Low-Carb Chocolate and Hazelnut Mousse
This low-carb chocolate and hazelnut mousse is a decadent and delicious dessert that's perfect for any occasion. It's made with a combination of almond milk, heavy cream, dark chocolate, hazelnuts, and egg whites, and it's sweetened with stevia extract. The mousse is light and airy, with a rich chocolate flavor and a hint of hazelnut. It's the perfect way to satisfy your sweet tooth without sacrificing your health.
The origins of chocolate mousse can be traced back to the early 19th century, when French chefs began experimenting with ways to create a light and airy dessert that was both delicious and elegant. One of the first recipes for chocolate mousse was published in 1825 by Marie-Antoine Carême, a renowned French chef who is considered to be one of the fathers of modern cuisine. Carême's recipe called for a combination of chocolate, eggs, and sugar, and it was similar to the chocolate mousse that we know today. Over the years, chocolate mousse has become a popular dessert all over the world, and it has been adapted to suit a variety of tastes and preferences. This low-carb chocolate and hazelnut mousse is a modern take on the classic dessert, and it's perfect for those who are looking for a healthier and more delicious way to enjoy their favorite treat.
Low-Carb Chocolate and Hazelnut Mousse Low-Carb Chocolate and Hazelnut Mousse Low-Carb Chocolate and Hazelnut Mousse Low-Carb Chocolate and Hazelnut Mousse
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 cup unsweetened almond milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon stevia extract
  • 2 ounces dark chocolate (70% cacao or higher), finely chopped
  • 1/2 cup hazelnuts, toasted and finely ground
  • 1 egg white
  • Pinch of salt
Instructions
  1. In a medium bowl, whisk together the almond milk, heavy cream, vanilla extract, and stevia extract.
  2. Place the chopped chocolate in a microwave-safe bowl and microwave for 30 seconds at a time, stirring in between, until melted and smooth.
  3. Stir the melted chocolate into the almond milk mixture until well combined.
  4. In a separate bowl, whip the egg white and salt until stiff peaks form.
  5. Gently fold the whipped egg white into the chocolate mixture until just combined.
  6. Spoon the mousse into individual serving glasses or ramekins.
  7. Cover and refrigerate for at least 2 hours, or overnight.
  8. Before serving, sprinkle the toasted hazelnuts on top.
Why It Works
  • The combination of almond milk, heavy cream, and dark chocolate creates a rich and decadent mousse that is also light and airy.
  • The stevia extract adds a touch of sweetness without the guilt.
  • The toasted hazelnuts add a nutty flavor and a bit of crunch.
  • The egg whites are whipped until stiff peaks form, which gives the mousse its light and airy texture.