Ingredients:

  • 3.5 oz Dark Chocolate, at least 70% cocoa solids, finely chopped
  • 0.5 cup Heavy Whipping Cream, divided
  • 0.5 tsp Pure Vanilla Extract
  • 1 pinch Flaky Sea Salt
  • 0.5 cup Plain Full-Fat Greek Yogurt, room temperature
  • 1 tbsp Monk Fruit Sweetener
  • 1 cup Fresh Raspberries
  • 1 tbsp Sliced Almonds
  • 1 square Dark Chocolate, frozen and grated for garnish

Instructions:

  1. Finely chop the 3.5 oz dark chocolate and place it in a medium heat proof bowl. Heat half of the heavy whipping cream (0.25 cup) in a small saucepan over medium low heat until small bubbles form around the edges.
  2. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. Stir gently with a silicone spatula until the mixture is glossy and uniform.
  3. In a separate bowl, whisk together the 0.5 cup room temperature Greek yogurt, 1 tbsp monk fruit, and 0.5 tsp vanilla. Fold this into the chocolate mixture one tablespoon at a time until no white streaks remain.
  4. In a clean, chilled bowl, whisk the remaining 0.25 cup heavy cream until soft peaks form.
  5. Gently fold the whipped cream into the chocolate yogurt base using a figure eight motion until the mixture is light and aerated.
  6. Place half of the fresh raspberries at the bottom of 4 small glass ramekins. Use a spoon to divide the mousse evenly among the containers until they are three quarters full.
  7. Refrigerate for at least 30 minutes. Before serving, top with the remaining raspberries, 1 tbsp sliced almonds, and a pinch of flaky sea salt.
  8. Take the frozen chocolate square and grate it directly over the top of each serving until a fine dust covers the berries.