A delicious Banting chocolate mousse for your Christmas table
Even if you aren’t Banting, you’ll definitely want to get stuck into this creamy, dark chocolate and coffee pudding.
Preparation time: 20 minutes | Cooking time: 10 minutes | Freezing time: 2 hours or overnight | Serves: 15
For the mousse:
300 g pure dark chocolate, chopped (no sugar added, minimum 70% cocoa)
60 ml black coffee
55 g (¼ cup) xylitol
3 Tbsp cocoa powder
500 ml whipping cream
For the topping:
100 g fresh blackberries
100 g pecan nuts, toasted
30 g coconut shavings, toasted
30 ml (2 Tbsp) raw honey for drizzling (this is optional as it is on the Banting orange food list)
1. Place the chopped chocolate into a heatproof bowl over a pot of simmering water. Stir continuously until melted. Watch that the bowl does not get any hotter than you are able to handle by hand as this may cause the chocolate to burn and seize.
2. Remove the bowl from the heat and set aside to cool slightly.
3. Place the eggs and xylitol into your mixer and beat on high until the mixture is pale, thick and doubled in volume.
4. Sift over the cocoa powder, add the chocolate and coffee mixture, then fold into the mixture until combined. In a separate bowl, whip the cream to stiff peaks.
5. Lightly fold the cream into the chocolate mixture, making sure to combine everything thoroughly.
Spoon the mixture into your glass dish and place in the fridge to set for two hours or overnight.
6. When ready to serve, remove from the fridge, sprinkle with toppings and enjoy!
This is one of those desserts that you may be asked to make every year from now on at Christmas time so prepare yourself for a chocolate mousse-making tradition.
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