INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CREME ANGLAIS
Step 1
Heat cream in medium saucepan over medium heat until small bubbles form along the edge.
Step 2
While cream is heating, whisk egg yolks with Swerve in a medium bowl until pale yellow and thickened. Whisking continuously, slowly add hot cream to yolk mixture.
Step 3
Return mixture to the saucepan and continue to heat over medium, stirring constantly, until thick enough to coat the back of a spoon, 2 to 5 minutes.
Step 4
Stir in liqueur and vanilla extract. Cover and refrigerate.
CHOCOLATE MOUSSE
Step 1
In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.
Step 2
In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add 2 tablespoons of hot water and whisk vigorously. Continue to add 1 tbsp water at a time until chocolate mixture becomes smooth (will still be quite thick). Refrigerate until ready to use.
Step 3
In a large bowl, beat egg whites with ¼ cup powdered Swerve, the salt and the cream of tartar until they hold stiff peaks but are not dry.
Step 4
In another bowl, beat cream with remaining Swerve and the vanilla until it holds soft peaks.
Step 5
Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently. Spoon into serving dish or individual serving cups and chill at least 2 hours.
Makes 8 servings.
