KETO CHOCOLATE-COCONUT MOUSSE
This keto-friendly mousse is made with an unexpected ingredient--cottage cheese! Note that the nutritional information doesn't reflect NET carbs, of which there are 6 grams per serving. Use your favorite keto-approved sweetener that measures like sugar.
Provided by France C
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 1
Number Of Ingredients 6
Steps:
- Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.
- Refrigerate until set, at least 30 minutes. Top with coconut before serving.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 17.5 g, Cholesterol 48.1 mg, Fat 17 g, Fiber 2.1 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 541.4 mg, Sugar 0.6 g
BRANDY KISSED CHOCOLATE MOUSSE WITH COCONUT CRUMBLE
Provided by Linkie Marais, Food Network Star Season 8 Finalist
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the mousse: In a heatproof bowl set over a pot of simmering water, melt the chocolate. Then stir in the granulated sugar and 1 tablespoon water. Stir until all the sugar is dissolved. Add the brandy and stir well.
- In a separate bowl, start beating the egg yolks while slowly pouring the melted chocolate into the yolks. Beat until the bowl feels cool.
- Whip the heavy cream with the powdered sugar. Fold the chocolate mixture into the whipped cream and chill for 30 minutes.
- Combine the coconut and Reese's Pieces in a food processor and pulse until the mixture is blended and crumbly, but not smooth. Do not over process.
- For the grape-apricot sauce: Combine the grape soda, granulated sugar and dried apricots in a small saucepan and simmer until the apricots are softened, 5 to 10 minutes. Transfer to a food processor or blender and puree to a smooth sauce.
- To serve: Roughly the chop the cashews and popcorn together. Divide the coconut mixture among small parfait or tall shot glasses. Transfer the mousse to a piping bag and fill each glass. Garnish each with a strawberry slice and some cashews and popcorn. Place the glass on a plate and drizzle the grape-apricot sauce on the plate.
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- Make the whipped cream. Place a mixing bowl and whisk (or hand mixer whisk attachment) in the freezer for 10 minutes. Then add the coconut milk*, sugar, and vanilla extract and whisk together until stiff peaks begin to form. Refrigerate while you prepare the chocolate mousse.
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