Low Carb Chocolate Mousse
- 100g chocolate – at least 70% cocoa
- 1 ½ cups of whipped cream
- 2 egg whites, beaten to soft peak stage
- 1 dessertspoon to 1 Tbs cocao or cocoa
- Few berries and extra grated chocolate -optional
Melt the chocolate, add cocao or cocoa, then add to the whipped cream. Mix well, then carefully add the egg whites. Chill for a few hours or up to 24 hours is fine.
Serve with a few berries and some extra grated chocolate for decoration.