NOTE: This recipe was inspired by a recipe I found online, HERE. I made changes to make it Keto Friendly, Sugarless, Low Carb and I opted to leave out the strawberries. It would be wonderful with a dollop of whipped cream and some strawberries on the side!
For a gorgeous presentation, make this in a springform pan and slice into individual servings. If you don't have a springform pan, make it in ramekins and eat with a spoon! :)
This will fill a 7-9 inch springform pan, or 5-6 4inch springform pans or ramekins (depending on how tall you want to fill it! This recipe is easily cut in half
CRUST:
1 batch of baked Keto Chocolate Shortbread Cookies (baked for cookie crumbs, see instructions)
6 Tbsp. melted and slightly cooled butter
pinch of fine pink Himalayan salt (optional)
MOUSSE:
2 tsp. gelatin
2 1/2 Tbsp. Cold Water
2 1/4 C. Lily's Chocolate Chips (or a combination of chips and broken up pieces of Lily's dark baking chocolate)
3 c. Heavy Whipping Cream (divided)
4 Tbsp. Lakanto Powdered Sweetener (I use this)
2 1/2 tsp. SweetLeaf Stevia Powder (I use this)
TOPPING IDEAS:
**Top with a dollop of whipped cream and some shaved chocolate and/or a couple of strawberries
**Sprinkle top with cookie crumbs
**Drizzle top (or base plate) with melted Lily's dark chocolate
**Make a ganache with Lily's dark chocolate and spread on top after chilling for at least 1 hour.
To make the crust: Butter bottom and sides of springform pan. Cut parchment paper to line bottom and a strip for wrapping the side (skip this step if using ramekins). Once you have inserted the parchment paper, mix butter and cookie crumbs together well (and salt if using). Press crumbs into bottom of pan(s) or ramekins. Set aside
To make the Mousse: Place the very cold water in a small bowl, sprinkle gelatin on top evenly and allow to sit for 5-10 minutes while you prepare the remaining ingredients. Place chocolate chips and/or chocolate pieces in a heatproof bowl, set aside. In a small pot (or in the microwave!) heat 1 C. heavy cream to JUST a simmer, remove from heat and whisk the softened gelatin into the hot cream until completely dissolved. Pour this cream/gelatin mixture of the chocolate and cover with a lid or plate for 3 minutes, then whisk until chocolate is melted. Allow this mixture to cool slightly, stir occasionally.
In a mixer, whip remaining whipping cream and sweeteners just until stiff peaks form. Stir about 1/4 of the whipped cream into the chocolate mixture, then fold the chocolate mixture back into the remaining whipping cream and fold/whip by hand until fully incorporated and fluffy.
Pour mousse over crust and smooth top. Refrigerate until set, about 2-4 hours.
To plate, carefully remove outside ring of springform pan. peel parchment away from sides of mousse pie. Using a thin knife to separate parchment circle from bottom of pan and slide onto serving plate. If you are lucky, lol, you'll be able to remove the parchment from the bottom of your crust. ;)