Two Ingredient Dark Chocolate Mousse

Believe it or not, I am actually not a fan of using artificial sweeteners, but life is about compromise. If I want to eat let alone enjoy my food, I am going to have to give a little.

However, one thing I can make that is completely natural is dark chocolate mousse. This is a simple simple recipe that tastes soooooo yummy. You can also freeze it as a stand-in for chocolate ice cream.

Oh and before I forget, if you are shopping Amazon this year, please consider using my affiliate link. Proceeds go toward replacing my Kitchen Aid mixer, which I rely on heavily, for recipes just like this one, due to a bum wrist. It doesn't cost you anything, I don't know who orders what or where things go or even if people clicked from this post.
Ingredients:

1 pint heavy whipping cream
1 bag Ghiradelli 60% cacao chips

Yes that's it.


Instructions:



Melt the chocolate on a double boiler. Takes about 5 minutes. Stir it rather frequently. Once it's melted, set aside to cool slightly.


Beat the tar out of the heavy whipping cream until it is stiff and thick. This also takes about 5 minutes.



Fold the chocolate into the cream, gently, with a spatula. Drizzle the chocolate down the sides of the bowl to cool it even further before it hits the cream.

Be sure to thoroughly incorporate the chocolate, if you under stir, you'll get a clump of hard chocolate at the bottom of the bowl.

Once it's all done put it in the fridge to 'set' and then go lick the saucepan AND the bowl.

Because this is how we know God loves us, dessert making always yields at least one bowl to lick.

Not licking is a sin. I just want you to know so nothing bad happens to you when you go the great buffet in the sky.

This makes about 6 to 8 1/2 cup servings and that is all you may have, just 1/2 cup as this is low carb, not carb free. A long time ago, in a galaxy far away, I calculated the carb count at 10g, but I could be mis-rembering.

All that space travel is hard on the brain.

No, I don't know why I'm mixing in Star Wars/space travel verbiage and religion here. Why do you ask?

Top with raspberries or strawberries and serve. I happened to use sugar free Cool Whip (so bad for me, I know but there was this last minute dinner party with NO berries to be found in this universe) and chocolate sprinkles.

May the mousse be with you.

Updated Low Carb Chocolate Cake for Breakfast Muffin Recipe

I've been making these muffins for several months now and am constantly irritated with how I originally wrote the recipe. So disorganized and confusing. Sorry.

Here's a revamp that I hope makes more sense. Ingredients are now listed in the order they are used which should make the recipe easier to follow.

Ingredients

-1/2 stick butter OR 1/4 cup extra virgin olive oil OR grapeseed oil

-1/4 cup Splenda brown sugar blend (I also use 1/2 cup sometimes, depending on mood, makes for a lighter crumb texture.) (You can also use 1/4 cup regular brown sugar and 1 mashed banana if you want to avoid artificial sweeteners.)

-1/3 cup water

-3 eggs

-1 tbsp vanilla

-Dash of salt

-1/2 cup cocoa powder

-2 tsps baking soda

-1 1/2 cups almond flour

-1/2 cup ground flax

-1/2 cup Ghiradelli chocolate chips 60% cocoa


Instructions

1. Preheat oven to 350F

2. Mix butter and splenda. Add in eggs, vanilla, water and salt.

3.Once all the wet ingredients are combined, add cocoa powder, baking soda, almond flour and flax.

4.Once the batter is well mixed, add chocolate chips.

5.Assess batter texture. You want a wet, soft dough, kind of mousse-y in texture. If the batter seems dry, add a little more water.

6.Bake for 20 minutes, but check at the 15 minute mark. These can overbake fast so keep an eye on them.

I store these in the fridge and reheat in the microwave for 18 seconds in the morning. They will keep for almost 2 weeks in the fridge.

Serve plain or with cool whip for a flourless cake effect. Top with raspberries if you really want to blow your mind. If you want to be really bad, serve over low carb ice cream OR top with nutella, or both. Nutella in small amounts is acceptable in terms of carb count.

These muffins are healthy (cocoa powder is full of antioxidants and almonds are good for your heart) but also really lend themselves to tasting like a really sinful dessert. Which makes them perfect for a low carb diet.