Sugar Free Chocolate Mousse

Valentine's Day has come and gone but I made this dessert for my honey. It's really easy and didn't require a lot of time on my feet. Just a few more weeks and I can have my ankle back. I can't wait. Okay, back to the task on hand.... Chocolate. I've made mousse before but this is the first time that I didn't make it with eggs and butter. Oh yes, there is a recipe out there with all of that as well. This one just has cream, chocolate, vanilla, and stevia. It requires a bit of patience but not a lot of work. You might ask why the recipe serves 3. It's because there are 3 people in my family. You can spread it to 4 by giving each bowl a little less. If there's only 2 in your household, then save the third helping to share for the next day or save it to eat by yourself with lunch

Chocolate Mousse

Serves 3-4

2 cups heavy whipping cream (I used 36% fat)
5 oz unsweetened chocolate squares- divided
Stevia equal to 1/2 cup sugar or 10 packets
1 teaspoon vanilla extract

In heavy saucepan, heat cream on medium heat. When it's just warm but not bubbling, add 4 ounces of the chocolate. Stir constantly. You want the chocolate to melt into the whipping cream. You don't want the mixture to boil. It may get a few bubbles along the edge of the pan but not a full boil.

Add the stevia. Keep stirring until all of the chocolate is melted into the cream. It should look like rich hot cocoa. Once all the chocolate is melted, remove from the heat. Pour most and put into a glass bowl. Put the bowl in the refrigerator to chill. You should have about 1/2 cup of chocolate cream left in the pan. Add the remaining oz of chocolate, turn the heat back on and melt into the cream. This will look much darker than the first part. You can add another packet of stevia if you want a sweeter sauce. Once it's melted, set aside. Do not chill.

The bowl in the fridge should be cold to the touch all the way around and the mixture should also be cold. When it is, then whip the cream until it's light and fluffy. Do not over whip or you will have chocolate flavored butter. Add to serving dishes. Get the darker sauce from earlier. This is called a ganache (Pronounced gah- nahsh). Spoon some over the top in each dish. Store in fridge until dessert. Yes, you can wait that long. Besides you have a bowl, a pan, and the beater to try it all out with.