I made this at the weekend for a dinner party. Everyone commented on how good it was and they had no idea that it was a low carb pudding


Chocolate Mousse
Serves 4, 1.25g carbs per serving (though it will depend on the chocolate you use).

7 oz /200g plain and dark low carb chocolate
3 tbsp strong espresso coffee (made up with a couple of tbsp boiling water)
1 oz /25g butter
2 tbsp dark rum
3 large eggs

Break the chocolate into pieces and place in a bowl along with the coffee and butter. Suspend the bowl over a saucepan of simmering water – make sure that the bowl isn’t touching the water. Stir occasionally until all the ingredients are melted and well mixed. Remove the bowl from the pan, stir in the rum and then allow the mixture to cool for a few minutes. Separate the eggs, and place the yolks into a small bowl without breaking them, and the whites into another bowl. While the chocolate mixture is still relatively hot, stir in the egg yolks in one by one, mixing in well between each addition, the idea being that the yolks "cook" slightly. Then beat the egg whites until they form firm peaks. Take two tablespoons of the egg white and gently stir them into the chocolate to slacken the mixture. Then fold in the rest with a metal spoon until there are no streaks or pockets of egg white. Pour the chocolate mixture into little pots or ramekins - filling them almost to the brim. Alternatively, pour into a bowl and serve scoops into serving dishes. Either way, cover the mousse with cling-film and chill in the fridge for at least six hours or overnight.