Medans jag väntar på dukanpannacottan. Så letar jag vidare efter recept på chokladmoussé och hittade detta. Måste prövas!
Ingredients (serves 4)
1/2 cup boiling water
2 teaspoons powdered gelatine
1 tsp vanilla essence
2 tablespoons cocoa powder
4 eggs, separated
1/4 cup Xylitol or other sweetner (more or less according to taste….start with less and taste then add more if needed!!)
Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.
Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add xylitol, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition. Add vanilla essence.
Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 4 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.
Notes & tips
Tip: When beating eggwhites add a small pinch of cream of tartar. This helps to stabilise the egg, producing a light, fluffy mousse.
If you notice it has an ‘eggy’ taste, 1 tsp white vinegar will fix this!! I tasted mine before I put in fridge and it needed it!! just mix in with the yolks
For a nice change, try adding a different essence such as peppermint or orange.