Decadent Chocolate Berry Mousse

1In a clean, dry mixing bowl, add the 2 large egg whites (2 large) and the cream of tartar (¼ tsp) (or apple cider vinegar). Using an electric mixer, beat the egg whites (2 large) on medium speed until soft peaks form.

2Gradually add 5 tablespoons of powdered Allulose (5 tbsp) while continuing to beat the egg whites (2 large) until stiff peaks form and the mixture is glossy.

3In a separate bowl, sift together the raw cacao powder (2 tbsp) and 2 tablespoons of powdered Allulose (5 tbsp) (or low-carb sweetener).

4In another bowl, whip the heavy whipping cream (1 cup) until it reaches soft peaks. Add the sugar-free vanilla extract (1 tsp) and continue whipping until stiff peaks form.

5Gently fold the cacao powder mixture into the whipped cream until well combined, being careful not to deflate the cream.

6Next, gently fold the beaten egg whites (2 large) into the chocolate cream mixture in three additions, ensuring everything is well incorporated without losing volume.

7Once combined, spoon the mousse into serving dishes or glasses and refrigerate for at least 1 hour to set.

8Before serving, top the mousse with fresh berries of (1 cup) your choice.