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Ingredients
- Serves 8 people
chocolate bowls:
100 g 90% dark chocolate
30 g swerve
8 water balloons
mousse:
60 g 90% dark chocolate
1 tsp cayenne pepper
16 g cocoa powder
28 g butter
2 eggs (separated)
70 g granulated erythritol
Spicy Chocolate Mousse Bowls
Chocolate mousse served in chocolate bowls? Sounds like a dream for any chocolate lover. My version of this classic dish includes cayenne pepper, which offers a spicy aftertaste that is surprisingly addictive for those who enjoy a little kick even in their desserts! Rich and creamy, this decadent treat is also suitable for a keto diet as I've substituted sugar with granulated erythritol. With this recipe, it's so easy to indulge this festive season!
- Medium
- 480 min
- 10 min
- 15 min
- 2 steps
- 9 Ingredients
- Medium
- 2 steps
- 9 Ingredients
- 480 min
- 10 min
- 15 min
Instructions
-
Melt chocolate and make mousse bowls
- Blow up the water balloons until they are the desired size (approximately 6-7cm) and wash them.
- Melt the dark chocolate either in the microwave or using a double boiler then add Swerve and mix well.
- Let the chocolate cool down until room temperature when it becomes a thick consistency.
- Make sure the chocolate is not hot as it may cause the balloons to pop!
- Line a baking tray with parchment paper, and gently dip each balloon into the melted chocolate. Allow excess chocolate to drip off, then place them on the tray. If necessary, double dip the balloon in order to ensure the chocolate is thick enough to be a bowl. 4. Refrigerate the chocolate bowls until they are set. 5. Pop each of the balloons and peel them from the chocolate bowls, then return them back to the fridge while preparing the mousse.
-
Make mousse & assemble bowls
- Melt the chocolate, cayenne pepper, and cocoa powder using a double boiler.
- In a separate bowl, whisk the egg yolks together with erythritol.
- Place over simmering water and whisk until thick and creamy.
- Gently combine egg yolks and chocolate, then set aside.
- Whip the heavy cream, then fold it into the chocolate mixture.
- Pour the mousse into the chocolate bowls, and let it set in the chiller for at least 30 minutes.
Plate and Serve!
Serve with a spoon of whipped cream and strawberries.
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Ingredients
- Serves 8 people
-
chocolate bowls:
100 g 90% dark chocolate
-
30 g swerve
-
8 water balloons
-
mousse:
60 g 90% dark chocolate
-
1 tsp cayenne pepper
-
16 g cocoa powder
-
28 g butter
-
2 eggs (separated)
-
70 g granulated erythritol
Nutrition
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