“I created this brownie cake because Funnyman loves brownies and I like chocolate mousse. The texture is rich and dense and the “mousse ganache” layer (used to ice the cake too) is pure decadence. I suggest you use best quality 85% dark chocolate (I love Lindt®). This is best enjoyed at room temperature.” – Monya
“These creamy chocolate mousse lollies are made with whipped cream that give a light, airy texture. It makes me rethink how I have been making all the other other lollies until now. The lolly moulds I use are 100ml / 3.5 fl. oz capacity, but there is so much air whipped into the mixture, you will only use about 70g to fill each mould. I also added a few drops of chocolate essence which really lifts the flavour! If you choose not to freeze the mixture, enjoy these as a simple chocolate mousse served in six ramekins. Unlike other chocolate mousse recipes, these do not require any setting time.” – Monya
“Only 5.8g carbs per serving for a lovely keto chocolate mousse dessert! I used (as opposed to 85% Lindt® chocolate to make this airy, creamy mousse. Very dark chocolate can be quite bitter, but its the best option when baking. I added a little powdered erythritol for additional sweetness. NOTE: If you choose to use completely unsweetened chocolate (as opposed to 85% – which is what I recommend), you will need to increase the amount of sweetener.” – Monya