Low Carb Chocolate Mousse Cups
- 200g chocolate – at least 70% cocoa. (I used 100g each of 70% cocoa + 90% cocoa and did half of each for the cup and filling)
- 50g butter
- 2 eggs, separated
- 1 tsp vanilla essence
- 1 level Tbs castor sugar (OR use Natvia)
- Few frozen or fresh raspberries
Chocolate cups: Gently melt 100g chocolate, stir until smooth. Using a pastry brush, coat the base and edges of 6 paper muffin liners. Chill until set, then repeat until you have a reasonably thick, firm layer on the liners. Gently reheat the chocolate as required. Or if you are able to get a good thick coat on the first time, that’s fine, just chill until set.
To make the mousse: Gently heat the remaining 100g chocolate and butter until melted and smooth. Cool for 5 minutes then beat in the egg yolks one at a time and stir until the mixture is smooth, add the vanilla essence. Beat the egg whites to soft peak stage, then add the sugar or Natvia and beat for another minute, or until dissolved. Gently fold into the chocolate mixture until well combined. Spoon into the chilled chocolate cases and pop raspberries on top. Chill until ready to serve. Remove from the fridge 10 minutes before serving. Serve with whipped cream if desired.