This stuff is creamily chocolatey, a low-carb treat for when you want silky mousse with a coffee-flavoured twist.
A warning note, though: this recipe contains raw eggs. While they are generally safe to eat, it may well bother you – if that’s the case, this recipe isn’t for you! 🙂
For those of you who are still keen, please know that you can only taste pure, creamy bliss.
Hack! Freeze for 20 minutes for a dreamy, ice-creamy texture.
This recipe can be gluten-free, nut-free, and low-carb.
Preparation time: 15 minutes (plus chilling)
Serves 4-6
Ingredients:
– 100 ml boiling water
– 1 heaped teaspoon coffee powder
– stevia, to taste (I used 5 tablets equivalent to 1 teaspoon sugar each)
– 60 grams unsalted butter
– 1/3 cup cocoa powder
– 2 eggs
– 250 ml cream, whipped to soft peaks
Method:
1. Dissolve the coffee and stevia in the boiling water. Add to a saucepan, along with the butter and cocoa. Cook on the stove and whisk constantly, over medium-heat, until smooth.
2. Meanwhile, beat the eggs using a freestanding mixer (on high speed). Once they are tripled in volume, pour over the chocolate mixture in a thin stream, beating all the while.
3. Fold through the whipped cream and pour into small serving glasses. Chill for a minimum of 2 hours, and enjoy! 🙂
