Peanut Butter Choc Keto Mousse

Ok, so this might be the best mousse we have ever made. Keto is a low carb, high-fat lifestyle, so this little winner is totally ok! Rich and super creamy, and best enjoyed in small amounts. You can serve immediately for a rich smooth dessert, or refrigerate for about 20 minutes to let it fully set - this makes your mousse dense and fudgey. Either way, so good! 


500ml cream 

3 tbsp peanut butter 


1 cup The Wholefoods Pantry Dark Choc Buttons 

Pinch The Wholefood Pantry Himalayan Salt 

2 tbsp Natural Gelatin 

1/2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

1. Whip the cream with electric beaters until thickened, but making sure that it is not over-worked, it should start to hold shape but not forming stiff peaks.

2. Meanwhile melt the dark choc buttons over a double boiler (a bowl popped on top of a saucepan of simmering water) and melt. This should only take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter and salt. Stir until fully incorporated.

3. Pop the chocolate mixture straight into the cream and whip with the beaters for about a minute to fully combine. 

4. Spoon into containers, jars or glasses to serve. 

Serves 8