Sugar Free Dark Chocolate Mousse

• 1 ½ c Lily’s Stevia Sweetened Dark Chocolate Baking Chips
• 3 eggs, separated
• ¾ c plain Greek yogurt (non-fat or full-fat)
• ¼ c King Arthur Baking Sugar Alternative
• Pinch of kosher or sea salt
• 2 tbsp brewed coffee or espresso
• 2 tsp The Fresh Market Pure Vanilla Extract, divided
• 1 c heavy whipping cream
• 3 tbsp King Arthur Baking Sugar Alternative, plus more for serving
• Fresh berries, for serving

Melt chocolate chips in a double boiler. While chocolate chips are melting, in a small saucepan, combine egg yolks, Greek yogurt, King Arthur Baking Sugar Alternative and salt and whisk steadily over low heat, cooking for 5 minutes. Remove from heat and whisk in melted chocolate, coffee and 1 tsp vanilla. Set mixture aside to cool.

Using a hand mixer on medium speed, whip egg whites until stiff peaks form. Use a spatula to gently fold egg whites into melted chocolate mixture in batches, being making sure there are no pockets of egg whites throughout. Once mixture is homogenous, transfer to a medium sized bowl and refrigerate for at least 2 hours so mousse can chill and set. (Alternatively, the mixture can be divided among serving glasses or bowls to chill.)

Using a hand mixer on medium speed, whip heavy cream, 3 tbsp King Arthur Baking Sugar Alternative and remaining 1 tsp vanilla in a large bowl until soft peaks form. Refrigerate until ready to use.

Serve mousse with fresh whipped cream and berries.