The Ultimate Low-Carb Chocolate Mousse Pie
This beautiful chocolate mousse pie is a mind-blowing low-carb recipe to satisfy your sweet tooth! It has a rich and creamy filling, which is combined with a gooey brownie crust for the ultimate dessert you will make over and over again. Although this recipe takes some extra time, it is well worth it! This fantastic dessert is sugar-free and low in carbs but with a remarkable flavor that will impress everybody! Once prepared, it can be stored for days in the fridge, making it a truly wonderful dessert to have on hand. Enjoy!
How to Make It
Step 1
Melt the butter in a microwave. Quickly stir in half of the chocolate chips and mix well. The chocolate chips should melt completely. Set it aside to cool for a few minutes.
Step 2
In a separate bowl, add the cocoa powder, granulated sweetener, baking powder, and almond flour. Mix until combined. Set aside.
Step 3
Crack the eggs into a separate bowl. Using an electric mixer, beat until slightly frothy and combined. This should take about 10 seconds.
Step 4
Slowly add the chocolate mixture to the eggs. Add the vanilla extract and continue to mix until fully incorporated. The chocolate mixture should be slightly warm, not hot.
Step 5
Add the dry ingredients and the remaining chocolate chips. Mix well until you get a smooth batter. Set it aside.
Step 6
Preheat the oven to 175°C (350°F). Line a 9-inch springform pan with parchment paper. Transfer the prepared batter to the pan and bake for 15 minutes. Remove from the oven and let it cool completely.
Step 7
Cut the chocolate into smaller chunks. Add to a microwave-safe bowl and microwave until completely melted. You can also melt the chocolate in a double boiler.
Step 8
Let the chocolate cool slightly. Add the egg yolks one at a time. Vigorously mix until fully combined. Set it aside.
Step 9
Add 200ml of heavy cream to a small saucepan. Gently bring to a simmer over low heat. Remove from the heat and sprinkle the gelatin on top. Whisk well.
Step 10
Let the mixture cool for a few minutes. Add to a bowl with the chocolate mixture and beat with a hand mixture until fully combined. Set it aside.
Step 11
Add the remaining heavy cream and sweetener to a separate bowl. Using a hand mixture with whisk attachments, beat until stiff peaks form. This should take about 60-90 seconds. Optionally, add more sweetener to taste.
Step 12
Using a rubber spatula, fold the whipped cream into the chocolate mixture. Do this in several batches, and make sure not to overmix the filling. You should get a light and airy mixture.
Step 13
Pour the chocolate filling over the chilled base. Using a rubber spatula, flatten the surface as evenly as possible. Refrigerate for 4-6 hours (preferably overnight).
Step 14
Cut the pie into 8 equal pieces. Serve immediately or store for later. Enjoy!
Ingredients
- Butter
0.75 cup
- Chocolate chips, sugar free
0.33 cup
- Cocoa powder
0.33 cup
- Baking powder
0.5 tsp
- Egg
3 medium
- Granulated Allulose
0.67 cup
- Vanilla extract
1 tsp
- Almond flour
0.5 cup
- Chocolate For Baking Unsweetened
400 g
- Gelatin
5 g
- Gelatin (jello) powder, plain
5 g
- Whipping cream, extra heavy/gourmet, not whipped
500 ml
- Allulose, powdered
70 g
- Egg yolk
4 large