Champagne chocolate mousse

Making the Sugarfree Chocolate Mousse

Melt the Steviala Dark Chocolate Melties using a bain-marie or microwave. Whip the heavy cream to soft peaks. In a separate bowl, beat the egg yolks and Steviala Kristal Sweet until light and creamy. Add the melted chocolate and vanilla extract to the egg mixture, mixing well. Gently fold the whipped cream into the chocolate mixture until it becomes a light and airy mousse. Divide the chocolate mousse evenly among the glasses or dessert cups and refrigerate for at least 2 hours to set.

Making the Sugarfree Champagne Mousse

Soak the gelatin sheets in cold water (or mix gelatin powder with a small amount of water according to the package instructions). Heat the champagne in a small saucepan over low heat (do not boil). Once warm, add the gelatin and stir until fully dissolved. Set aside to cool slightly. Whip the heavy cream with Steviala Kristal Sweet to soft peaks. Gently fold the champagne mixture into the whipped cream to create a light mousse. Spoon the champagne mousse over the chocolate mousse layer and refrigerate for at least 1 hour to set.

Decoration and Serving

Decorate the mousse with sprinkles, chocolate shavings, or a splash of extra champagne for a festive touch. Let the mousse chill for another 30 minutes for the perfect texture and serve!