1/2 cup unsalted butter
4 oz unsweetened chocolate
1 cup powdered erythritol
2 tsp vanilla extract
2 cups heavy cream
3 large egg yolks
1/4 cup unsweetened cocoa powder
A pinch of salt
In a microwave-safe bowl, melt the butter and unsweetened chocolate together in 30-second increments, stirring each time until smooth.
Stir in the powdered erythritol and vanilla extract into the melted chocolate mixture until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the egg yolks until they are pale in color.
Slowly add the egg yolks into the chocolate mixture, stirring continuously.
Gently fold in the whipped cream until no streaks remain.
Sift the unsweetened cocoa powder and salt over the mixture and fold it in until fully combined.
Spoon the mousse into serving glasses or bowls.
Chill in the refrigerator for at least 2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 2 hours 20 minutes
Kcal: 350 kcal | Servings: 6 servings