Whisk together the coconut cream, cocoa powder, xylitol and vanilla extract. On the stove, melt the dark chocolate and butter together. Pour the chocolate into the cream mixture and stir well.
In a separate bowl, whisk together the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture a spoonful at a time to keep the mixture light and fluffy. Don’t stir.
Spoon the mousse into serving glasses or keep in a large bowl and set in the fridge for 20 minutes.
Serve chilled with fresh berries or whipped coconut cream or crumbled chocolate brownies. Preheat the oven to 160ºc and prepare a bain-marie (or use a roasting pan with tinfoil over the top). You will need six ramekins.
Heat the cream, xylitol and vanilla extract until very hot, but not yet boiling.
In a separate bowl, heat the egg yolks. Slowly pour the hot liquid over the yolks, whisking constantly. Divide the mixture between the six ramekins.
Place into a roasting pan and pour boiling water into half the depth of the dish. Bake covered for an hour. coffee-flavoured Leave out the vanilla and 25ml cream. Replace with 25ml espresso made with coffee powder or in a coffee machine. chocolate Along with the vanilla, add 25ml cocoa powder to the cream mixture. Alternatively, add 50g melted chocolate instead of cocoa powder.
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