Mocha Cream Mousse Low-Carb

Ingredients for 5 servings:

• 450 ml coffee, black, freshly brewed
• 50 ml whipped cream
• 5 g cocoa powder, unsweetened
• 1 pack of gelatin powder for 500 ml of liquid
• 2 tbsp water
• some liquid sweetener
• some coffee beans, possibly

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

compliant with Atkins and other low-carb diets

Place the gelatin in a (microwave-safe) bowl, mix with 2 tablespoons of water, and let it sit for 10 minutes. In the meantime, brew the coffee. Heat the gelatin in the microwave for 20-30 seconds until it is liquid. Gradually stir in the warm coffee with a whisk; no lumps should remain. Add the cocoa powder and stir in. Season with sweetener to taste. Chill the bowl and stir after about 1 hour. Chill for another 30 minutes, if necessary, and stir again. As soon as the mixture begins to set, whip 50 ml of cream until stiff peaks form and fold in. Sweeten to taste, if desired. Either pour the mousse into serving bowls or simply let it set completely in the bowl and later arrange it on plates as dumplings using two tablespoons. If desired, serve with a dollop of cream and some coffee beans. Regular coffee beans are also edible. If you like, you can of course use chocolate-covered beans, but they are not low-carb! Coffee, gelatin, water, and sweetener have no carbohydrates. 50 ml whipped cream: 1.6 g carbs. 5 g cocoa powder: 0.4 g carbs. The total serving of mocha cream mousse has 2 g carbs. 5 servings of 100 g each have 0.4 g carbs.