Sugar-free chocolate mousse

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Sugar-free chocolate mousse

World Diabetes Day is recognised on 14 November, bringing light to the very serious disease that affects over 400 million people worldwide. The International Diabetes Federation states that over 50% of Type 2 Diabetes cases are preventable through a balanced lifestyle and smart eating choices, and in a country like South Africa, where 3,5 million people are affected – and a further 5 million more are at risk – healthy eating has become mandatory.

While the kidneys are the organ associated with diabetes, the liver is also severely at risk. Gastroenterologist Dr Monique Marais points out that diabetics, particularly in cases where it is poorly managed, can lead to non-alcoholic fatty liver disease, which in turn could lead to hepatitis and cirrhosis of the liver. Some of the most effective ways to keep the liver healthy is to avoid food with excessive sugar and salt, include plenty of fruit and vegetables in your diet, drink enough water and keep your BMI normal.

While the focus on eating healthier is imperative, there is of course still room for something sweet. Whether you prefer your guilty pleasures curled up on the couch after dinner, or after a leisurely Sunday lunch with your loved ones, we’ve got the perfect sugar-free chocolate mousse recipe for you to try, courtesy of BON Hotel Empangeni’s star chef, Stacey Botha.

Sugar-free chocolate mousse

Ingredients

  • Gelatine powder 10ml
  • Water 150ml
  • Full cream milk 150ml
  • Cocoa powder 50g
  • Salted butter 80g
  • Salt 1pinch
  • Xylitol sweetener 120g
  • Honey 10ml
  • Egg whites 145g
  • Egg yolk 85g
  • Cream of Tartar ½ teaspoon
  • Fresh whipped cream 250ml
  • Fresh berries

SEE ALSO: Chocolate lamington

  1. Place the water into a pot and heat. Add gelatine, and whisk until dissolved.
  2. Add milk, cocoa powder, salt and vanilla. Use whisk and dissolve cocoa into the mixture.
  3. Add butter and honey, mix until dissolved. Stir regularly until hot.
  4. Leave to cool slightly. Whisk in the egg yolks.
  5. Grind xylitol until fine. Set aside.
  6. Whisk egg white and cream of tartar on high speed until stiff peaks. Add xylitol 1 spoon at a time until well mixed.
  7. Add Cocoa mixture slowly to the egg white, until well mixed.
  8. Pour mixture into your serving glasses. Refrigerate until set. Served with Freshly whipped cream and fresh berries.