Chocolate Mousse Raspberry Parfaits-Low Carb and Gluten Free

Directions

For the mousse, in a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.

In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add 2 tablespoons of hot water and whisk vigorously. Continue to add 1 tbsp water at a time until chocolate mixture becomes smooth (will still be quite thick). Set aside.

In a large bowl, beat egg whites with ¼ cup powdered Swerve, the salt and the cream of tartar until they hold stiff peaks but are not dry.

In another bowl, beat cream with remaining Swerve and the vanilla until it holds soft peaks.

Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently. Refrigerate at least 2 hours.

For the cookies, preheat the oven to 300F.

In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in egg, butter, and vanilla extract and stir well until dough comes together.

Place dough between two pieces of parchment paper and roll to about 1/8 inch thick. Lift off top piece of parchment and place on a large baking sheet.

Bake until firm, about 30 to 40 minutes. Remove and let cool completely. Break up with hands into small pieces.

To assemble parfaits, place a few tablespoons of mousse at the bottom of each serving dish. Sprinkle with 1 tablespoons of cookie crumbs and then a handful of berries.

Top with another layer of mousse, cookie crumbs and berries.

Serve immediately. All parts of the parfaits can be stored separately up to 48 hours, but don't assemble until just before serving, as the cookie crumbs may get soggy.

You will probably end up with too much cookie crumb for the parfaits. It's great the next day as cereal for the kids!