Keto Chocolate Mousse

In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Microwave in 20-30 second intervals, stirring each time, until the chocolate and butter are completely melted and smooth. Allow the mixture to cool slightly.

Stir in the powdered erythritol (or your chosen keto-friendly sweetener) and pure vanilla extract into the melted chocolate mixture. Mix until well combined.

In a separate bowl, beat the egg yolks until they become pale in colour and slightly thickened. Gradually add the egg yolks to the chocolate mixture, stirring continuously until fully incorporated.

In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold the whipped egg whites into the chocolate mixture. Be careful not to deflate the egg whites; fold until fully combined.

In another bowl, whip the heavy whipping cream until it reaches soft peaks.

Carefully fold the whipped cream into the chocolate mixture until smooth and creamy.

Divide the Keto Chocolate Mousse mixture among four serving glasses or bowls.

Refrigerate the mousse for at least 2 hours or until it's set and chilled.

Before serving, you can garnish your Keto Chocolate Mousse with a dollop of whipped cream, grated dark chocolate, or a few berries if desired.