Sugar-free chocolate mousse

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By Stacey Botha April 01 2020
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Ingredients (13)

10 ml Sheridans gelatine — powder
150 ml water
150 ml milk — full cream
50 g cocoa powder
80 g butter — salted
1 pinch salt
120 g xylitol
10 ml honey
145 g eggs — white
85 g eggs — yolk only
1/2 tsp Cream of tartar
250 ml whipped cream
fresh berries
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Method:

Place the water into a pot and heat. Add gelatine, and whisk until dissolved. Add milk, cocoa powder, salt and vanilla. Use whisk and dissolve cocoa into the mixture. Add butter and honey, mix until dissolved. Stir regularly until hot. Leave to cool slightly. Whisk in the egg yolks. Grind xylitol until fine. Set aside. Whisk egg white and cream of tartar on high speed until stiff peaks. Add xylitol 1 spoon at a time until well mixed.Add cocoa mixture slowly to the egg white, until well mixed. Pour mixture into your serving glasses. Refrigerate until set. Serve with Freshly whipped cream and fresh berries.

Published with permission of Stacey Botha, chef at BON Hotel Empangeni.



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