Savory Steak and Chocolate Mousse
This Savory Steak and Chocolate Mousse layers tender steak with a rich, low-carb chocolate mousse. Perfect for a healthy indulgence, it’s an easy recipe that blends savory beef with a unique sweet finish.
Why You’ll Love This Recipe
This savory steak and chocolate mousse is a bold, healthy dessert that combines the tender, savory richness of steak with a creamy, low-carb chocolate mousse, making it perfect for keto or adventurous eaters. Easy to prepare and impressively unique, it’s ideal for special occasions or a decadent treat. Packed with protein and a striking savory-sweet contrast, it offers a guilt-free indulgence that elevates any dining experience.
Recipe Tips and Tricks
- Cook Steak Evenly: Sear to medium-rare for optimal tenderness.
- Chill Mousse: Refrigerate until set for a smooth texture.
- Melt Chocolate Gently: Heat slowly to maintain smoothness.
- Season Lightly: Add sea salt to steak for flavor enhancement.
- Whip Cream Well: Ensure mousse is light and fluffy.
- Cool Steak: Let it rest before slicing to retain juices.
- Adjust Sweetness: Taste mousse and tweak erythritol as needed.
- Use Parchment: Prevents sticking during plating.
- Serve Chilled: Enhances the steak-mousse contrast.
- Store Airtight: Keeps dessert fresh and prevents drying.
Savory Steak and Chocolate Mousse
Savory steak with rich chocolate mousse, healthy low-carb treat.
Ingredients
- ¼ cup erythritol
- ¼ tsp black pepper
- ½ tsp sea salt
- 1 cup heavy cream
- 1 lb sirloin steak
- 1 tbsp melted butter
- 1 tsp olive oil
- 1 tsp vanilla extract
- 2 large egg yolks
- 6 oz dark chocolate
Instructions
- Prep the Steak: Season steak with sea salt and black pepper on both sides.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare. Remove, let rest for 5 minutes, then slice thinly.
- Melt Chocolate: In a double boiler, melt dark chocolate with butter over low heat, stirring until smooth. Set aside to cool slightly.
- Whip Cream: In a bowl, whip heavy cream with 2 tbsp erythritol until soft peaks form.
- Prepare Mousse Base: In another bowl, whisk egg yolks with remaining erythritol over a double boiler until thickened, then fold into the melted chocolate.
- Combine Mousse: Gently fold the whipped cream into the chocolate mixture until smooth. Stir in vanilla extract.
- Chill Mousse: Spoon mousse into serving dishes and refrigerate for 1 hour to set.
- Plate the Dish: Arrange sliced steak atop the chilled mousse in each dish.
- Add Finishing Touch: Optionally, sprinkle a pinch of sea salt over the steak for extra flavor.
- Serve and Enjoy: Serve chilled and savor this savory-sweet delight!
Notes
- Cook steak to your preferred doneness; rest to retain juices.
- Melt chocolate gently to avoid seizing; fold mousse carefully for lightness.
- Adjust sweetness to balance steak’s savoriness to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegetarian diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 536Total Fat 39gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 15gCholesterol 214mgSodium 299mgCarbohydrates 20gFiber 2gSugar 15gProtein 25g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Steak (1 lb): Sirloin or ribeye, trimmed for tenderness.
- Dark Chocolate (6 oz): 85% cocoa, sugar-free or low-carb.
- Heavy Cream (1 cup): Full-fat for richness in mousse.
- Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
- Egg Yolks (2 large): Adds richness to the mousse.
- Butter (1 tbsp, melted): Unsalted, enhances chocolate flavor.
- Vanilla Extract (1 tsp): Pure vanilla boosts dessert notes.
- Sea Salt (½ tsp): Enhances steak flavor; use sparingly.
- Black Pepper (¼ tsp): Adds a subtle kick to steak.
- Olive Oil (1 tsp): For searing steak, adding depth.
Variations and Substitutions
- Steak Swap: Use flank steak or filet mignon; adjust cooking time.
- Chocolate Options: Substitute with sugar-free white chocolate.
- Cream Swap: Use coconut cream for a dairy-free option.
- Sweetener Swap: Replace erythritol with monk fruit or stevia.
- Egg Alternative: Use flax eggs or omit for a lighter mousse.
- Butter Swap: Use coconut oil for dairy-free.
- Spice Twist: Add a pinch of cinnamon to mousse.
- Low-Sodium: Reduce or skip sea salt based on steak seasoning.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze mousse portion in portions for up to 1 month; thaw in fridge.
- Reheating: Not applicable; serve chilled.
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