Chocolate cream mousse pots
A rich, airy chocolate mousse made with unsweetened cocoa and erythritol. Ready in minutes, then chill.
- Time15 min plus chilling
- LevelEasy
- Costabout £0.70 a head
Ingredients
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Method
- 1
Sift the cocoa and powdered erythritol into a large bowl so there are no lumps. Stir in the vanilla extract.
- 2
Add the cream and whisk with an electric whisk for 2 to 3 minutes, until it forms soft, thick peaks and the colour is even. Do not overwhisk or it will turn grainy.
3 min - 3
Taste. Add a little more erythritol if you like it sweeter, and whisk briefly.
- 4
Spoon or pipe into four small glasses and chill for at least 1 hour.
- 5
Top with fresh raspberries just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.