Ingredients for Diabetic Chocolate Mousse
- Unflavored Gelatin
- Cold Water
- Unsweetened Cocoa Powder
- 1 teaspoon vanilla extract
- Whipping Cream
- 2 tablespoons artificial sweetener (adjust to taste)
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How to Make Diabetic Chocolate Mousse
- Sprinkle 1 teaspoon of unflavored gelatin over 1/4 cup cold water in a small saucepan. Let it bloom for 5 minutes.
- Gently heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- In a large mixing bowl, beat 1/4 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1 cup heavy cream until stiff peaks form. (Use an electric mixer for best results)
- Add 2 tablespoons of your preferred artificial sweetener (adjust to taste) and the dissolved gelatin to the whipped cream. Beat until everything is well combined and smooth.
- Divide the mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours, or until completely chilled and set.
- Garnish with a sprinkle of unsweetened cocoa powder or a few sugar-free chocolate shavings before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
70g
Carbs
1g
