In a quaint downtown bistro, softly lit by the glow of hanging lanterns and filled with the buzz of evening diners, a group of friends found themselves caught in a delightful quandary. Having savored a meal that danced across their taste buds, they now faced the sweetest of debates: to indulge in dessert or not. It was then that the waiter, with a knowing smile, whispered a suggestion that would make their decision all the easier: Completely Keto Peanut Butter Chocolate Mousse.
Curiosity piqued by the promise of a dessert that fit their keto lifestyle yet promised indulgence, the friends eagerly awaited the arrival of this mysterious treat. Crafted from a rich blend of Lilly’s Chocolate Chips, keto-approved peanut butter, and a hint of coffee to deepen the flavor, the mousse was a masterpiece of culinary finesse. The addition of cocoa powder added a depth that was both surprising and delightful, while the strawberry garnish offered a fresh, vibrant contrast.
As each friend took their first spoonful, the table fell silent, save for the contented sighs that followed. The mousse was not just a dessert; it was a revelation, transforming their debate into unanimous agreement that no meal should end without such a decadent finale.
That evening, as they lingered over the last bites of their Peanut Butter Chocolate Mousse, the friends discovered that the joy of dining out wasn’t just in the meal itself but in the shared experience of discovering new delights. The mousse, with its perfect blend of flavors, wasn’t merely the end of their meal but the highlight of their night, a sweet reminder of the beauty in trying something new and the pleasure of doing so with friends by your side.
Ingredients
- 2 tsp cocoa powder
- 9 oz Lilly’s Chocolate Chips
- 2 Tbsp Completely Keto Homemade Peanut Butter or any keto approved peanut butter
- 2 tsp coffee granules
- 8 eggs seperated
- 1 cup strawberries halved
- 2 tsp hot water
Instructions
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Beat the egg whites until they stiffen up and set on the side.
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Melt the chocolate chips for 15 second intervals in the microwave until fully melted.
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Mix the coffee into the hot water then the cocoa and mix well until both fully dissolved.
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Once the chocolate is melted fully, immediately add in one egg yolk at a time, whisking well after each addition.
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Whisk in the cocoa/coffee mix and the peanut butter very well until fully combined.
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Fold the chocolate and egg white mixture together one spoonful at a time, then refridgerate until serving.
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Serve with strawberry slices on top of each mousse cup or on the whole serving bowl.
Recipe Notes
