Indulge in a rich and creamy French Chocolate Mousse — with a PCOS-friendly twist. This Easter dessert is adapted from my grandma’s classic recipe and made with just three simple ingredients: eggs, dark chocolate, and Lakanto. It’s the perfect balance of decadence and nourishment, with 14g of protein and no added sugar.

Each serve is naturally low in carbs and refined sugar-free, making it ideal for women managing PCOS and insulin resistance. Whether you’re hosting Easter lunch or just want a fuss-free treat that still supports your health goals, this mousse ticks all the boxes.

🍫 Only 3 ingredients
🥚 14g protein | 351 calories per serve
🌱 Sweetened with Lakanto for stable blood sugar

Proof that simple, nourishing ingredients can still feel indulgent. Your hormones (and tastebuds) will thank you 💛

Macros
Serves 4 | Calories 351 (per serve) | Protein 14g | Fats 25g | Carbohydrates 12g | Fibre 2g

Ingredients

• 6 eggs
• 200g dark chocolate (80% or higher)
• 2 tablespoons granulated Lakanto sweetener
• pinch of salt
  

For Serving

• 1 cup defrosted frozen raspberries

Method

1. Melt dark chocolate and Lakanto over very low heat or double boiler. Transfer to a new bowl and set aside to cool.
2. Seperate egg yolks from whites.
3. Add a pinch of salt to egg whites and beat with electric mixer until stiff peaks form (you should be able to just about tip the bowl upside down without the whites moving).
4. Mix egg yolks into chocolate mixture.
5. Fold chocolate mixture into egg whites and mix until completely smooth and lump free.
6. Spoon mousse mixture into serving dishs and set in fridge for 60-90 minutes or until completely firm.
7. Serve fresh or defrosted raspberries.