Chocolate-orange mousse cakes
From-scratch fudge brownies and fluffy mousse combine for a dessert so unbelievably decadent, they’ll never guess it’s keto-friendly!
Mini Chocolate-Orange Mousse Cakes
ACTIVE TIME: 45 min. TOTAL TIME: 3 hrs. SERVES: 12
5 oz. unsweetened chocolate,
chopped and divided
8 Tbs. butter 1⁄2 cup + 6 Tbs. sugar substitute, like Swerve, divided
2 tsp. vanilla extract, divided
1⁄2 cup super-fine almond flour 1 orange, zested
13⁄4 cups heavy cream, divided
3 Tbs. orange liqueur (optional) 1⁄4 cup unsweetened
cocoa powder 1 Line rimmed baking sheet with parchment. Place six 3"-round ring molds on pan. Coat with cooking spray. In pot over low heat, combine 2 oz. chocolate and butter; stir until melted. Remove from heat; stir in
1⁄4 cup sugar substitute, eggs, 1 tsp. vanilla, almond flour and a pinch of salt until smooth. Divide among ring molds. Bake 12–14 min. Let cool.
2 In heatproof bowl, microwave remaining chocolate and 1⁄2 cup water in 15-sec. intervals until melted, stirring. Whisk in 3 Tbs. sugar substitute and 1⁄2 tsp. orange zest. With mixer on medium, beat 3⁄4 cup cream, 3 Tbs. sugar substitute and liqueur until soft peaks form; fold into chocolate mixture. Divide among molds. Chill.
3 With mixer on medium-high, beat remaining cream, sugar substitute and vanilla with cocoa until stiff peaks form. Divide among ring molds. Cover with plastic wrap; chill 2 hrs. Run paring knife along edges to loosen. Remove molds. Top with raspberries, white-chocolate curls and fresh mint, if desired.