Stacey Botha, BON Hotel Empangeni’s star chef has shared a guilt-free chocolate mousse for you to indulge in.
Sugar-free Chocolate Mousse
Gelatine powder 10ml
Full cream milk 150ml
Cocoa powder 50g
Salted butter 80g
Xylitol sweetener 120g
Egg whites 145g
Egg yolk 85g
Cream of Tartar ½ teaspoon
Fresh whipped cream 250ml
Place the water into a pot and heat. Add gelatine, and whisk until dissolved.
Add milk, cocoa powder, salt and vanilla. Use a whisk and dissolve cocoa into the mixture.
Add butter and honey, mix until dissolved. Stir regularly until hot.
Leave to cool slightly. Whisk in the egg yolks.
Grind xylitol until fine. Set aside.
Whisk egg white and cream of tartar on high speed until stiff peaks. Add xylitol 1 spoon at a time until well mixed.
Add cocoa mixture slowly to the egg white, until well mixed.
Pour mixture into your serving glasses. Refrigerate until set. Serve with freshly whipped cream and fresh berries.