Last week when I put up the simple blend of cream and chocolate, Carol posted her version of Banting chocolate mousse as a comment on my Facebook page. It was worth trying out with a few modifications.
Ingredients
Lindt 70% chocolate 100g – you can actually get away with using a bit less.
2 egg whites
3/4 cup of cream
I used 70% dark chocolate which is the very minimum for calling Banting friendly. If you can tolerate a higher percentage, then go for it. For me this is okay. I used 100g Lindt, although I thought after I tasted it, that I could probably have used less.
Method
Break the Lindt into pieces and microwave until almost melted (+/-90 seconds)…
While that’s in the microwave, take two eggs and separate the whites out…
Whisk the egg whites…
Measure 3/4 cup of cream…
Beat until peaks form…
Now you have your three basic ingredients ready…
Blend them altogether and refrigerate for at least an hour…
Serve with cream, berries or Greek yoghurt…
It is very rich so you don’t need too much. This amount easily feeds 4. Ideal for dessert on Easter Sunday.
Talking of Easter Sunday, here is one of the Bible verses relating to resurrection Sunday that has always provided me with great comfort…
God bless you richly this Easter.
Keep the smile going.
In His Grip,
Helga xx 🙂