Keto Chocolate and Coffee Mousse

An airy dark chocolate mousse with a hint of coffee, sweetened without sugar; a low-carb dessert rich in flavor.

Ingredients

85% dark chocolate

egg yolks

egg whites

concentrated espresso coffee (cold)

sweetener (erythritol or other)

a pinch of salt

Instructions

1. Finely chop the chocolate and melt it in a double boiler or in the microwave in short bursts, then let it cool slightly.
2. Separate the eggs; whisk the yolks with the sweetener until the mixture lightens slightly, stir in the coffee, then add the lukewarm chocolate in a steady stream, mixing to emulsify.
3. Beat the egg whites with a pinch of salt until stiff peaks form.
4. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the rest carefully to maintain aeration; avoid overworking.
5. Divide the mousse into ramekins and refrigerate for at least 2 hours to set; serve decorated with a fine chocolate shaving or a pinch of cocoa (optional).

Variants

• Add a hint of orange zest for a citrusy chocolate note.

Tips

• Temper the chocolate by ensuring it's not too hot to avoid cooking the yolks; fold in the whites gently to keep the volume.

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