Mousse

Name: Mousse
Total time: 600 s
Yield: 6 - 8 servings
Cuisine: American
Ingredients: 250 gs mascarpone cheese; 250 cc hwc (may double amount for higher fat); 40-70 grams 85% dark chocolate (I used Lindt); Sweetener to taste. Ex: 4 tbsp of monkfruit/erytritol powdered; 1 tbsp Vanilla,

silvana @silvanaketovores

Keto Mousse, Ice cream, Fluff

silvana @silvanaketovores

Keto Mousse, Ice cream, Fluff

Saved

Ingredients

10 min

6 - 8 servings

250gs mascarpone cheese
250 cchwc (may double amount for higher fat)
40-70 grams85% dark chocolate (I used Lindt)
Sweetener to taste. Ex: 4 tbsp of monkfruit/erytritol powdered
1 tbspVanilla,

Saved

Steps

10 min

1

In large bowl add all ingredients except chocolate and around 30 cc HWC.
2

In a small bowl, break up chocolate and half cover with HWC. Microwave in 30 sec pulses and mix to form ganache. Let cool.
3

Add chocolate ganache to the bigger bowl.
4

Blend with hand blender until stiff.
5

Scoop into mason jars.
6

Freeze for frozen type dessert or leave in fridge for mousse.
7

Ideas: instead of chocolate 1. Vanilla drops 2. Instant coffee 3. Strawberry pulp or other berry of choice. 4. 1/2 cup of peanut butter or other nut butter.
8

May use more or less chocolate/ vanilla / coffee etc for deeper flavour.