Healthy Chocolate Mousse Directions:
- Prepare the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. Then, heat it gently in the microwave for 10-15 seconds until dissolved.
- Melt the Chocolate: Lightly spray a heatproof bowl with olive oil. Add the Lily’s Mini Bitter Chocolate Chips and place the bowl over a pot of simmering water (double boiler). Stir until melted and smooth. Remove from heat and let cool slightly.
- Whip the Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the Stevia, continuing to beat until stiff peaks form.
- Heat the Almond Milk: Warm the almond milk slightly (do not boil) and mix in the dissolved gelatin. Stir well to combine.
- Combine Mixtures: Slowly pour the almond milk mixture into the melted chocolate, stirring constantly. Then, fold in the whipped egg whites until fully combined and airy.
- Mold and Chill: Pour the mousse mixture into silicone molds to achieve a smooth, rounded shape. Refrigerate for at least 3-4 hours or freeze for a firmer texture.
- Serve: Once set, gently remove from molds. Enjoy as is or lightly dust with cocoa powder for a refined finish.
WW Points Calculation:
- 4 oz (115g) Lily’s Mini Bitter Chocolate Chips: 8 points
- 1 cup (240ml) unsweetened almond milk: 1 point
- 3 large egg whites: 0 points
- 1/4 cup Stevia: 0 points
- 1 tsp vanilla extract: 0 points
- 1 tsp gelatin powder: 0 points
Total Points: 9
Servings: 6 (1 serving = 1 mousse bite)
Per Serving: 1.5 points
Nutrition Information (per serving):
- Calories: 80
- Fat: 5g
- Protein: 3g
- Carbohydrates: 8g
- Sugar: 1g
- Sodium: 15mg
I'm waiting for your comments! Enjoy!
