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Mousse with Crème Anglaise

It’s hard to capture all the wonderful things that happened in 2012.  It was our first full year of really starting to put ourselves out there and introduce Swerve Sweetener.  I mean after all, we’ve been around since 2001… it was about time! Outside of finally taking that sweet leap of faith, the one thing that truly warms my heart, are the friendships we made in 2012. Finding those people that may have similar interests, so your paths cross because of work or hobby (or for some of us that’s both)… but then you find out you really like them… and you could even hang out with them and have a glass of wine and chat about life stuff.

I am incredibly grateful to have met several of those people this past year and to get to continue to work with them on a regular basis. They truly inspire me.  This year, because I think many of our Swerve friends are super talented, you’ll be seeing and hearing from them a whole lot more. I mean, when you find a good friend, you need to develop that relationship and introduce them to your other friends, right?  So we’ve twisted their arms to do some fun stuff like cooking videos, guest blog posts and even just to have a glass of wine and chat about life stuff.  

One of those good friends you may already know.  She may very well have introduced you to Swerve through some of her incredible low-carb recipes.  So for 2013, we kick the year off with our good friend and food-writer, Carolyn Ketchum

 

I learned long ago that the best way to stick to any healthy eating plan is to allow oneself regular treats. Like every high school girl, I went through periods of eating nothing but carrot sticks in an effort to stay svelte. I now look back in horror on those days of self-deprivation, in part because I was already svelte enough as it was (oh the joys of peer pressure in high school). But I am also horrified because I know now that such starvation methods were wildly unhealthy and only led me to be more obsessed with sweets. Good thing I learned my lesson quickly and avoided becoming a binge eater.

Pouring Creme Anglais onto a cup of Chocolate Mousse

As someone with a huge sweet tooth, I think that the best healthy eating plan is one that incorporates dessert on a regular basis. And no, I don’t mean once a week on a cheat day. I mean daily – because I don’t feel satisfied at the end of the day if it hasn’t included dessert. But wait, there’s a catch. You knew there would be, because how can any healthy eating plan include dessert every day? Unless I am talking about a little crumb of chocolate each night, or those tasteless packaged puddings and Jellos made with (shudder) artificial sweeteners. Thankfully, I am talking about neither of these things. I am talking about rich, creamy, satisfying desserts made with Swerve Sweetener. As a diabetic, I’ve come to see sugar as the mortal enemy of any healthy eating plan. Besides being full of empty calories that spike your blood glucose (yes, even in non-diabetics), sugar is addictive and it always leaves you wanting more. But desserts made with Swerve are as flavorful and rich-tasting as their carb-filled counterparts, without the nasty glucose spike. Don’t believe me? Try this Chocolate Mousse with Crème Anglaise on for size. Eat your fruits and veggies all day, then treat yourself with dessert. Then do it all over again tomorrow.

 

Table set with Chocolate Mousse with Creme Anglais and chocolate shavings. Yum!

Crème Anglaise:

    • 1 cup whipping cream
    • 2 egg yolks
    • ¼ cup Swerve Sweetener
    • 2 tbsp orange liqueur
    • ½ tsp vanilla extract

Chocolate Mousse:

  • 2 tbsp butter
  • 3 oz unsweetened chocolate, chopped
  • 4 large eggs, separated and at room temperature
  • 4 to 6 tbsp hot water
  • ½ cup powdered Swerve Sweetener, divided
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • ¾ cup heavy cream
  • ½ tsp vanilla extract

For the Crème Anglaise:

Heat cream in medium saucepan over medium heat until small bubbles form along the edge. While cream is heating, whisk egg yolks with Swerve in a medium bowl until pale yellow and thickened. Whisking continuously, slowly add hot cream to yolk mixture. Return mixture to the saucepan and continue to heat over medium, stirring constantly, until thick enough to coat the back of a spoon, 2 to 5 minutes. Stir in liqueur and vanilla extract. Cover and refrigerate.

For the Chocolate Mousse:

In a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm. In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add 2 tablespoons of hot water and whisk vigorously. Continue to add 1 tbsp water at a time until chocolate mixture becomes smooth (will still be quite thick). Refrigerate until ready to use. In a large bowl, beat egg whites with ¼ cup powdered Swerve, the salt and the cream of tartar until they hold stiff peaks but are not dry. In another bowl, beat cream with remaining Swerve and the vanilla until it holds soft peaks. Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently. Spoon into serving dish or individual serving cups and chill at least 2 hours.

18 thoughts on “Mousse with Crème Anglaise

  1. Pingback: Low Carb Chocolate Mousse with Creme Anglais | All Day I Dream About Food

  2. Katharine

    I was never one to order chocolate mousse when I was a sugar eater, but these look fantastic to me! And I think it’s so refreshing and heart-warming for a company to prioritize building relationships with actual people doing great work – like Carolyn!

    Reply
  3. Sunshine Schulenberg

    Looks and sounds great, but what are the numbers on it? None of the recipes on this website have the nutritional info listed. :( I would really appreciate it if that were fixed! :)

    Reply
    1. Andress Post author

      Sunshine Sweetie… yes, we are working on creating nutrition facts panels for each of the recipes. Hang in there with us, we’re working our little tail feathers off!

      Reply
  4. Eric Ewing

    To the folks at Swerve: I LOVE your product, but HATE the packaging. Every time I try to pour out the product into a measuring cup, the ziploc channels get clogged, so I can’t re-close the bag. Very frustrating.

    To Carolyn: you’ve done it again! These look amazing, and the technique might help with another recipe I’m working on. Thanks.

    Reply
    1. Andress Post author

      Hiya Eric! We are so honored that you love Swerve! And we are very grateful for your feedback on the packaging. We are always striving to improve and take our loyal fans input very seriously. While you’re perfecting the technique on this recipe… we’ll be working one better closure options! Cheers!

      Reply
    2. Batya

      I’ve had the same problem. I’ve been considering transferring the stuff to a regular ziploc bag, which would solve the problem … but it would be great if the packaging improved too. :)

      Reply
  5. Terri

    Directions state to fold in the cream thoroughly with the chocolate mixture, yet the picture has it separately on top. Did you fold any cream into the chocolate?

    Reply
    1. Carolyn

      Hi Terri. I think you are misunderstanding. There is whipped cream in the recipe for the mousse, and you fold it in before chilling. Then you top with Creme Anglais.

      Reply
  6. Vicki Kron

    This looks delicious. Now that I’m diabetic, and gluten sensitive (shall we say allergic?) I’m always on the lookout for great dessert recipes.

    I’m making this for dessert tonight.

    Thanks so much for some great recipes.

    Reply
    1. Andress Post author

      Hiya Brenda… we are working our way across the country and hitting some natural foods grocery stores. Depending on where you live you may be able to pick it up locally or via our website. Let me know the general vicinity and we’re happy to see if we can find a close location. Cheers!

      Reply

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