Sugar-Free Chocolate Mousse (4 ingredients)

Units Scale

6 oz dark chocolate (you choose the sweetness level! I did a mix of Lily’s 70% cacao and 85% for a super dark chocolate mousse, but you could also do both 70% or even half 55%)
3 tablespoons salted or unsalted grass-fed butter
3 large eggs, cold
1 cup organic heavy cream

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Chop up the dark chocolate and place in a heatproof bowl with the butter. Bring a large saucepan of 1 inch of water to a simmer. Place the bowl of chocolate & butter on top of it (make sure it doesn’t touch the water). Stir the chocolate continually until just melted, then remove from heat and let cool 5 minutes.
Separate your egg whites and yolks into 2 bowls. Once the chocolate has cooled a bit, whisk in the egg yolks BRIEFLY, just to combine.
Whip the egg whites using an electric mixer until medium peaks form (they should hold their shape a bit, but not be super stiff). Gently fold the egg whites into the chocolate just until combined. FOLD don’t mix, because we want to keep all those air bubbles.
Clean your bowl and beaters, then whip the heavy cream until soft-medium peaks form. You can make it almost as stiff as the egg whites.
Gently fold half of the whipped cream into the mousse and fold just until incorporated. (Place the remaining whipped cream in the fridge for later).
Scoop the mousse into 4-6 ramekins or small bowls. Cover and place in the fridge for 2 hours to chill.
Top with the remaining whipped cream and ENJOY!!!! Store any leftovers in the fridge and let sit out on the counter about 15 minutes before eating for best texture.