Chocolate Mousse

[ssMarilyn]

I make my own chocolate mousse by whipping up a container of heavy whipping cream, then fold in 3-4 packets of Splenda and 3-4 tablespoons of Special Dark baking cocoa powder. The cocoa is 3 carbs per tbsp and I am able to spoon the finished mixture into 5-6 small Rubbermaid containers, the translucent ones with the blue lids. (I think the containers are 1/2 cup size) I pop these in the freezer and allow myself one a day. They are a godsend to me because I am a DARK CHOCOHOLIC!! I also bought some black cocoa from a catalog so can make the mousse even richer. Total carbs is 2 or 3 per serving and you can't beat that! Ooooo, tastes so good!

[FLdoodette]

Whoa ... they sound positively decadent, Marilyn! When I get further up the rungs, I'll try it. A good Christmas dessert, definitely ... thanx!

[ssMarilyn]

I eat these in the induction phase and they don't seem to affect my weight-loss. I did forget to mention that you take one out of the freezer and lay it on the counter for about 30-45 minutes so it thaws abit. They are amazing and a real crutch for chocoholics!

[Steelslady]

I shall be using this recipe in a couple of weeks.

[audi]

Mmmmm that sounds amazing. What a fab idea!

[christopher1]

Its my favorite.... i make it often and have.... in different styles and recipes i make it and have...

[michelle23464]

Here is one I tried and we like it alot.





Sugar-Free Chocolate Mousse - Low Carb Recipe


Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stabilize the mousse so you can make it in advance. Fast and easy to prepare.
Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 1 tsp unflavored gelatin
• 1 Tbsp cold water
• 2 Tbsp boiling water
• 1 cup Splenda
• 1/2 cup unsweetened powdered cocoa (Ghiradelli preferred) try ¼ cup
• 1/8 tsp salt
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• Optional topping: whipped cream lightly sweetened with Splenda
• Light dusting of unsweetened cocoa powder

Preparation:

Chill a medium mixing bowl in the refrigerator.

Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.

In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.

Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.

May be made a day in advance.

Yield: 4 (1/2 cup) servings with less than 4 net carbs per serving