I created this recipe one day when I was desperately craving some chocolate and none was to be found in the house. But I did have some Chocolate Collagen Powder and a few other simple ingredients in the kitchen. In the pot they went, stir, taste and stir some more and that's how this recipe was born! I hope you like it as much as I do! :) Ingredients 6 heaping scoops Chocolate Collagen (about 1 cups) 1 cup Heavy Whipping Cream 1 cup Almond Milk unsweetened plain 5 large Egg Yolks 1/4 cup Monk Fruit Sweetener 2 tablespoons Cocoa Powder 1 tsp Vanilla Extract pinch Salt Instructions On medium heat in a sauce pan whisk together the almond milk, 1/2 cup of the heavy whipping cream, monk fruit sweetener, salt and cocoa powder. Let cook until monk fruit sweetener dissolved, then take off the burner and set aside.
In a medium bowl mix together the egg yolks, the remaining 1/2 cup heavy whipping cream, vanilla extract, and chocolate collagen until smooth. Add half the mixture to the sauce pan and whisk until smooth, then whisk the remaining in the pan.
Put the sauce pan back onto the burner at low/medium heat and cook the chocolate mousse until thickens, whisking occasionally. Cook for about 10-15 minutes. Remove from burner, pour into 4 ramekins or small bowls and cool in fridge until the mousse sets up for about 1 hour or longer.
Macros: Calories 402, Fat 33.4 g, Carbs 7.4 g, Fiber 2.3 g, Protein 23.6 g, Net Carbs 5.1 g
Serves 4
Note: During the cooking process the mousse should thicken up quite a bit, but will continue to get thick in the refrigerator.
I used Primal Kitchen brand of chocolate collagen, but your favorite brand should work just as good.
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