Allulose Chocolate Mousse

1.Melt the chocolate in a heatproof bowl set over a pot of gently simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.

2.In a medium bowl, whisk the egg yolks with half of the allulose (2 tbsp) and vanilla extract until pale and creamy.

3.Slowly whisk the melted chocolate into the egg yolk mixture until fully combined.

4.In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining allulose (2 tbsp) and continue beating until glossy, stiff peaks form.

5.In another bowl, whip the cold heavy cream to soft peaks.

6.Gently fold the whipped cream into the chocolate mixture until just combined. Next, fold in one-third of the beaten egg whites to lighten the mixture, then gently fold in the remaining egg whites until no streaks remain. Do not overmix.

7.Spoon the mousse into serving glasses or ramekins. Chill for at least 1 hour to set, or serve immediately for a softer texture.

8.Garnish with a dollop of whipped cream and chocolate shavings, if desired.