Rich and delicious paleo chocolate mousse topped with a beautiful toasted meringue. This decadent recipe is easy to whip up and made paleo, gluten free, sugar free and low carb–it’s bound to satisfy all chocolate cravings!
This post is sponsored in partnership with Steviva. As always, all opinions expressed are my own. Thank you for your support in helping to make Peanut Butter Plus Chocolate possible!
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Easy-Peasy Paleo Chocolate Mousse
Here’s what you will need to make this low carb, gluten free, sugar free and paleo double chocolate mousse:
- canned coconut milk (full fat)
- sugar-free dark chocolate (such as Lily’s)
- Steviva sweetener (stevia + erythritol blend)
- vanilla extract
- salt (optional)
For the meringue:
- egg whites
- Steviva sweetener (stevia + erythritol blend)
- cream of tarter
Steviva Erythritol and Stevia blend
I really love the Steviva blend it contains one of the highest quality Rebaudioside A (stevia extract) an all natural grain extract, erythritol, a filler which is naturally occurring in a variety of foods and derived from non-GMO fermented grain. I found a lot of great information about stevia and erythritol that I actually didn’t know on their website.
The Steviva Blend is granulated like sugar, dissolves quickly and has a 2:1 sweetness ratio to sugar, so it is very easy to measure making it ideal to bake and cook with and it also has less than one calorie and less than one carbohydrate per serving. Also, it’s safe for diabetics and may be used in hot or cold liquids or sprinkled on cereals and fruit. I personally like it better than using just a granulated erythritol. I feel it bakes well and tastes better as a blend.
If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx
Chocolate Mousse with Toasted Meringue
Ingredients
Mousse
- 1 c coconut milk (full fat)
- 3 tbsp Steviva stevia & erythritol blend
- 3/4 c sugar-free dark chocolate chips, Lily's
- 1 tsp vanilla extract
- 1/8 tsp salt optional
Meringue
- 1 egg white
- 1/4 c Steviva stevia & erythritol blend
- 1/4 tsp cream of tarter
Other
- crushed nuts for layering optional
Instructions
- In a small sauce pan or pot, heat the coconut milk, Steviva and vanilla extract until just before a boil. Place the chocolate chips into a heat proof bowl and pour the hot coconut milk mixture over the chocolate. Let stand for 5 minutes and then whisk until smooth. Distribute the chocolate mixture between 6 serving cups and place them in the refrigerator to chill for one hour or until solid.
- Once ready to serve, prepare your meringue. Place the egg white, Stevivia and cream of tarter into a heat proof bowl over a small pot of boiling water (double boiler) and whisk until the steviva has melted and no more grittiness remains. Remove the bowl from the heat and use a hand held mixer to beat, starting on low and gradually beating on high. Beat for 5-7 minutes or until stiff peaks form. Carefully place the meringue in a piping bag.
- Remove the chocolate cups from the refrigerator and top with crushed nuts if desired before finishing with meringue. Use a kitchen torch to toast meringue if desired.
Nutrition Facts
Chocolate Mousse with Toasted Meringue
Serves: 6
|
Amount Per Serving: 1 serving cup
|
||
|---|---|---|
| Calories | 238 | |
| % Daily Value* | ||
| Total Fat 13g | 20% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 12g net | 4% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 4g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Peanut Butter + Chocolate
