LORRAINE'S ORANGE CHOCOLATE MOUSSE
3 1/2 ounces MiniCarb chocolate chips
2 tablespoons butter
1/2 teaspoon orange extract
4 eggs, separated
2 teaspoons granular Splenda or equivalent liquid Splenda
Place the chocolate chips and butter in a glass bowl; microwave on MEDIUM about 2-3 minutes or until melted, stirring after half the time. Stir in the extract. Add the egg yolks to the chocolate and stir vigorously with a wooden spoon until blended; cool to room temperature.
In a separate bowl, add a pinch of salt and Splenda to the egg whites. Beat until peaks form. Fold 1-2 spoonfuls of the egg whites into the chocolate mixture to lighten, then gently fold in the remaining egg whites. Pour into ramekins and chill at least 3 hours before serving.
Makes 4 servings
Do not freeze
Per Serving: 258 Calories; 19g Fat; 10g Protein; 14g Carbohydrate; 10g Dietary Fiber; 4g Net Carbs
This recipe is from my friend, Lorraine, in England. The only thing I had to do to adapt it for low carb was substitute sugar free chocolate chips. Her recipe didn't call for any additional sweetener. It was my idea to add the Splenda to the egg whites. After tasting it, I think that could be omitted. This has the texture of pudding, but is foamy like mousse.
Due to the small amount of Splenda in this recipe, it doesn't matter if you use granular or liquid. The counts remain the same. If you like the combination of orange and chocolate, you'll love this. I had a little trouble getting the mixture to look smooth without deflating the egg whites, but I don't think that will matter. This is very rich and chocolaty.
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