Description
Keto White Chocolate Mousse with Nutmeg Cream delights your taste buds!
Ingredients
Scale
- 8 ounces white chocolate, sugar-free, chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon gelatin powder
- 2 tablespoons water
- 1/2 cup heavy cream (for nutmeg cream)
- 1/2 teaspoon ground nutmeg
- 1 tablespoon powdered erythritol (or sweetener of choice)
Instructions
- In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- In a saucepan over low heat, melt the chopped white chocolate, stirring until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whip 1 cup of heavy whipping cream with the vanilla extract and salt until soft peaks form.
- Gently fold the melted white chocolate into the whipped cream until fully combined.
- Heat the bloomed gelatin in the microwave for about 10 seconds until melted, then stir it into the mousse mixture until well incorporated.
- Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
- For the nutmeg cream, whip the remaining 1/2 cup of heavy cream with the ground nutmeg and powdered erythritol until soft peaks form.
- Once the mousse has set, top each serving with a dollop of nutmeg cream before serving.
Notes
- For a richer flavor, try adding a splash of almond extract to the mousse.
- You can also substitute the nutmeg with cinnamon for a different spice profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 200mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg