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Chocolate Mousse Recipe


Atkins Chocolate Mousse
9.7g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:French
Cook Time: Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

15.6g

Protein

60.5g

Fat

5.3g

Fiber

714.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 7ozSugar Free Chocolate Chips
  • 1 1/2ozEgg White (Dried)
  • 0 1/2cupTap Water
  • 0 1/4cupCocoa Powder (Unsweetened)
  • 2cupHeavy Cream
  • 1tsp dryCoffee (Instant Powder)
  • 1tspVanilla Extract
  • 2tbspSucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

  1. Melt chocolate chips in a double boiler over medium-high heat (or in a microwave on medium heat for 1 to 2 minutes). Set aside and let cool to room temperature.
  2. While chocolate cools, in a medium bowl beat 3 tbsp dried whites and water with an electric mixer on medium-high speed, until whites are thoroughly dissolved and stiff peaks form, about 5 minutes. Set aside.
  3. In a large bowl, mix cocoa powder with 1/2 cup of the cream, instant coffee and vanilla until well-combined. Stir in melted chocolate and set aside.
  4. In another large bowl with an electric mixer, beat remaining cream with sugar substitute until semi-stiff peaks form, about 4 minutes. Set aside 1 cup of this sweetened whipped cream (for topping), and fold remaining into chocolate mixture in two additions.
  5. Fold egg whites into chocolate-cream mixture in three additions. Divide among four dessert glasses and top with reserved whipped cream. Using a vegetable peeler, shave thin pieces of remaining chocolate bar over whipped cream if desired and serve.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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