A rich, airy mousse made with 70%+ dark chocolate, whipped egg whites, and a touch of cream — no added sugar. Indulgent yet diabetes-friendly, with a naturally low glycemic impact.
Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water (bain-marie), stirring until smooth. Remove from heat and let cool for 5 minutes.
Separate the eggs. Place the yolks in a medium bowl and the whites in a large clean bowl.
Whisk the egg yolks with the vanilla extract (and erythritol if using) until slightly pale. Gradually fold in the cooled melted chocolate.
In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the chocolate mixture.
Add the pinch of salt to the egg whites and beat until firm peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three additions, using a spatula and light circular motions to keep the mousse airy.
Divide into 4 serving glasses or ramekins. Refrigerate for at least 1 hour before serving.
Dark chocolate 70%+ has a low glycemic index. Carbs come from the chocolate itself. Use your usual dosing method agreed with your care team to dose for the carbs. The high fat content (cream + chocolate) significantly slows digestion — watch for a delayed blood sugar rise 2–4 hours after eating. Log this dessert in your journal to track your personal response pattern.
