Bloody Chocolate Mousse (Keto Edition)

Follow the steps. Check them off as you go.

1. Step 1Melt the chocolate.
2. Step 2Break the chocolate into small pieces and melt gently using a double boiler or microwave (15-second intervals). Stir until smooth. Let cool slightly.
3. Step 3Whip the cream.Use: 1 cup heavy whipping cream (divided)
4. Step 4In a chilled bowl, beat ¾ cup of the cream until soft peaks form. Place in the fridge.Use: 1 cup heavy whipping cream (divided)
5. Step 5Prepare the eggs.Use: 2 large eggs (separated)
6. Step 6In another bowl, whisk egg yolks, vanilla, and erythritol until pale and slightly thickened.Use: 2 large eggs (separated), 1 tsp pure vanilla extract
7. Step 7Combine.
8. Step 8Slowly whisk the melted chocolate into the yolk mixture. Add a spoonful of whipped cream to loosen it, then gently fold in the rest until smooth and airy.Use: 1 cup heavy whipping cream (divided)
9. Step 9Whip egg whites.Use: 2 large eggs (separated)
10. Step 10In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold gently into the chocolate mixture to keep the mousse light.Use: 2 large eggs (separated), Pinch of salt
11. Step 11Chill.
12. Step 12Spoon into glasses or ramekins and refrigerate for at least 2 hours.
13. Step 13Make the “blood.”
14. Step 14In a small saucepan, simmer raspberries, water, erythritol, and lemon juice for 5 minutes. Strain to remove seeds if desired. Let cool completely.Use: 1 tbsp water, ½ tsp lemon juice
15. Step 15Assemble.
16. Step 16Drizzle the raspberry sauce over each mousse so it looks like dripping blood. Add a few raspberries and a sprinkle of dark chocolate on top.Use: A few fresh raspberries