Light Chocolate Mousse

(Makes 6 elegant servings - each delivers classic French silkiness, with zero added sugar.)

Chocolate dessert in a glass with blueberries and mint leaves on a white background

Ingredients

Ingredient	Metric	U.S.	Role
Dark chocolate (70 %)	200 g	7 oz	Base flavor & structure
Large eggs, separated	6	—	Yolks enrich; whites aerate
Creatine	30 g	2 Tbsp + 1 tsp	Athlete bonus
Inulin	30 g	2 Tbsp + 1 tsp	Prebiotic fibers for gut health
Brazza™ drops	2 mL	≈ 2 dropperfuls	Sweetness equal to 60 g sugar
Cream of tartar (or ⅛ tsp lemon juice)	0.25 g	pinch	Stabilizes foam
Vanilla extract	2 mL	½ tsp	Round flavor
Fine sea salt	1 pinch	—	Balances chocolate

Per serving: 238 kcal · 17 g fat · 11 g carb · 5 g fiber · 5 g creatine · 9 g protein

Step-by-Step

Prep the chocolate base

Chop chocolate; melt gently over a bain-marie (or 50 % microwave bursts).
When fully melted, whisk in the egg yolks, vanilla, and 1 dropperful Brazza™ drops. Set aside to cool to body-temperature (≈ 37 °C / 99 °F).

Blend the bulking mix

In a small bowl, whisk creatine and inulin together so they disperse evenly—no clumps later.

Whip the egg whites

In a grease-free bowl start beating whites on medium speed.
When they turn foamy, mix in 1 dropperful Brazza™ drops, the cream of tartar and the combined bulking mix one tablespoon at a time.
Continue to stiff-peak; the powder behaves like superfine sugar, tightening the foam.

Fold & finish

Stir one-third of the meringue into the chocolate base to lighten.
Gently fold the remaining two-thirds until no streaks remain—go slowly to keep the mousse airy.

Portion & chill

Spoon into six 150 mL ramekins (or stemmed glasses).
Cover and refrigerate 2 hours to set.

Serve (optional accents)

Dust with unsweetened cocoa, or add a curl of 85 % chocolate for visual snap—no extra sugar required.

Why This Works

Brazza™ provides intense, sugary sweetness, with no calories and no glycemic hit.
Creatine supplies zero-calorie bulk, hydration, and a sports-nutrition edge without affecting taste or texture.
Inulin gives the mousse its classic body and a velvety spoon-break while adding healthy prebiotic fiber.
Foam stability comes from a double act: cream of tartar lowers pH, and the finely sifted bulk powders increase surface viscosity—just as superfine sugar would.

Chef’s tip: If you prefer an even lighter macro, swap 100 g of the chocolate for 50 g cocoa powder + 50 g extra egg white. Keep the Brazza™ and bulking ratios unchanged; sweetness stays locked at target levels.

Enjoy a true French mousse experience—silky, intensely chocolaty, low-calorie, and 100 % free of added sugar. Let us know how your first spoonful tastes!