MADE WITH SUGARLESS ORGANIC MONK FRUIT

Chocolate mousse

An egg-free chocolate mousse made with whipped cream and unsweetened chocolate. Folding at the right temperature keeps it light.

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Chocolate mousse made with Sugarless Organic Monk Fruit
Makes
4 small servings
Prep
15 minutes
Cook / brew
5 minutes
Rest / chill
At least 2 hours chilling
Total time
2 hr 20 min minimum

Equipment: Four small dessert glasses and electric whisk

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Warm 100 ml of the cream with sweetener, stirring until dissolved. Remove from heat and add chopped chocolate. Stand 2 minutes, then stir smooth with vanilla and salt.
  2. Cool to lukewarm, about 30–32°C; it must still flow and must not feel hot.
  3. Whip the remaining 200 ml cold cream to soft peaks. Stir a large spoonful into chocolate to loosen, then gently fold in the remainder in two additions.
  4. Divide into glasses and chill at least 2 hours. Serve directly from the refrigerator.

Your sweetener

Sugarless Organic Monk Fruit

1 level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure monk fruit extract is not interchangeable.

Explore Organic Monk Fruit

Storage & ingredients

Refrigerate covered for up to 2 days.

Allergens: Milk; check chocolate for soy and nut traces.

Cream and cocoa contain natural sugars.

Cuisine: French inspired

Estimated nutrition

Per 1 small serving · 4 servings per recipe

Energy
396 kcal (1655 kJ)
Protein
4.4 g
Fat
38.7 g
Carbohydrate*
4.2 g
Sugars
2.1 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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