If you are afraid of, opposed to, or medically unable to eat raw eggs than this is a recipe you should not make.

But, if you can handle some tempered egg yolks and some raw egg whites this recipe is fantastically delicious and totally Dukan Diet friendly.

It’s not fat free. It’s not calorie free. It’s not even something that you should eat everyday, even though it’s carb free (other than the sugar alcohol carbs from the Splenda).

But, if you are looking for a special dessert for a special occasion that is rich, decadent, and will make you feel totally the opposite of diet deprived this is amazing.

You’ll dirty a few pots and bowls making it, but I promise it’s worth it.

We’ll be having a quiet night in on New Year’s Eve (that’s what folks with small children and no babysitter do!) and this will be our fancy dessert.

Chocolate Mousse*
Good for Attack, Cruise, Consolidation, Maintenance
Makes 9 Servings

Ingredients:

  • 6 oz unsweetened baking chocolate
  • 2 tbsp unsalted butter
  • 1/4 cup coffee
  • 4 tbsp skim milk
  • 4 large eggs, separated
  • 1 cup Splenda
  • 1 tbsp Splenda
  • 2 tbsp water
  • 1 tbsp vanilla extract
  • pinch of salt

Instructions:

  •  Set up a saucepan 1/3 full of water on the stove and heat to a low simmer.
  • While this heats set up a stand mixer; get out a handheld electric mixer; two bowls that can fit rest snugly in the pan of water on the stove; and a large bowl of ice water.
  • In one bowl place the chocolate, butter, coffee, and milk. Place this bowl on the pan of simmering water and allow it to melt, gently stirring it to make it smooth. When smooth, remove it from the pan of water and set aside.
  • Separate the eggs: the whites into the stand mixer and the yolks into the other small bowl.
  • Into the yolks add 1 cup Splenda and 2 tbsps of water. Place this bowl on the pan of water on the stove and mix it continuously with the handheld electric mixer for approximately 3 minutes or until the mixture has gotten a bit thick and resembles a hollandaise sauce.
  • Remove the yolk mixture from the pan of water, turn off the stove, and place the bowl into the larger bowl of ice water you prepared earlier.
  • With the handheld electric mixer continue to beat the egg yolks until they are thickened and slightly lighter in color.
  • Add in the chocolate mixture and beat to make smooth.
  • In the stand mixer, beat the egg whites and salt together on high speed until they are at soft peaks. Add in the vanilla extract and beat to stiff peaks.
  • With the handheld electric mixer on the lowest possible speed add the egg whites into the chocolate mixture in two batches. Gently beat to make smooth.
  • Prepare a muffin tin with 9 aluminium muffin liners.
  • Using an ice-cream scoop scoop the mousse into the muffin liners. Refrigerate for 4 hours before serving.
  • Serve as is or add a very small dollop of unsweetened whipped cream.

* As with most recipes, I didn’t make this up. I adapted it to be Dukan Diet friendly from Dave Libovitz’s adaptation of Julia Child’s version in Mastering the Art of French Cooking.

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