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There's a couple of recipes further down this forum for chocolate mousse.
and
Here's my original version, substituting sweetener for sugar. It makes 4 normal size (5-6 carbs) or 8 small size (2.5-3 carbs) portions. Should be eaten quickly.
75g-100g 99% chocolate (Lindt makes these, dunno about others)
4 egg whites
1/2 cup cream
2 splenda / stevia
1) Melt chocolate in cream over bain mairie. Cool to room temperature. Whisk to make frothy. (It won't exactly become bubbly, but you can trap some air in).
2) Whip egg whites with splenda/stevia until firm. (You might get some watery substance with this, if so, discard it, and stop whisking.)
3) Whisk egg whites into chocolate, a spoonful at a time.
4) Refrigerate and serve.
Sinful.
(Please note: I am on rung 1, so I haven't actually tried this with splenda/stevia... I will later, but any comments from anyone brave enough to try it would be most appreciated.)
and
Here's my original version, substituting sweetener for sugar. It makes 4 normal size (5-6 carbs) or 8 small size (2.5-3 carbs) portions. Should be eaten quickly.
75g-100g 99% chocolate (Lindt makes these, dunno about others)
4 egg whites
1/2 cup cream
2 splenda / stevia
1) Melt chocolate in cream over bain mairie. Cool to room temperature. Whisk to make frothy. (It won't exactly become bubbly, but you can trap some air in).
2) Whip egg whites with splenda/stevia until firm. (You might get some watery substance with this, if so, discard it, and stop whisking.)
3) Whisk egg whites into chocolate, a spoonful at a time.
4) Refrigerate and serve.
Sinful.
(Please note: I am on rung 1, so I haven't actually tried this with splenda/stevia... I will later, but any comments from anyone brave enough to try it would be most appreciated.)