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!

First For Women - - Contents -

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 eggs

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.

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