Low-carb Mocha Cream Mousse
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 450 ml coffee, black, freshly brewed
- 50 ml whipped cream
- 5 g cocoa powder, unsweetened
- 1 packet gelatin powder for 500 ml liquid
- 2 tablespoon water
- some liquid sweetener
- some coffee beans, possibly
Print Recipe
Pin Recipe Instructions
- Put the gelatine in a (microwave-safe) bowl, mix with 2 tablespoons of water and leave to swell for 10 minutes. In the meantime, brew the coffee.
- Heat the gelatine in the microwave for 20-30 seconds until it is liquid. Gradually stir in the warm coffee with a whisk, no lumps should be left behind. Add the cocoa and stir in as well. Add sweetener to taste.
- Put the bowl in a cool place and stir after about 1 hour. Possibly cool for another 30 minutes, stir again. As soon as the mixture begins to set, whip 50 ml of cream until stiff and fold in. Possibly sweeten.
- Either fill the mousse in small portion bowls or simply let it set completely in the bowl and serve later on plates with two tablespoons as lobes. Serve with a dollop of cream and a few coffee beans if necessary.
- Incidentally, you can also eat normal coffee beans. If you like, you can of course also use chocolate-coated beans, but they are not low-carb!
- Coffee, gelatin, water and sweeteners have no carbohydrates.
- 50 ml whipped cream: 1.6 g carbohydrates
- 5 g baking cocoa: 0.4 g carbohydrates
- The total portion of mocha cream mousse has 2 g carbohydrates,
- 5 servings of 100 g: 0.4 g each of carbohydrates.
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