|
Pittsburg, Kansas | I had a request for this recipe that my wife makes for one of our low carb/keto deserts. It is definitely not zero carb but as deserts go very low carb. I thought since I was typing it out for the email, I just as well post it here in case anyone else is interested.
She got the recipe somewhere off of a low carb video then adjusted it to her own liking. We have it pretty often and like it a lot. For non low carbers, it probably is not sweet enough. You could make it into a conventional desert simply by adding more sweetness like sugar or milk chocolate instead of dark chocolate. For people used to eating nearly zero sugar, it will taste plenty sweet with the 85% chocolate. You could make it even lower carb by going to 90-99% chocolate but it would be a bit bitter.
I did not do a very good job of listing the ingredients seperate. I'm not a cooking guru. But I think there is enough instruction to get the job done. If unsure about something, just look up conventional French Silk Mousse recipe on Youtube or something to get a better description.
The main things that make it low carb are using very dark chocolate which has low amounts of sugar and butter which is mostly fat. And no added sugar or anything like sweetened condensed milk.
So here it is. Low Carb French Silk Mousse
She "kind of" got it off the internet, then customized it to her own liking.
Soften three sticks of butter.
You will need 100 grams of 85% chocolate (one large bar)
Soften 8 ounces of creme cheese
one cup of whipping cream, whipped. Beat till stiff. Set it aside in fridge.
4 eggs whipped (with beater like whipping cream)
Melt one of the three sticks of butter with the chocolate and creme cheese. Add one tablespoon of vanilla.
Heat the above mixture till warm and melted.
Slowly add the the four whipped eggs using the mixer to mix it together
Once well mixed then mix in the other two sticks of softened butter. Use the mixer.
Then "fold" in the whipped whipping cream.
She likes to place in individual size containers with lids with room left in the top of the containers (about half full) for toppings to add later. Chill in fridge.
It will be ready to serve anytime after 2-3 hours of refridgeration, will keep in the fridge for at least a week. Makes 8-10 individual servings. You could just do it all in a single pan, but then there is a temptation to serve yourself a rather large serving defeating the purpose of it being low carb. We just each eat one individual serving after supper.
When she serves it will take an individual size container out of the fridge, take lid off, and add toppings if desired. Toppings could include any of the following for low carb. A couple strawberries chopped, or a half dozen to a dozen blueberries, rasberries or blackberries. Berries are the lowest carb/sugar count of the sweet fruits. Then she usually shaves just a little extra 85% dark chocolate on top of the fruit to make it look nice and add a little extra zip to the taste. 6-8 roasted chopped pecan halves are also a good low carb topping. Pecans and walnuts are some of the lowest carb nuts, but the portion size still needs to be limited just like the fruit.
Delicious without breaking the carb bank. Enjoy.
Edited by John Burns 1/18/2023 22:00
| |
|
Low carb Chocolate French Silk Mousse
