Bittersweet chocolate chips are rich and slightly sweet, making them a healthier choice than milk chocolate, as they typically contain around 60–70% cacao. They work great in this mousse and pair beautifully with monkfruit for a healthier dessert. Here’s the recipe, Enjoy!💫
🧾 Ingredients (Serves four in small ramekins and two in large ramekins):
* 1 cup heavy cream, cold
* 1/2 cup bittersweet chocolate chips
* 2–3 tbsp Lakanto powdered monkfruit sweetener, to taste
* 1 tsp vanilla extract, optional
* Pinch of sea salt
🧑🍳 Instructions:
1. Melt the chocolate chips
In a heat-safe bowl, melt the chips in the microwave in 20–to 30–second bursts, stirring between each burst until smooth.
2. Whip the cream
In a cold bowl, whip the heavy cream until soft peaks form. If using monk fruit, sift it in while beating the mixture.
3. Flavor the chocolate with vanilla and salt. (If the chocolate gets too cold, warm it up a little bit in the microwave.
4. Fold together
Add a few spoonfuls of the whipped cream to the chocolate, then gently fold in the rest until fully combined and fluffy. Patience is proven here😂
5. Chill & serve
Spoon into ramekins or glasses and refrigerate for 20 minutes to set.
If it gets too cold, remove it from the fridge for at least 10 minutes before serving.
🍓 Optional toppings:
* Fresh strawberries or berries
* Cocoa powder or dark chocolate shavings
* Monkfruit powder sugar
* Tiny pinch of flaky sea salt on top
✅ Tips to keep it fresh:
*Cover tightly with plastic wrap or lids to prevent it from drying out or absorbing fridge odors.
*If you’re using whipped cream topping or fresh fruit, add those just before serving for best texture.
Cooking Mama 
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