The Best Chocolate Mousse*

This recipe was part of a really great cake recipe that I just made. It was like a half and half --half cake, half mousse.

It stands alone as a mousse surely. I would take this and probably cut it in half, and use as a filling for a double layer cake. Then frost it with a low carb butter cream.

But do as you prefer. I'll post the cake recipe tomorrow which produces a perfect single layer, so a doubling will make a fine two layer cake.

INGREDIENTS:

• 2 bars of 85% chocolate 3 1/2 oz each
• Up to 1/2 c sugar substitute of your choice
• 2 eggs
• 1 c cream (divided into 1/4 and 3/4 c)
• 2 tbsp cocoa powder (unsweetened)
• 1 tsp vanilla

INSTRUCTIONS:

1. Warm 1/4 c of cream and then add the 2 bars of chocolate broken up, stir until melted. It will be very thick.
2. Separate the eggs. Whisk by hand the yolks until lemony. 
3. In a separate bowl add the egg whites and up to 1/2 c of sugar substitute until stiff peaks
4. In another bowl whisk the cream (3/4 c) until stiff peaks
5. Add the chocolate mix to the egg yolks and whisk together.
6. Add the egg whites and fold together with the chocolate mix.
7. Finally, add the whipped cream, cocoa powder and vanilla, and whisk gently until mixed.
8. But in serving bowls or as needed into fridge for a few hours. 

SERVES: about 2 cups (half a recipe would be enough for a cake filling, but it's probably easier to make a full batch and use half as a simple mousse dessert.

NOTES: You can use this as a pudding or a cake topping or filling.

SOURCE: End of Pain