Almond Chocolate Mousse Recipe




 Unflavored gelatin1 Tablespoon (1 Envelope)
 Skim milk/1% milk fat / extra light milk1 1⁄2 Cup (24 tbs), divided
 Egg yolks2
 Granulated fructose/1/3 cup twin sugar5 Tablespoon
 Unsweetened cocoa1⁄3 Cup (5.33 tbs)
 Almond extract1 Teaspoon (More To Suit Taste)
 Egg whites2
 Granulated fructose/Twin sugar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 850 Calories from Fat 158

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 377.1 mg

Sodium 323 mg13.5%

Total Carbohydrates 128 g42.7%

Dietary Fiber 31.7 g127%

Sugars 39.9 g

Protein 52 g103.3%

Vitamin A 9.1% Vitamin C 5.8%

Calcium 47.9% Iron 6.6%

*Based on a 2000 Calorie diet


In a small saucepan, combine gelatin and 1/2 cup of the milk.
Let stand for 1 minute.
Cook over medium heat, stirring constantly for one minute or until gelatin dissolves.
Remove from heat.
Whisk together 1 cup milk, egg yolks, and 1/3 cup Sugar Twin.
Add 1/3 of the yolk mixture and the cocoa to the saucepan.
Beat or whisk vigorously until very smooth.
Mix in the rest of the yolk mixture and cook over medium heat for 8 minutes, stirring constantly until slightly thickened.
Because it is made with gelatin, it will not be as thick as regular pudding, but it will thicken as it chills.
Remove from heat, stir in almond extract to taste, and chill for 20 minutes.
Beat egg whites in bowl until foamy.
Gradually add 1 teaspoon Sugar Twin or fructose a little at a time, beating until stiff peaks form.
Gradually add chilled chocolate mixture to egg whites.
Fold in gently.
Spoon into dessert dishes or leave in bowl.
Chill 2 hours or longer.
Cover with plastic wrap to prevent a skin from forming.