil is combined, set the chocolate mixture aside to cool.
   Note: Note that if you add the oil all at once, it will separate and refuse to come together. I tell you this from experience.
   
4. Place the egg yolks in a small mixer bowl and beat them until pale and creamy.
   
5. Place the egg whites into a larger bowl and whisk them until soft peaks form, then add the vanilla powder and then the Swerve in small amounts, whisking well in between additions.
6. Fold the chocolate mixture through the egg yolks gently. Take the chocolate and yolk mixture and fold it very gently through the egg whites.
   
7. Spoon the mousse into serving glasses. This makes six servings, but I only had four pretty glasses, so the other two servings were in different glasses.
   Now, if you needed to, you could eat this straight away. It is thick enough to eat with a spoon at this point, but I recommend placing it in the fridge for two hours to firm it up even further.
   
8. Store in the refrigerator for up to five days. The outside of the mousse will discolour slightly if exposed to the air in the fridge, so try to cover them with cling wrap.
   
   

https://ift.tt/2ua3x4w