This recipe was adapted from our Speedy Chocolate Mousse recipe. In creating a Banting-friendly dessert, we used xylitol to replace the refined sugar in the recipe.
Chocolate that contains sugar (used in chocolate desserts), is difficult to replace in a Banting recipe – since there will generally be sugar present in any chocolate, unless you add a chocolate containing 100% cocoa or an artificially sweetened chocolate. For our recipe, we used Lindt’s Dark Chocolate with 85% Cacao (70% Cacao chocolate has been mentioned on the ‘Sometimes‘ list in Lose It! Magazine).
- 300g Dark Chocolate, chopped (above 70% cocoa)
- 3 Eggs
- 1/4 cup (55g) Xylitol or use Stevia to taste
- 1 Tbs. Cocoa Powder
- 300ml Whipping Cream
Melt the chocolate in a double boiler (place a bowl over a pot of simmering water, gently heat the bowl using the steam) and stir the chocolate until melted; or melt the chocolate on high in the microwave – checking every 30-60 seconds for overheating – stir the chocolate when the chocolate blocks are soft but still hold their shape. Remove bowl from heat and set aside to cool slightly. Place eggs and xylitol in a large bowl and beat for 5 minutes with an electric beater, or until mixture is pale, thick and doubled in volume. Fold in chocolate and cocoa powder until combined.
In a separate bowl, whip the cream. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon or pipe the mixture using a piping bag into serving glasses or ramekins and chill in the fridge for at least 1 hour. Remove from fridge 15 minutes before serving, and serve with fruit salad / berries and cream.
We rimmed our serving glasses with Yellow Star Confetti (although they contain sugar and are not Banting-friendly, we decorated the glasses for a bit of fun!)