The mouse is a dessert of French origin in which through cooking we incorporate air bubbles until a light and airy texture is obtained. It can be light and fluffy or creamy and dense, depending on the technique used. Usually, mousses are prepared with beaten egg whites, whipped cream, chocolate and, of course, sugar.
Because I love this dessert I couldn’t give up on making the perfect sugar free mousse. The first mousse recipe that I made was the chocolate one and it was spectacular, but a little variety never hurts, right? 🙂
Honestly, I’ve never been a big fan of the combination between the chocolate and mint, but I have decided to give it a chance. I tell you honestly that this duo mousse is flawless!
Sometimes even I don’t believe that what I cook and eat is healthy, but it is. We tend to associate healthy food with something tasteless or we are talking about it as if it was a punishment, but I think that this is a totally wrong perception.
Fluffy, light and full of flavor, this mousse is pleasure served in a cup.
This mousse is IRRESISTIBLE. ♡
This mousse can be consumed in the Dukan diet starting with the cruise stage, but you will have to replace the protein powder with skimmed powdered milk and add 5g of cocoa.
- 4 large eggs
- 250 g fat-free cream cheese
- 60 g sugar free chocolate whey protein
- 10 g fat reduced unsweetened cocoa powder
- 100 g erythritol with stevia
- 10 sheets gelatin
- 1/2 tsp cream of tartar/bitartrat de potasiu
- 3-4 drops natural green food coloring (optional)
- 1 tsp peppermint extract
- 1/6 tsp salt
- Soak the gelatin sheets in a bowl of cold/iced water for 5 to 10 minutes.
- Separate the egg whites from the yolks in two metallic/glass bowls. If you are going to use glass bowls, be careful so that at least the one for the yolks is resistant to high temperature.
- Mix the yolks with 50g of erythritol with stevia until they reached a pale color and doubled in volume. Add the cheese and mix again until combined. Cook the yolk mixture at bain marie/ water bath, stirring constantly with a whisk. The cream is ready when it thickened and it looks aerated. It may take about 5-6 minutes for the cream to cook.
- Squeeze the excess water from the gelatin sheets and add them to the cream. Stir until dissolved. Set the bawl aside and let the cream cool.
- Beat the egg whites until foamy. Add the rest of the erythritol with stevia and the cream of tartar and beat until stiff peaks form.
- Incorporate the beaten whites into the cream in circular motions with a rubber spatula.
- Separate 1/3 of the mixture for the mint mousse and set it aside.
- In the remaining 2/3 add the whey protein and the cocoa powder and incorporate fold the mixture to incorporate the dry ingredients. Put half of the mousse into a piping bag and pipe in your glasses the first chocolate mousse layer. Put the glasses in the freezer for 10 minutes.
- For the mint part, add the peppermint extract and the food coloring to the remaining 1/3 of the mousse. Fold until combined. Transfer the mousse into a piping bag, take out the glasses and pipe the mint mousse layer. Put the glasses again in the freezer for 5-10 minutes.
- Finally, put the remaining half of the chocolate mousse into a piping bag and pipe the last layer of the chocolate mousse.
- Put the glasses in the fridge and leave them there for 3 hours or until the mousse sets.
- Enjoy!
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One serving has 26.6g of protein!
