Sugar free: 15gm
Fresh cream: 450gm
Sugar free dark chocolate: 50gm.
1. Make a sabayon with Sugar free and eggs.
2. Add sugar, the dark chocolate truffle and mix it all in the melted gelatin.
3. Then fold the mixture in fresh cream. Set the chocolate mousse in the desired mould and chill it.
4. Garnish with grated dark chocolate.
Note: Non-dairy cream can be used as it very low in fat.